“For perfume mix meal & honey & thick leavings of red wine: then oil of Abramelin and olive oil, and afterward soften & smooth down with rich fresh blood.
The best blood is of the moon, monthly; then the fresh blood of a child, or dropping from the host of heaven: then of enemies; then of the priest or of the worshipers: last of some beast, no matter what.
This burn: of this make cakes & eat unto me….”
(Liber AL vel Legis, Chapter III, verse 23-25)
Most Thelemites and many occultists are familiar with the concept of ”Cakes of Light”. Known under diverse names, such as ”Cakes ov Light”, ”The Portable Elixir” and ”The Tooth-breaker”, this minute round digit has over the years enthusiastically been given many names. Used as part of the Sacrament in the E.G.C. Mass, this item has also been central to the regular worship of the Thelemic seasons.
Besides being a sacramental unit, magickal usage of the CoL might include enabling to partake of a single portion of the Elixir over longer periods of time, in different or other places than it was created or even administration of the elixir to sick and needy who do not have the opportunity participate in the creation of it.
A quick investigation of the CoL recipes currrently in the public domain reveals much the same discovery that a visit to your local EGC mass might, namely that the CoL offered are closer to a jaw breaking ordeals than magickal sacraments.
We have tested and tried this recipe not only to meet our personal requirements and high standarts, but even to include those practical considerations that would be self-evident in the creation of delicious and pleasing CoL
So, without further ado..
One might claim that baking is an exact science. It is Chemistry. Likewise, that baking is an art. It is culinary creativity in expression.
In order to create proper Cakes of Light, those somewhat small, dry, tasty cookie-like items to have on one’s alter, it would seem necessary to follow an instruction with exact measures to recreate the correct amounts of elements that would make an exact recreation possible. Hence, this recipe.
4,5 dl wheat flour
6 tablespoons olive oil
8 tablespoons honey, liquid
2 ml Thick Leavings of Wine
3 ml Bicarbonate (Natron)
3 drops of pure Abramelin oil (if made with essential oils, if not then 7 drops)
Elixir X, one load (preferably refrigerated or recently thawed if frozen)
Mix all the dry ingredients together in a bowl.
Mix all the wet ingredients (except Elixir X) in another bowl. Mix e.g. the Abramelin oil together with the olive oil first: Good idea to thin out the Abramelin oil in advance, since the Abramelin oil is not easily dissoluble. First measure out the oil, then the honey, since the oil makes sure that the honey is easily detachable from the measuring device.
If you are not using Potassium Bitartrate but thick leavings of wine/port, then mix the thick leavings in the wet portion. If using Potassium Bitartrate, please adjust the amount of flour (e.g. adjust it to 4 dl flour and 1.5 ml Potassium Bitartrate).
Mix in the Elixir into the wet ingredients (the coldness of the Elixir makes sure that the oil and the honey will mix well). Make sure to mix in the elixir well.
Mix the dry ingredients with the wet ones. If sticky, then add more flour until the dough is easy to roll.
Roll out the mix until it is ca. 1.5 mm thick
Cut out small cakes (the top lid of a wine bottle will work well as a form)
Bake in 175 degrees for about 10 mins (or until they have been thoroughly baked).
Specifics about this recipe:
Thick leavings of wine:
Traditionally, the recipe calls for “thick leavings of wine”. (LL 3:23)
This was, in previous centuries, a bi-product of the wine making procedure that left residue elements from the wine making process present in the wine, which would then over time gather at the bottom of the bottle.
Since the wine making procedure today has improved greatly, that is to also include better standards of filtering and other equally delightful improvements, we have witnessed a creativity amongst CoL bakes to find ways to recreate this element in order to follow the recipe to the letter, yet not always understanding this points true function.
We have therefore seen e.g. some try to boil down Port to a gooish mass, others have sought out bottles of wine that are made the old way (e.g. some brands of Natural and Ecological wines and certain expensive brands that do not filter the wine), and so on…
We estimate that the function of this element in the recipe was to bring to the cakes a yeast process in combination with the High PH value of the Elixir. We can therefore recommend to swap it out with Potassium bitartrate and Bicarbonate, as a possible alternative.
If you feel that by swapping out this element with Potassium bitartrate / “Cream of Tartar”, you are somehow creating something other than the traditional CoL, there are, as mentioned before, creative ways to partially or wholly recreate the “Thick leavings of wine”:
If you insist on using “Thick leavings of wine”, using the thick leavings found at the bottom of certain port bottles is an easy and inexpensive way to get a hold of the necessary naturally occurring “Thick leavings”.
There are three major kinds of Port: Ruby, Tawny and Vintage. A cheep Ruby port can have unfiltered crystals and such a port may be used to collect the heavier mass at the bottom and thus extract the crystals to activate the necessary chemical reactions in the dough. The chemicals may appear as a darker fluid or as small crystals, not unlike grains of sand. When such crystals form in bottles of Port, boiling the port is not necessary.
With the strength of the Abramelin oil made today, with all the high quality of essential oils presently out on the market, we estimate that it is necessary to adjust the dosage accordingly. That is, unless you want a slightly Christmas like taste to your CoL (meaning, that the taste of cinnamon will totally take over). If your Abramelin oil has been made without essential oils or only partially with such high grade oils, we recommend of course that you add some more drops to the mixture.
“This burn: of this make cakes & eat unto me” (LL. 3:25)
It would seem that this has been interpreted in a diverse number of ways. “This Burn” has inspired a number of CoL bakers to burn the dough mentioned in LL 3:23 to a powder (on account of it containing blood) and then use this powder in a new dough, almost identical with the original (yet without the blood). In other words, this makes the new dough have an “Elixir X” in it that has been burnt to a powder and reintroduced into the dough.
We find that this does not make sense and advise to stick to one making of the Dough, and “burn” the cakes the original way in an oven at 200 degree Celcius for 10 mins or until the baking is done.
Use the cakes for yourselves, if you fear sharing your Elixir with others.
By following this recipe, the cakes produced will be dry, crispy and long lasting, making them ideal for keeping on the altar. Also, since they are dry there is no need to keep excess cakes in the freezer.
The optimal consistency of these cakes enables for a more pleasant and enjoyable sacrament at the mass. No need to flush it down with wine and no broken teeth.