Raspberry, almond and yoghurt cake


I strapped Bert into his car seat as he picked his nose and… ‘Are you eating your snot?’ I said. ‘That’s disgusting.’ 

‘No,’ he corrected me. ‘It’s delicious.’

He then swiped the back of his hand across his nose and held it out to me. ‘You try it,’ he said.

This cake was moist, just sweet enough and delicious. But its not the most delicious thing we’ve eaten this week.

Makes a small loaf

125g soft butter

175g golden caster sugar

3 eggs

1 teaspoon vanilla essence

125g plain flour

2 teaspoons baking powder

45g ground almonds

125ml Greek yoghurt (or other plain yoghurt)

125g raspberries

Preheat the oven to gas mark 4/ 180 degrees.

Beat the sugar and butter together till light and creamy, then add the eggs one at a time, beating well after each one. Add the vanilla with the last egg. Fold through the flour, baking powder, almonds and yoghurt, then finally stir through the raspberries, gently. Pour into a lined 2lb loaf tin or 20cm round tin. Bake for 45 – 55 minutes, till golden and firm on top. We had ours warm with a dollop of yoghurt, and now I’m thinking that that’s practically a balanced breakfast tomorrow.

 

Courgette and lime cake with Greek yoghurt frosting

courgette cake

Shortly after this photo was taken, Bert’s dad was ‘naughty daddy’ for picking up a piece of cake Bert had dropped. Then I was ‘naughty mummy’ for putting a nappy on him and giving him his blanket before his nap. He’d only go to bed if he was put in an entirely green outfit, and was read three green books. Last night he screamed at me for not having the Peppa Pig towel to hand after his bath.

There is no Peppa Pig towel.

We’re completely terrified of him.

This is a tasty, moist cake. If you find the green speckles disturbing, you could peel the courgettes first.

For the cake:

2 eggs

170g soft butter

140g caster sugar

2 medium courgettes, grated (about 200g)

1 teaspoon vanilla extract

75g self raising flour

75g plain wholemeal flour

1 dessert spoon lime juice

1 teaspoon baking powder

For the topping and filling:

3-4 dessert spoons lime or lemon curd

4 dessert spoons Greek yoghurt

1 cup icing sugar, sifted

1 teaspoon lime juice

Beat together the eggs, sugar, courgette and butter till smooth and light, then fold in the rest of the cake ingredients. Divide between two buttered small loaf tins (mine are 15 x 9cm) and bake at 180 degrees (or the grid shelf on the bottom of the Aga roasting oven with the cool shelf two rows above) for 20-25 minutes, till golden brown and firm.

Leave to cool slightly then turn out onto a rack.

Beat the icing sugar and remaining lime juice into the Greek yoghurt and cool for at least an hour. Spread one completely cooled loaf with curd, sandwich with the other, and then spread the frosting over the top – it should dribble down the sides.

 

Banana and dark sugar ice cream

icecream

Bert has a very strict screen time policy (which he doesn’t apply to lego apps or watching Cars) so I got no photos of the icecream being consumed. This is him loving the scene in the Lion King where the daddy lion play-wrestles with his son.

The dark sugar gives the icecream a kind of Caribbean vibe.

Serves 3

2 ripe bananas, roughly chopped

50g dark brown Demerara sugar

½ a large pot of plain, unsweetened Greek yoghurt

A dash of double cream – maybe 30 ml

Sprinkle the sugar into the bananas and mix. Put everything into an ice cream maker and churn till frozen.

The day we ate this was one of those blissful toddler days that makes you forget the ones that are full of battles and tears. We made a den, watched the Lion King for the hundredth time and ate home made ice cream.

 

Plum, orange and ginger frozen yoghurt

2015-09-10 18.46.27

My plum and honey frozen yoghurt was not popular. This is my attempt to redeem myself.

4 ripe plums, skinned, de-stoned and pulped

Zest of one orange, finely grated

1 teaspoon finely grated ginger

80g golden caster sugar

120ml plain yoghurt

Chuck it all into the icecream maker and churn till frozen while your toddler throws miniature pianos over onto their sides and moves tiny wooden tables across the room like a 1/6 scale removal man. It takes about 45 minutes in ours.

Strawberry, banana and maple syrup frozen yoghurt

strawban

Served 3

1 ripe banana

200g strawberries

120ml plain yoghurt

60g golden caster sugar

1 tablespoon maple syrup

Blend the banana and strawberries then put, with all of the rest of the ingredients, into an icecream maker till frozen. I normally add a dash of double cream but I think the banana’s creamy enough.

It takes about half an hour to an hour to freeze – long enough for your toddler to take every key down from the key hooks and throw  them onto the floor, ride a miniature ride-on mower backwards in just a nappy and shout at the football on the TV.

Yoghurt marinated lamb kebabs

lambkebab

Served 3

500g lamb steaks, cut into chunks

1 red pepper, cut into chunks

2 red onions or large shallots, cut into chunks

2 tablespoons plain yoghurt

1/2 teaspoon fennel seeds crushed with 1 clove of garlic and salt to taste

1 teaspoon ground coriander

1 teaspoon turmeric

Mix the yoghurt with the spices and marinate the lamb in it for about an hour. With a yoghurt marinade, you don’t want to marinate too long or the lamb gets tough. (I think the marinade is originally a Nigel Slater recipe.) Thread onto skewers with the veg and cook on a high heat – in a hot pan or under a hot grill – for 10-15 minutes. In a very tradition division of labour, Bert’s dad barbequed them while I made some flat breads and Bert moved water from one container to another.

We had it ours with salad. Bert looked at a salad leaf with the kind of horrified morbid curiosity most of us reserve for a road accident. Have I read somewhere that babies are programmed to avoid greens in case they’re poisonous? Bert is in no danger of being poisoned by greens.

Raspberry and coconut frozen yoghurt

cocoyog

Served 3

200ml plain yoghurt

50ml double cream

60g golden caster sugar

20g dessicated coconut

200g raspberries

Blend the raspberries to a puree then put everything in an icecream maker till frozen while your toddler sits in the sink, filling beakers, teapots, buckets and small, plastic turtles and cooling their fat, little feet with cold water.