In case you noticed that Chef Gerald has been a little quiet this week, that’s because the Chef has been a little afraid of spending time in the kitchen lately. You see, he was just starting to get used to the juicer – the one that whirrs and groans like a real monster, and sounds perfectly capable of eating Mummy and Baby Birdie in one big gulp…. Makes yummy juice though, but Chef Gerald always prefers to let Mummy deal with the monster, while he takes refuge on Daddy’s shoulder. And calls out to Mummy every few seconds just to make sure she’s OK 🙂
Anyway, as already mentioned, he was just starting to get used to the idea that you just have to let the monster do its job before you can have nice yummy juice in the morning….And Mummy always seems to emerge unscathed from the battle, so Chef Gerald was beginning to think that maybe, just maybe, one of these days he might also stay on Mummy’s shoulder while she is using the juicer and show everyone how brave he is….
And then, all of a sudden, last Sunday the juicer got put in the cupboard. “That’s where big monsters belong”, thought Chef Gerald, but his sense of triumph was to be short lived. Only a few hours later, Mummy and Daddy returned home with a huge box, and spent most of the afternoon unpacking all sorts of weird looking bits and pieces, washing them up and reading lots of boring looking stuff. Honestly, why would anyone want to spend their Sunday afternoon reading appliance manuals when they can play with their baby birdie instead?!? Some of the parts are nice and shiny and look like they could make some perfect perches of toy holders for Chef Gerald’s housie but then, when he finally had a look at the bench top spot where the juicer used to live, he discovered that it had been replaced by another monster. A much bigger monster!!! One that sounds like it could make a lot of noise…..
Mummy has been dreaming about a proper kitchen machine for a very long time, and now that she has one thanks to Daddy’s wonderful present for her upcoming birthday (and Christmas) (and next year’s birthday) (and next Christmas), she already has one piece of advice she would like to share with all our readers: if you have one kitchen gadget that you’ve been dreaming about for years, ever since before it was even invented, do yourself a favour and don’t purchase said appliance on a Sunday afternoon. Otherwise, by the time you have unpacked everything, got rid of unwanted packaging, read the manuals and struggled for about 45 minutes to work out how to assemble the blender attachment, it will already be Monday morning and you’ll realise that you’ve got a busy week ahead and have to wait until next weekend to be able to put your new toy to the test…. And that is one long wait, but it’s only going to make this weekend’s trials all the more enjoyable 🙂
So, while we can’t yet show you anything that we have actually made with the new toy, we have a lovely Citrus, Passionfruit and Yoghurt Cake that we would like to share with you today, inspired by a recipe on Taste:
2 cups (300g) whole wheat flour
½ cup almond meal
2 tsp baking powder
2 eggs, separated
125 g butter, at room temperature
1 cup plain yoghurt
¾ cup milk
125 g sugar
Grated zest of 1 large lemon and 1 large lime
Seeds from 1 vanilla bean or 1 tsp vanilla essence
Preheat the oven to 180 degrees Celsius. Lightly grease a 9 x 5 in loaf tin and line the base with baking paper.
Sift the flour and baking powder in a bowl and set aside.
In another bowl, mix the softened butter, sugar, vanilla and grated citrus rind until pale and creamy. Add the egg yolks, one at a time, mixing well after each addition.
Add the almond meal, yoghurt and milk and mix well to incorporate.
Cut the passionfruit in half, scoop out the flesh and juice and add to the mixing bowl. If you wish, you can discard the seeds by pushing the passionfruit flesh through a sieve first. We quite like the crunch and visual appeal they provided, so we added them to the cake as well.
Fold in the flour, pour everything into the prepared tin and bake for about 45 minutes, then reduce the heat to 160 degrees Celsius and bake for a further 10 – 15 minutes until golden brown on top and a skewer inserted in the middle comes out clean. Leave to cool in tin for about 10 minutes, then turn onto a rack and leave to cool completely before serving.