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Enthesitis is inflammation of the entheses (singular: enthesis), the sites where tendons, ligaments and joint capsules attach to bones. [1] [2] It is a type of enthesopathy, meaning any pathologic condition of the entheses, with or without inflammation. There are some cases of isolated, primary enthesitis which are very poorly studied and ...
This 5-ingredient, tried-and-true pound cake recipe is the real deal: It has one pound each of butter, flour, eggs, and sugar. It makes three full loaves, so it's the perfect dessert to serve a crowd.
2. Angel Food Cake. Angel food cake is as light and fluffy as cake can get, and we have fond memories of Grandma serving it with whipped cream and fresh berries for a luscious summertime dessert.
A disease of the entheses is known as an enthesopathy or enthesitis. [5] Enthetic degeneration is characteristic of spondyloarthropathy and other pathologies. The enthesis is the primary site of disease in ankylosing spondylitis.
Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold. They are sometimes served either dusted with powdered sugar, lightly glazed with syrup, or with a coat of icing.
Sticky toffee pudding has two essential components, sponge cake and toffee sauce. The first is a moist sponge cake which contains finely chopped dates. [4] The sponge is usually light and fluffy, closer to a muffin consistency rather than a heavier traditional British sponge, and is often lightly flavoured with nuts or spices such as cloves.
When mid-afternoon hunger strikes and we’re ready for tea time or a coffee break, we can’t resist a slice — or two — of cake. Whether it’s layer cakes, sponge cake, or pound cake, we ...
Chocolate lava cake smothered in chocolate sauce. Molten chocolate cakes characteristically contain five ingredients: butter, eggs, sugar, chocolate, and flour. [3] The butter and chocolate are melted together, while the eggs are either whisked with the sugar to form a thick paste, producing a denser pastry, or separated, with the white whipped into a meringue to provide more lift and a ...