Symfony Profiler

Security

Token

There is no security token.

Firewall

main Name

Security enabled

Stateless

Configuration

Key	Value
provider	security.user.provider.concrete.app_user_provider
context	main
entry_point	App\Security\KbinAuthenticator
user_checker	App\Security\UserChecker
access_denied_handler	(none)
access_denied_url	(none)
authenticators	[`"two_factor" "remember_me" "App\Security\KbinAuthenticator" "App\Security\FacebookAuthenticator" "App\Security\GoogleAuthenticator" "App\Security\GithubAuthenticator" "App\Security\KeycloakAuthenticator"`]

Listeners

Listener	Duration	Response
Symfony\Component\Security\Http\Firewall\ChannelListener {#723`-map: Symfony\Component\Security\Http\AccessMap {#722 …} -logger: Monolog\Logger {#783 …} -httpPort: 80 -httpsPort: 443`}	0.00 ms	(none)
Symfony\Component\Security\Http\Firewall\ContextListener {#706-tokenStorage: Symfony\Component\Security\Core\Authentication\Token\Storage\TokenStorage {#1017 …} -sessionKey: "_security_main" -logger: Monolog\Logger {#783 …} -userProviders: Symfony\Component\DependencyInjection\Argument\RewindableGenerator {#705 …} -dispatcher: Symfony\Component\EventDispatcher\Debug\TraceableEventDispatcher {#747 …} -registered: false -trustResolver: Scheb\TwoFactorBundle\Security\Authentication\AuthenticationTrustResolver {#780 …} -sessionTrackerEnabler: Symfony\Component\Security\Core\Authentication\Token\Storage\UsageTrackingTokenStorage::enableUsageTracking(): void {#703 …}}	65.29 ms	(none)
Symfony\Component\Security\Http\Firewall\AuthenticatorManagerListener {#584`-authenticatorManager: Symfony\Component\Security\Http\Authentication\AuthenticatorManager {#595 …}`}	0.00 ms	(none)
Scheb\TwoFactorBundle\Security\Http\Firewall\TwoFactorAccessListener {#582`-twoFactorFirewallConfig: Scheb\TwoFactorBundle\Security\TwoFactor\TwoFactorFirewallConfig {#842 …} -tokenStorage: Symfony\Component\Security\Core\Authentication\Token\Storage\UsageTrackingTokenStorage {#1018 …} -twoFactorAccessDecider: Scheb\TwoFactorBundle\Security\Authorization\TwoFactorAccessDecider {#581 …}`}	0.05 ms	(none)
Symfony\Component\Security\Http\Firewall\AccessListener {#579`-tokenStorage: Symfony\Component\Security\Core\Authentication\Token\Storage\UsageTrackingTokenStorage {#1018 …} -accessDecisionManager: Symfony\Component\Security\Core\Authorization\TraceableAccessDecisionManager {#937 …} -map: Symfony\Component\Security\Http\AccessMap {#722 …}`}	0.00 ms	(none)
Symfony\Component\Security\Http\Firewall\LogoutListener {#786`-tokenStorage: Symfony\Component\Security\Core\Authentication\Token\Storage\UsageTrackingTokenStorage {#1018 …} -options: [ "csrf_parameter" => "_csrf_token" "csrf_token_id" => "logout" "logout_path" => "app_logout" ] -httpUtils: Symfony\Component\Security\Http\HttpUtils {#841 …} -csrfTokenManager: Symfony\Component\Security\Csrf\CsrfTokenManager {#1015 …} -eventDispatcher: Symfony\Component\EventDispatcher\Debug\TraceableEventDispatcher {#747 …}`}	0.00 ms	(none)

Authenticators

No authenticators have been recorded. Check previous profiles on your authentication endpoint.

Access Decision

affirmative Strategy


"Symfony\Component\Security\Core\Authorization\Voter\AuthenticatedVoter"
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
"Symfony\Component\Security\Core\Authorization\Voter\RoleHierarchyVoter"
"Symfony\Component\Security\Core\Authorization\Voter\ExpressionVoter"
"App\Security\Voter\EntryCommentVoter"
"App\Security\Voter\EntryVoter"
"App\Security\Voter\MagazineVoter"
"App\Security\Voter\MessageThreadVoter"
"App\Security\Voter\MessageVoter"
"App\Security\Voter\NotificationVoter"
"App\Security\Voter\OAuth2UserConsentVoter"
"App\Security\Voter\PostCommentVoter"
"App\Security\Voter\PostVoter"
"App\Security\Voter\UserVoter"

#	Voter class
1	"Symfony\Component\Security\Core\Authorization\Voter\AuthenticatedVoter"
2	"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
3	"Symfony\Component\Security\Core\Authorization\Voter\RoleHierarchyVoter"
4	"Symfony\Component\Security\Core\Authorization\Voter\ExpressionVoter"
5	"App\Security\Voter\EntryCommentVoter"
6	"App\Security\Voter\EntryVoter"
7	"App\Security\Voter\MagazineVoter"
8	"App\Security\Voter\MessageThreadVoter"
9	"App\Security\Voter\MessageVoter"
10	"App\Security\Voter\NotificationVoter"
11	"App\Security\Voter\OAuth2UserConsentVoter"
12	"App\Security\Voter\PostCommentVoter"
13	"App\Security\Voter\PostVoter"
14	"App\Security\Voter\UserVoter"

Access decision log


null
"App\Security\Voter\UserVoter"
App\Entity\Entry {#2412
  +user: Proxies\__CG__\App\Entity\User {#1970 …}
  +magazine: App\Entity\Magazine {#266
    +icon: Proxies\__CG__\App\Entity\Image {#247 …}
    +name: "food@beehaw.org"
    +title: "food"
    +description: """
      All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
      \n
      Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
      \n
      ---\n
      \n
      This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
      """
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    +lastActive: DateTime @1729532296 {#276
      date: 2024-10-21 19:38:16.0 +02:00
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    +markedForDeletionAt: null
    +tags: null
    +moderators: Doctrine\ORM\PersistentCollection {#238 …}
    +ownershipRequests: Doctrine\ORM\PersistentCollection {#234 …}
    +moderatorRequests: Doctrine\ORM\PersistentCollection {#223 …}
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    +bans: Doctrine\ORM\PersistentCollection {#118 …}
    +reports: Doctrine\ORM\PersistentCollection {#104 …}
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    +awards: Doctrine\ORM\PersistentCollection {#61 …}
    +categories: Doctrine\ORM\PersistentCollection {#1820 …}
    -id: 33
    +apId: "food@beehaw.org"
    +apProfileId: "https://beehaw.org/c/food"
    +apPublicUrl: "https://beehaw.org/c/food"
    +apFollowersUrl: "https://beehaw.org/c/food/followers"
    +apInboxUrl: "https://beehaw.org/inbox"
    +apDomain: "beehaw.org"
    +apPreferredUsername: "food"
    +apDiscoverable: true
    +apManuallyApprovesFollowers: null
    +privateKey: null
    +publicKey: null
    +apFetchedAt: DateTime @1729524839 {#270
      date: 2024-10-21 17:33:59.0 +02:00
    }
    +apDeletedAt: null
    +apTimeoutAt: null
    +visibility: "visible             "
    +createdAt: DateTimeImmutable @1695751446 {#272
      date: 2023-09-26 20:04:06.0 +02:00
    }
  }
  +image: null
  +domain: Proxies\__CG__\App\Entity\Domain {#1915 …}
  +slug: "Andalusian-olive-oil-cake"
  +title: "Andalusian olive oil cake"
  +url: null
  +body: """
    #### Ingredients:\n
    \n
    - 2 cups all-purpose flour\n
    - 1 cup sugar\n
    - 1 cup olive oil\n
    - 1 cup milk\n
    - 1 1/2 teaspoons baking powder\n
    - 1 teaspoon aniseed\n
    - 1 teaspoon ground cinnamon\n
    \n
    #### Instructions:\n
    \n
    1. Preheat the oven to 180ºC (350°F).\n
    2. In a large bowl, whisk everything together.\n
    3. Pour the batter into a parched sheet pan.\n
    4. Bake for 20 minutes.\n
    5. Allow to cool before serving.\n
    \n
    I make it without almonds and without a mold for simplicity. I then cut it into pieces and store what I’m not going to eat the same day in an airtight container in the freezer. It can also be made with a round mold. Usually, halfway through baking, it’s sprinkled with almonds and sugar.\n
    \n
    This is a simpler variation I make of the following recipes:\n
    \n
    - [Torta de aceite de la Serranía de Ronda](https://youtube.com/watch?v=1-Cd3NP4A1I)\n
    - [Torta de pellizco de Ubrique](https://www.directoalpaladar.com/postres/receta-torta-pellizco-ubrique-esponjoso-bizcocho-dulce-sabor-tradicional-que-se-mide-vaso)\n
    - [Torta de Vélez](https://youtube.com/watch?v=1zzohsnE42I)
    """
  +type: "article"
  +lang: "en"
  +isOc: false
  +hasEmbed: false
  +commentCount: 6
  +favouriteCount: 21
  +score: 0
  +isAdult: false
  +sticky: false
  +lastActive: DateTime @1702932418 {#2410
    date: 2023-12-18 21:46:58.0 +01:00
  }
  +ip: null
  +adaAmount: 0
  +tags: null
  +mentions: null
  +comments: Doctrine\ORM\PersistentCollection {#1884 …}
  +votes: Doctrine\ORM\PersistentCollection {#1973 …}
  +reports: Doctrine\ORM\PersistentCollection {#1959 …}
  +favourites: Doctrine\ORM\PersistentCollection {#1927 …}
  +notifications: Doctrine\ORM\PersistentCollection {#2442 …}
  +badges: Doctrine\ORM\PersistentCollection {#2440 …}
  +children: []
  -id: 23040
  -titleTs: "'andalusian':1 'cake':4 'oil':3 'oliv':2"
  -bodyTs: "'/postres/receta-torta-pellizco-ubrique-esponjoso-bizcocho-dulce-sabor-tradicional-que-se-mide-vaso)':152 '/watch?v=1-cd3np4a1i)':144 '/watch?v=1zzohsne42i)':158 '1':8,11,15,18,23,26,31 '1/2':19 '180ºc':36 '2':2,39 '20':59 '3':47 '350':37 '4':56 '5':61 'aceit':136 'airtight':98 'all-purpos':4 'allow':62 'almond':71,120 'also':105 'anise':25 'bake':21,57,115 'batter':50 'bowl':43 'cinnamon':29 'contain':99 'cool':64 'cup':3,9,12,16 'cut':80 'day':95 'de':135,137,140,146,148,154 'eat':92 'everyth':45 'f':38 'flour':7 'follow':132 'freezer':102 'go':90 'ground':28 'halfway':113 'ingredi':1 'instruct':30 'la':138 'larg':42 'm':88 'made':107 'make':68,129 'milk':17 'minut':60 'mold':75,111 'oil':14 'oliv':13 'oven':34 'pan':55 'parch':53 'pellizco':147 'piec':83 'pour':48 'powder':22 'preheat':32 'purpos':6 'recip':133 'ronda':141 'round':110 'serranía':139 'serv':66 'sheet':54 'simpler':126 'simplic':77 'sprinkl':118 'store':85 'sugar':10,122 'teaspoon':20,24,27 'togeth':46 'torta':134,145,153 'ubriqu':149 'usual':112 'variat':127 'vélez':155 'whisk':44 'without':70,73 'www.directoalpaladar.com':151 'www.directoalpaladar.com/postres/receta-torta-pellizco-ubrique-esponjoso-bizcocho-dulce-sabor-tradicional-que-se-mide-vaso)':150 'youtube.com':143,157 'youtube.com/watch?v=1-cd3np4a1i)':142 'youtube.com/watch?v=1zzohsne42i)':156"
  +cross: false
  +upVotes: 0
  +downVotes: 0
  +ranking: 1702988837
  +visibility: "visible             "
  +apId: "https://reddthat.com/post/10119118"
  +editedAt: DateTimeImmutable @1722118190 {#1850
    date: 2024-07-28 00:09:50.0 +02:00
  }
  +createdAt: DateTimeImmutable @1702904837 {#2420
    date: 2023-12-18 14:07:17.0 +01:00
  }
}
"App\Security\Voter\UserVoter"
App\Entity\Entry {#2412
  +user: Proxies\__CG__\App\Entity\User {#1970 …}
  +magazine: App\Entity\Magazine {#266
    +icon: Proxies\__CG__\App\Entity\Image {#247 …}
    +name: "food@beehaw.org"
    +title: "food"
    +description: """
      All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
      \n
      Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
      \n
      ---\n
      \n
      This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
      """
    +rules: null
    +subscriptionsCount: 1
    +entryCount: 79
    +entryCommentCount: 391
    +postCount: 0
    +postCommentCount: 0
    +isAdult: false
    +customCss: null
    +lastActive: DateTime @1729532296 {#276
      date: 2024-10-21 19:38:16.0 +02:00
    }
    +markedForDeletionAt: null
    +tags: null
    +moderators: Doctrine\ORM\PersistentCollection {#238 …}
    +ownershipRequests: Doctrine\ORM\PersistentCollection {#234 …}
    +moderatorRequests: Doctrine\ORM\PersistentCollection {#223 …}
    +entries: Doctrine\ORM\PersistentCollection {#181 …}
    +posts: Doctrine\ORM\PersistentCollection {#139 …}
    +subscriptions: Doctrine\ORM\PersistentCollection {#201 …}
    +bans: Doctrine\ORM\PersistentCollection {#118 …}
    +reports: Doctrine\ORM\PersistentCollection {#104 …}
    +badges: Doctrine\ORM\PersistentCollection {#82 …}
    +logs: Doctrine\ORM\PersistentCollection {#72 …}
    +awards: Doctrine\ORM\PersistentCollection {#61 …}
    +categories: Doctrine\ORM\PersistentCollection {#1820 …}
    -id: 33
    +apId: "food@beehaw.org"
    +apProfileId: "https://beehaw.org/c/food"
    +apPublicUrl: "https://beehaw.org/c/food"
    +apFollowersUrl: "https://beehaw.org/c/food/followers"
    +apInboxUrl: "https://beehaw.org/inbox"
    +apDomain: "beehaw.org"
    +apPreferredUsername: "food"
    +apDiscoverable: true
    +apManuallyApprovesFollowers: null
    +privateKey: null
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    +apFetchedAt: DateTime @1729524839 {#270
      date: 2024-10-21 17:33:59.0 +02:00
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    +apDeletedAt: null
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    +createdAt: DateTimeImmutable @1695751446 {#272
      date: 2023-09-26 20:04:06.0 +02:00
    }
  }
  +image: null
  +domain: Proxies\__CG__\App\Entity\Domain {#1915 …}
  +slug: "Andalusian-olive-oil-cake"
  +title: "Andalusian olive oil cake"
  +url: null
  +body: """
    #### Ingredients:\n
    \n
    - 2 cups all-purpose flour\n
    - 1 cup sugar\n
    - 1 cup olive oil\n
    - 1 cup milk\n
    - 1 1/2 teaspoons baking powder\n
    - 1 teaspoon aniseed\n
    - 1 teaspoon ground cinnamon\n
    \n
    #### Instructions:\n
    \n
    1. Preheat the oven to 180ºC (350°F).\n
    2. In a large bowl, whisk everything together.\n
    3. Pour the batter into a parched sheet pan.\n
    4. Bake for 20 minutes.\n
    5. Allow to cool before serving.\n
    \n
    I make it without almonds and without a mold for simplicity. I then cut it into pieces and store what I’m not going to eat the same day in an airtight container in the freezer. It can also be made with a round mold. Usually, halfway through baking, it’s sprinkled with almonds and sugar.\n
    \n
    This is a simpler variation I make of the following recipes:\n
    \n
    - [Torta de aceite de la Serranía de Ronda](https://youtube.com/watch?v=1-Cd3NP4A1I)\n
    - [Torta de pellizco de Ubrique](https://www.directoalpaladar.com/postres/receta-torta-pellizco-ubrique-esponjoso-bizcocho-dulce-sabor-tradicional-que-se-mide-vaso)\n
    - [Torta de Vélez](https://youtube.com/watch?v=1zzohsnE42I)
    """
  +type: "article"
  +lang: "en"
  +isOc: false
  +hasEmbed: false
  +commentCount: 6
  +favouriteCount: 21
  +score: 0
  +isAdult: false
  +sticky: false
  +lastActive: DateTime @1702932418 {#2410
    date: 2023-12-18 21:46:58.0 +01:00
  }
  +ip: null
  +adaAmount: 0
  +tags: null
  +mentions: null
  +comments: Doctrine\ORM\PersistentCollection {#1884 …}
  +votes: Doctrine\ORM\PersistentCollection {#1973 …}
  +reports: Doctrine\ORM\PersistentCollection {#1959 …}
  +favourites: Doctrine\ORM\PersistentCollection {#1927 …}
  +notifications: Doctrine\ORM\PersistentCollection {#2442 …}
  +badges: Doctrine\ORM\PersistentCollection {#2440 …}
  +children: []
  -id: 23040
  -titleTs: "'andalusian':1 'cake':4 'oil':3 'oliv':2"
  -bodyTs: "'/postres/receta-torta-pellizco-ubrique-esponjoso-bizcocho-dulce-sabor-tradicional-que-se-mide-vaso)':152 '/watch?v=1-cd3np4a1i)':144 '/watch?v=1zzohsne42i)':158 '1':8,11,15,18,23,26,31 '1/2':19 '180ºc':36 '2':2,39 '20':59 '3':47 '350':37 '4':56 '5':61 'aceit':136 'airtight':98 'all-purpos':4 'allow':62 'almond':71,120 'also':105 'anise':25 'bake':21,57,115 'batter':50 'bowl':43 'cinnamon':29 'contain':99 'cool':64 'cup':3,9,12,16 'cut':80 'day':95 'de':135,137,140,146,148,154 'eat':92 'everyth':45 'f':38 'flour':7 'follow':132 'freezer':102 'go':90 'ground':28 'halfway':113 'ingredi':1 'instruct':30 'la':138 'larg':42 'm':88 'made':107 'make':68,129 'milk':17 'minut':60 'mold':75,111 'oil':14 'oliv':13 'oven':34 'pan':55 'parch':53 'pellizco':147 'piec':83 'pour':48 'powder':22 'preheat':32 'purpos':6 'recip':133 'ronda':141 'round':110 'serranía':139 'serv':66 'sheet':54 'simpler':126 'simplic':77 'sprinkl':118 'store':85 'sugar':10,122 'teaspoon':20,24,27 'togeth':46 'torta':134,145,153 'ubriqu':149 'usual':112 'variat':127 'vélez':155 'whisk':44 'without':70,73 'www.directoalpaladar.com':151 'www.directoalpaladar.com/postres/receta-torta-pellizco-ubrique-esponjoso-bizcocho-dulce-sabor-tradicional-que-se-mide-vaso)':150 'youtube.com':143,157 'youtube.com/watch?v=1-cd3np4a1i)':142 'youtube.com/watch?v=1zzohsne42i)':156"
  +cross: false
  +upVotes: 0
  +downVotes: 0
  +ranking: 1702988837
  +visibility: "visible             "
  +apId: "https://reddthat.com/post/10119118"
  +editedAt: DateTimeImmutable @1722118190 {#1850
    date: 2024-07-28 00:09:50.0 +02:00
  }
  +createdAt: DateTimeImmutable @1702904837 {#2420
    date: 2023-12-18 14:07:17.0 +01:00
  }
}
"App\Security\Voter\UserVoter"
App\Entity\Entry {#2412
  +user: Proxies\__CG__\App\Entity\User {#1970 …}
  +magazine: App\Entity\Magazine {#266
    +icon: Proxies\__CG__\App\Entity\Image {#247 …}
    +name: "food@beehaw.org"
    +title: "food"
    +description: """
      All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
      \n
      Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
      \n
      ---\n
      \n
      This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
      """
    +rules: null
    +subscriptionsCount: 1
    +entryCount: 79
    +entryCommentCount: 391
    +postCount: 0
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    +isAdult: false
    +customCss: null
    +lastActive: DateTime @1729532296 {#276
      date: 2024-10-21 19:38:16.0 +02:00
    }
    +markedForDeletionAt: null
    +tags: null
    +moderators: Doctrine\ORM\PersistentCollection {#238 …}
    +ownershipRequests: Doctrine\ORM\PersistentCollection {#234 …}
    +moderatorRequests: Doctrine\ORM\PersistentCollection {#223 …}
    +entries: Doctrine\ORM\PersistentCollection {#181 …}
    +posts: Doctrine\ORM\PersistentCollection {#139 …}
    +subscriptions: Doctrine\ORM\PersistentCollection {#201 …}
    +bans: Doctrine\ORM\PersistentCollection {#118 …}
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    -id: 33
    +apId: "food@beehaw.org"
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    +apFollowersUrl: "https://beehaw.org/c/food/followers"
    +apInboxUrl: "https://beehaw.org/inbox"
    +apDomain: "beehaw.org"
    +apPreferredUsername: "food"
    +apDiscoverable: true
    +apManuallyApprovesFollowers: null
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    +publicKey: null
    +apFetchedAt: DateTime @1729524839 {#270
      date: 2024-10-21 17:33:59.0 +02:00
    }
    +apDeletedAt: null
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    +createdAt: DateTimeImmutable @1695751446 {#272
      date: 2023-09-26 20:04:06.0 +02:00
    }
  }
  +image: null
  +domain: Proxies\__CG__\App\Entity\Domain {#1915 …}
  +slug: "Andalusian-olive-oil-cake"
  +title: "Andalusian olive oil cake"
  +url: null
  +body: """
    #### Ingredients:\n
    \n
    - 2 cups all-purpose flour\n
    - 1 cup sugar\n
    - 1 cup olive oil\n
    - 1 cup milk\n
    - 1 1/2 teaspoons baking powder\n
    - 1 teaspoon aniseed\n
    - 1 teaspoon ground cinnamon\n
    \n
    #### Instructions:\n
    \n
    1. Preheat the oven to 180ºC (350°F).\n
    2. In a large bowl, whisk everything together.\n
    3. Pour the batter into a parched sheet pan.\n
    4. Bake for 20 minutes.\n
    5. Allow to cool before serving.\n
    \n
    I make it without almonds and without a mold for simplicity. I then cut it into pieces and store what I’m not going to eat the same day in an airtight container in the freezer. It can also be made with a round mold. Usually, halfway through baking, it’s sprinkled with almonds and sugar.\n
    \n
    This is a simpler variation I make of the following recipes:\n
    \n
    - [Torta de aceite de la Serranía de Ronda](https://youtube.com/watch?v=1-Cd3NP4A1I)\n
    - [Torta de pellizco de Ubrique](https://www.directoalpaladar.com/postres/receta-torta-pellizco-ubrique-esponjoso-bizcocho-dulce-sabor-tradicional-que-se-mide-vaso)\n
    - [Torta de Vélez](https://youtube.com/watch?v=1zzohsnE42I)
    """
  +type: "article"
  +lang: "en"
  +isOc: false
  +hasEmbed: false
  +commentCount: 6
  +favouriteCount: 21
  +score: 0
  +isAdult: false
  +sticky: false
  +lastActive: DateTime @1702932418 {#2410
    date: 2023-12-18 21:46:58.0 +01:00
  }
  +ip: null
  +adaAmount: 0
  +tags: null
  +mentions: null
  +comments: Doctrine\ORM\PersistentCollection {#1884 …}
  +votes: Doctrine\ORM\PersistentCollection {#1973 …}
  +reports: Doctrine\ORM\PersistentCollection {#1959 …}
  +favourites: Doctrine\ORM\PersistentCollection {#1927 …}
  +notifications: Doctrine\ORM\PersistentCollection {#2442 …}
  +badges: Doctrine\ORM\PersistentCollection {#2440 …}
  +children: []
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        ---\n
        \n
        This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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      - 1 cup sugar\n
      - 1 cup olive oil\n
      - 1 cup milk\n
      - 1 1/2 teaspoons baking powder\n
      - 1 teaspoon aniseed\n
      - 1 teaspoon ground cinnamon\n
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      #### Instructions:\n
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      2. In a large bowl, whisk everything together.\n
      3. Pour the batter into a parched sheet pan.\n
      4. Bake for 20 minutes.\n
      5. Allow to cool before serving.\n
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      \n
      This is a simpler variation I make of the following recipes:\n
      \n
      - [Torta de aceite de la Serranía de Ronda](https://youtube.com/watch?v=1-Cd3NP4A1I)\n
      - [Torta de pellizco de Ubrique](https://www.directoalpaladar.com/postres/receta-torta-pellizco-ubrique-esponjoso-bizcocho-dulce-sabor-tradicional-que-se-mide-vaso)\n
      - [Torta de Vélez](https://youtube.com/watch?v=1zzohsnE42I)
      """
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        All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
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        Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
        \n
        ---\n
        \n
        This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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      #### Ingredients:\n
      \n
      - 2 cups all-purpose flour\n
      - 1 cup sugar\n
      - 1 cup olive oil\n
      - 1 cup milk\n
      - 1 1/2 teaspoons baking powder\n
      - 1 teaspoon aniseed\n
      - 1 teaspoon ground cinnamon\n
      \n
      #### Instructions:\n
      \n
      1. Preheat the oven to 180ºC (350°F).\n
      2. In a large bowl, whisk everything together.\n
      3. Pour the batter into a parched sheet pan.\n
      4. Bake for 20 minutes.\n
      5. Allow to cool before serving.\n
      \n
      I make it without almonds and without a mold for simplicity. I then cut it into pieces and store what I’m not going to eat the same day in an airtight container in the freezer. It can also be made with a round mold. Usually, halfway through baking, it’s sprinkled with almonds and sugar.\n
      \n
      This is a simpler variation I make of the following recipes:\n
      \n
      - [Torta de aceite de la Serranía de Ronda](https://youtube.com/watch?v=1-Cd3NP4A1I)\n
      - [Torta de pellizco de Ubrique](https://www.directoalpaladar.com/postres/receta-torta-pellizco-ubrique-esponjoso-bizcocho-dulce-sabor-tradicional-que-se-mide-vaso)\n
      - [Torta de Vélez](https://youtube.com/watch?v=1zzohsnE42I)
      """
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        \n
        This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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    +slug: "Andalusian-olive-oil-cake"
    +title: "Andalusian olive oil cake"
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    +body: """
      #### Ingredients:\n
      \n
      - 2 cups all-purpose flour\n
      - 1 cup sugar\n
      - 1 cup olive oil\n
      - 1 cup milk\n
      - 1 1/2 teaspoons baking powder\n
      - 1 teaspoon aniseed\n
      - 1 teaspoon ground cinnamon\n
      \n
      #### Instructions:\n
      \n
      1. Preheat the oven to 180ºC (350°F).\n
      2. In a large bowl, whisk everything together.\n
      3. Pour the batter into a parched sheet pan.\n
      4. Bake for 20 minutes.\n
      5. Allow to cool before serving.\n
      \n
      I make it without almonds and without a mold for simplicity. I then cut it into pieces and store what I’m not going to eat the same day in an airtight container in the freezer. It can also be made with a round mold. Usually, halfway through baking, it’s sprinkled with almonds and sugar.\n
      \n
      This is a simpler variation I make of the following recipes:\n
      \n
      - [Torta de aceite de la Serranía de Ronda](https://youtube.com/watch?v=1-Cd3NP4A1I)\n
      - [Torta de pellizco de Ubrique](https://www.directoalpaladar.com/postres/receta-torta-pellizco-ubrique-esponjoso-bizcocho-dulce-sabor-tradicional-que-se-mide-vaso)\n
      - [Torta de Vélez](https://youtube.com/watch?v=1zzohsnE42I)
      """
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        \n
        Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
        \n
        ---\n
        \n
        This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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      \n
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      - 1 cup sugar\n
      - 1 cup olive oil\n
      - 1 cup milk\n
      - 1 1/2 teaspoons baking powder\n
      - 1 teaspoon aniseed\n
      - 1 teaspoon ground cinnamon\n
      \n
      #### Instructions:\n
      \n
      1. Preheat the oven to 180ºC (350°F).\n
      2. In a large bowl, whisk everything together.\n
      3. Pour the batter into a parched sheet pan.\n
      4. Bake for 20 minutes.\n
      5. Allow to cool before serving.\n
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      \n
      This is a simpler variation I make of the following recipes:\n
      \n
      - [Torta de aceite de la Serranía de Ronda](https://youtube.com/watch?v=1-Cd3NP4A1I)\n
      - [Torta de pellizco de Ubrique](https://www.directoalpaladar.com/postres/receta-torta-pellizco-ubrique-esponjoso-bizcocho-dulce-sabor-tradicional-que-se-mide-vaso)\n
      - [Torta de Vélez](https://youtube.com/watch?v=1zzohsnE42I)
      """
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        \n
        ---\n
        \n
        This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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      #### Ingredients:\n
      \n
      - 2 cups all-purpose flour\n
      - 1 cup sugar\n
      - 1 cup olive oil\n
      - 1 cup milk\n
      - 1 1/2 teaspoons baking powder\n
      - 1 teaspoon aniseed\n
      - 1 teaspoon ground cinnamon\n
      \n
      #### Instructions:\n
      \n
      1. Preheat the oven to 180ºC (350°F).\n
      2. In a large bowl, whisk everything together.\n
      3. Pour the batter into a parched sheet pan.\n
      4. Bake for 20 minutes.\n
      5. Allow to cool before serving.\n
      \n
      I make it without almonds and without a mold for simplicity. I then cut it into pieces and store what I’m not going to eat the same day in an airtight container in the freezer. It can also be made with a round mold. Usually, halfway through baking, it’s sprinkled with almonds and sugar.\n
      \n
      This is a simpler variation I make of the following recipes:\n
      \n
      - [Torta de aceite de la Serranía de Ronda](https://youtube.com/watch?v=1-Cd3NP4A1I)\n
      - [Torta de pellizco de Ubrique](https://www.directoalpaladar.com/postres/receta-torta-pellizco-ubrique-esponjoso-bizcocho-dulce-sabor-tradicional-que-se-mide-vaso)\n
      - [Torta de Vélez](https://youtube.com/watch?v=1zzohsnE42I)
      """
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        Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
        \n
        ---\n
        \n
        This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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      - 1 cup sugar\n
      - 1 cup olive oil\n
      - 1 cup milk\n
      - 1 1/2 teaspoons baking powder\n
      - 1 teaspoon aniseed\n
      - 1 teaspoon ground cinnamon\n
      \n
      #### Instructions:\n
      \n
      1. Preheat the oven to 180ºC (350°F).\n
      2. In a large bowl, whisk everything together.\n
      3. Pour the batter into a parched sheet pan.\n
      4. Bake for 20 minutes.\n
      5. Allow to cool before serving.\n
      \n
      I make it without almonds and without a mold for simplicity. I then cut it into pieces and store what I’m not going to eat the same day in an airtight container in the freezer. It can also be made with a round mold. Usually, halfway through baking, it’s sprinkled with almonds and sugar.\n
      \n
      This is a simpler variation I make of the following recipes:\n
      \n
      - [Torta de aceite de la Serranía de Ronda](https://youtube.com/watch?v=1-Cd3NP4A1I)\n
      - [Torta de pellizco de Ubrique](https://www.directoalpaladar.com/postres/receta-torta-pellizco-ubrique-esponjoso-bizcocho-dulce-sabor-tradicional-que-se-mide-vaso)\n
      - [Torta de Vélez](https://youtube.com/watch?v=1zzohsnE42I)
      """
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        ---\n
        \n
        This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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      #### Ingredients:\n
      \n
      - 2 cups all-purpose flour\n
      - 1 cup sugar\n
      - 1 cup olive oil\n
      - 1 cup milk\n
      - 1 1/2 teaspoons baking powder\n
      - 1 teaspoon aniseed\n
      - 1 teaspoon ground cinnamon\n
      \n
      #### Instructions:\n
      \n
      1. Preheat the oven to 180ºC (350°F).\n
      2. In a large bowl, whisk everything together.\n
      3. Pour the batter into a parched sheet pan.\n
      4. Bake for 20 minutes.\n
      5. Allow to cool before serving.\n
      \n
      I make it without almonds and without a mold for simplicity. I then cut it into pieces and store what I’m not going to eat the same day in an airtight container in the freezer. It can also be made with a round mold. Usually, halfway through baking, it’s sprinkled with almonds and sugar.\n
      \n
      This is a simpler variation I make of the following recipes:\n
      \n
      - [Torta de aceite de la Serranía de Ronda](https://youtube.com/watch?v=1-Cd3NP4A1I)\n
      - [Torta de pellizco de Ubrique](https://www.directoalpaladar.com/postres/receta-torta-pellizco-ubrique-esponjoso-bizcocho-dulce-sabor-tradicional-que-se-mide-vaso)\n
      - [Torta de Vélez](https://youtube.com/watch?v=1zzohsnE42I)
      """
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        \n
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        \n
        This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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      #### Ingredients:\n
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      - 2 cups all-purpose flour\n
      - 1 cup sugar\n
      - 1 cup olive oil\n
      - 1 cup milk\n
      - 1 1/2 teaspoons baking powder\n
      - 1 teaspoon aniseed\n
      - 1 teaspoon ground cinnamon\n
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      #### Instructions:\n
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      2. In a large bowl, whisk everything together.\n
      3. Pour the batter into a parched sheet pan.\n
      4. Bake for 20 minutes.\n
      5. Allow to cool before serving.\n
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      - [Torta de pellizco de Ubrique](https://www.directoalpaladar.com/postres/receta-torta-pellizco-ubrique-esponjoso-bizcocho-dulce-sabor-tradicional-que-se-mide-vaso)\n
      - [Torta de Vélez](https://youtube.com/watch?v=1zzohsnE42I)
      """
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      - 1 cup milk\n
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      - 1 teaspoon aniseed\n
      - 1 teaspoon ground cinnamon\n
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      2. In a large bowl, whisk everything together.\n
      3. Pour the batter into a parched sheet pan.\n
      4. Bake for 20 minutes.\n
      5. Allow to cool before serving.\n
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      This is a simpler variation I make of the following recipes:\n
      \n
      - [Torta de aceite de la Serranía de Ronda](https://youtube.com/watch?v=1-Cd3NP4A1I)\n
      - [Torta de pellizco de Ubrique](https://www.directoalpaladar.com/postres/receta-torta-pellizco-ubrique-esponjoso-bizcocho-dulce-sabor-tradicional-que-se-mide-vaso)\n
      - [Torta de Vélez](https://youtube.com/watch?v=1zzohsnE42I)
      """
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        \n
        This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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      #### Ingredients:\n
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      - 2 cups all-purpose flour\n
      - 1 cup sugar\n
      - 1 cup olive oil\n
      - 1 cup milk\n
      - 1 1/2 teaspoons baking powder\n
      - 1 teaspoon aniseed\n
      - 1 teaspoon ground cinnamon\n
      \n
      #### Instructions:\n
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      3. Pour the batter into a parched sheet pan.\n
      4. Bake for 20 minutes.\n
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      - [Torta de pellizco de Ubrique](https://www.directoalpaladar.com/postres/receta-torta-pellizco-ubrique-esponjoso-bizcocho-dulce-sabor-tradicional-que-se-mide-vaso)\n
      - [Torta de Vélez](https://youtube.com/watch?v=1zzohsnE42I)
      """
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        \n
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      #### Ingredients:\n
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      - 1 cup sugar\n
      - 1 cup olive oil\n
      - 1 cup milk\n
      - 1 1/2 teaspoons baking powder\n
      - 1 teaspoon aniseed\n
      - 1 teaspoon ground cinnamon\n
      \n
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      2. In a large bowl, whisk everything together.\n
      3. Pour the batter into a parched sheet pan.\n
      4. Bake for 20 minutes.\n
      5. Allow to cool before serving.\n
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      - [Torta de aceite de la Serranía de Ronda](https://youtube.com/watch?v=1-Cd3NP4A1I)\n
      - [Torta de pellizco de Ubrique](https://www.directoalpaladar.com/postres/receta-torta-pellizco-ubrique-esponjoso-bizcocho-dulce-sabor-tradicional-que-se-mide-vaso)\n
      - [Torta de Vélez](https://youtube.com/watch?v=1zzohsnE42I)
      """
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        ---\n
        \n
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      - [Torta de pellizco de Ubrique](https://www.directoalpaladar.com/postres/receta-torta-pellizco-ubrique-esponjoso-bizcocho-dulce-sabor-tradicional-que-se-mide-vaso)\n
      - [Torta de Vélez](https://youtube.com/watch?v=1zzohsnE42I)
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        \n
        This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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      #### Ingredients:\n
      \n
      - 2 cups all-purpose flour\n
      - 1 cup sugar\n
      - 1 cup olive oil\n
      - 1 cup milk\n
      - 1 1/2 teaspoons baking powder\n
      - 1 teaspoon aniseed\n
      - 1 teaspoon ground cinnamon\n
      \n
      #### Instructions:\n
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      2. In a large bowl, whisk everything together.\n
      3. Pour the batter into a parched sheet pan.\n
      4. Bake for 20 minutes.\n
      5. Allow to cool before serving.\n
      \n
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      - [Torta de pellizco de Ubrique](https://www.directoalpaladar.com/postres/receta-torta-pellizco-ubrique-esponjoso-bizcocho-dulce-sabor-tradicional-que-se-mide-vaso)\n
      - [Torta de Vélez](https://youtube.com/watch?v=1zzohsnE42I)
      """
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        Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
        \n
        ---\n
        \n
        This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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      - 1 cup olive oil\n
      - 1 cup milk\n
      - 1 1/2 teaspoons baking powder\n
      - 1 teaspoon aniseed\n
      - 1 teaspoon ground cinnamon\n
      \n
      #### Instructions:\n
      \n
      1. Preheat the oven to 180ºC (350°F).\n
      2. In a large bowl, whisk everything together.\n
      3. Pour the batter into a parched sheet pan.\n
      4. Bake for 20 minutes.\n
      5. Allow to cool before serving.\n
      \n
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      \n
      This is a simpler variation I make of the following recipes:\n
      \n
      - [Torta de aceite de la Serranía de Ronda](https://youtube.com/watch?v=1-Cd3NP4A1I)\n
      - [Torta de pellizco de Ubrique](https://www.directoalpaladar.com/postres/receta-torta-pellizco-ubrique-esponjoso-bizcocho-dulce-sabor-tradicional-que-se-mide-vaso)\n
      - [Torta de Vélez](https://youtube.com/watch?v=1zzohsnE42I)
      """
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        Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
        \n
        ---\n
        \n
        This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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      #### Ingredients:\n
      \n
      - 2 cups all-purpose flour\n
      - 1 cup sugar\n
      - 1 cup olive oil\n
      - 1 cup milk\n
      - 1 1/2 teaspoons baking powder\n
      - 1 teaspoon aniseed\n
      - 1 teaspoon ground cinnamon\n
      \n
      #### Instructions:\n
      \n
      1. Preheat the oven to 180ºC (350°F).\n
      2. In a large bowl, whisk everything together.\n
      3. Pour the batter into a parched sheet pan.\n
      4. Bake for 20 minutes.\n
      5. Allow to cool before serving.\n
      \n
      I make it without almonds and without a mold for simplicity. I then cut it into pieces and store what I’m not going to eat the same day in an airtight container in the freezer. It can also be made with a round mold. Usually, halfway through baking, it’s sprinkled with almonds and sugar.\n
      \n
      This is a simpler variation I make of the following recipes:\n
      \n
      - [Torta de aceite de la Serranía de Ronda](https://youtube.com/watch?v=1-Cd3NP4A1I)\n
      - [Torta de pellizco de Ubrique](https://www.directoalpaladar.com/postres/receta-torta-pellizco-ubrique-esponjoso-bizcocho-dulce-sabor-tradicional-que-se-mide-vaso)\n
      - [Torta de Vélez](https://youtube.com/watch?v=1zzohsnE42I)
      """
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}
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        Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
        \n
        ---\n
        \n
        This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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    +slug: "Andalusian-olive-oil-cake"
    +title: "Andalusian olive oil cake"
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    +body: """
      #### Ingredients:\n
      \n
      - 2 cups all-purpose flour\n
      - 1 cup sugar\n
      - 1 cup olive oil\n
      - 1 cup milk\n
      - 1 1/2 teaspoons baking powder\n
      - 1 teaspoon aniseed\n
      - 1 teaspoon ground cinnamon\n
      \n
      #### Instructions:\n
      \n
      1. Preheat the oven to 180ºC (350°F).\n
      2. In a large bowl, whisk everything together.\n
      3. Pour the batter into a parched sheet pan.\n
      4. Bake for 20 minutes.\n
      5. Allow to cool before serving.\n
      \n
      I make it without almonds and without a mold for simplicity. I then cut it into pieces and store what I’m not going to eat the same day in an airtight container in the freezer. It can also be made with a round mold. Usually, halfway through baking, it’s sprinkled with almonds and sugar.\n
      \n
      This is a simpler variation I make of the following recipes:\n
      \n
      - [Torta de aceite de la Serranía de Ronda](https://youtube.com/watch?v=1-Cd3NP4A1I)\n
      - [Torta de pellizco de Ubrique](https://www.directoalpaladar.com/postres/receta-torta-pellizco-ubrique-esponjoso-bizcocho-dulce-sabor-tradicional-que-se-mide-vaso)\n
      - [Torta de Vélez](https://youtube.com/watch?v=1zzohsnE42I)
      """
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        Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
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        ---\n
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      - 1 cup olive oil\n
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      \n
      - [Torta de aceite de la Serranía de Ronda](https://youtube.com/watch?v=1-Cd3NP4A1I)\n
      - [Torta de pellizco de Ubrique](https://www.directoalpaladar.com/postres/receta-torta-pellizco-ubrique-esponjoso-bizcocho-dulce-sabor-tradicional-que-se-mide-vaso)\n
      - [Torta de Vélez](https://youtube.com/watch?v=1zzohsnE42I)
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      #### Ingredients:\n
      \n
      - 2 cups all-purpose flour\n
      - 1 cup sugar\n
      - 1 cup olive oil\n
      - 1 cup milk\n
      - 1 1/2 teaspoons baking powder\n
      - 1 teaspoon aniseed\n
      - 1 teaspoon ground cinnamon\n
      \n
      #### Instructions:\n
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      2. In a large bowl, whisk everything together.\n
      3. Pour the batter into a parched sheet pan.\n
      4. Bake for 20 minutes.\n
      5. Allow to cool before serving.\n
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      \n
      This is a simpler variation I make of the following recipes:\n
      \n
      - [Torta de aceite de la Serranía de Ronda](https://youtube.com/watch?v=1-Cd3NP4A1I)\n
      - [Torta de pellizco de Ubrique](https://www.directoalpaladar.com/postres/receta-torta-pellizco-ubrique-esponjoso-bizcocho-dulce-sabor-tradicional-que-se-mide-vaso)\n
      - [Torta de Vélez](https://youtube.com/watch?v=1zzohsnE42I)
      """
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"App\Security\Voter\UserVoter"
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    Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
    \n
    ---\n
    \n
    This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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  +subscriptions: Doctrine\ORM\PersistentCollection {#201 …}
  +bans: Doctrine\ORM\PersistentCollection {#118 …}
  +reports: Doctrine\ORM\PersistentCollection {#104 …}
  +badges: Doctrine\ORM\PersistentCollection {#82 …}
  +logs: Doctrine\ORM\PersistentCollection {#72 …}
  +awards: Doctrine\ORM\PersistentCollection {#61 …}
  +categories: Doctrine\ORM\PersistentCollection {#1820 …}
  -id: 33
  +apId: "food@beehaw.org"
  +apProfileId: "https://beehaw.org/c/food"
  +apPublicUrl: "https://beehaw.org/c/food"
  +apFollowersUrl: "https://beehaw.org/c/food/followers"
  +apInboxUrl: "https://beehaw.org/inbox"
  +apDomain: "beehaw.org"
  +apPreferredUsername: "food"
  +apDiscoverable: true
  +apManuallyApprovesFollowers: null
  +privateKey: null
  +publicKey: null
  +apFetchedAt: DateTime @1729524839 {#270
    date: 2024-10-21 17:33:59.0 +02:00
  }
  +apDeletedAt: null
  +apTimeoutAt: null
  +visibility: "visible             "
  +createdAt: DateTimeImmutable @1695751446 {#272
    date: 2023-09-26 20:04:06.0 +02:00
  }
}
"App\Security\Voter\UserVoter"

Symfony Profiler

GET https://kbin.spritesserver.nl/m/food@beehaw.org/t/23040/Andalusian-olive-oil-cake

Configuration Settings

Theme

Page Width

Security

Token

Firewall

Configuration

Listeners

Authenticators

Access Decision

Access decision log