1) Let them know that instead of using the organic chicken that’s been squatting in the fridge to roast on a cold tuesday night, you’re going out.
2) Let them know that not only are you going out, you’re not taking him.
3) Suggest that he eat the remaining sad bits of sad salad for his dinner.
4) Entice him home the night before with the smell of baking chocolate cake as it wafts down the coridoor- only to discover when he opens the door; it’s not for him.
5) Let him know that the lemon yogurt cake perching on the bench isn’t for him either.
6) And now there may not be enough yogurt left over for his porridge.
7) And the strawberries sitting in the fridge aren’t for his breakfast either.
8) Take both cakes, the strawberries, double cream and the car out to Leichhardt for your old bosses farewell.
9) Come home and tell stories about the fabulous spicy sausage soup you ate after sitting by a backyard fire.
10) Don’t even bring any left overs from the cakes home.
But i did let him lick the spoon.
And he went to the Schnitzelhaus, so really, it’s all good.
2 great cakes for a fabulous old work place.
These 2 cakes are good to feed a crowd, as you only need a tiny slice of either of them- they’re pretty rich
They’re also great for people with gluten intolerances.
One has only a tiny bit of flour and the other has none.
Lemon Yogurt Cake ( Claudia Roden via Neil Perry)
Preheat the oven to 180 degrees. If your house is anything like ours, it’s worth doing that in winter just for the heating effect.
Grease and then line with baking paper the base and sides of a 22 cm springform pan.
Beat 4 egg yolks and 1/3 of a cup of caster sugar until pale and fluffy.
Beat in 3 tablespoons of plain flour ( I use wholemeal, cos that’s just the kind of wholesome girl I am), 1 and 3/4 cup of greek yogurt, the zest and juice of one lemon.
Whisk the 4 egg whites until fluffy and fold through the mixture in 2 batches.
Bake for 50 minutes- you’ll probably have to cover it with foil after 30 minutes or so to stop the top catching too much.
To serve dust icing sugar over the top and top with a fruit mixture- I used strawberries, Neil recommends peaches and blueberries, mango would also be great.
It’s got a texture somewhere in between a ricotta cheesecake and a lemon delicious pudding.
It tastes a bit like lemon and sugar crepes.
Flourless Chocolate Cake
Preheat the oven to 180 degrees. Grease and line the base and sides and then line with baking paper. A 22, 23 cm springform pan is good.
In a microwave proof bowl put 200 grams of good dark chocolate ( I use a huge slab of Valhrona we bought at the Simon Johnson warehouse sale that we’re still trying to plough through- Lindt 70 % would be great though) 125 grams of unsalted butter, chopped up and 2 tablespoons of strong black coffee ( I tried to use R2D2- or the shiny espresso machine that stole my prep space. The soggy grounds left lingering in the Bang Bang led to another lesson on its use by the Hungry One. It wasn’t winning any Barista awards, but for the cake, a weak ish ristretto was fine).
Microwave it uncovered for 2- 3 minutes, stirring every minute until it’s nearly all melted together.
Add 1/3 cup of cocoa powder and whisk it til it’s all smooth. It’s ridiculously rich. Taste it.
Add 1/2 cup of caster sugar, 5 egg yolks ( yes, 5 egg yolks) and 125grams of ground almonds. Stir it all together.
Use and electric mixer and beat until shiny and thick the five egg whites and 1/4 of a cup of caster sugar.
Fold the meringue into the chocolate mixture, eat a bit just to make sure it’s ok and then spread it into the pan.
Bake for 45 minutes.
Cool the cake completely in a pan. Dust with cocoa and serve with cream and berries of some description.