Last week I was interviewed by the lovely Georgia at ABC Capricornia radio station; that interview was played on air on Monday. I've agreed to do a radio spot with them, once a month, from next Monday. I'll be on at 3.30pm. It goes state-wide in Queensland, but not the Sunshine Coast, Brisbane or the Gold Coast. I'm not sure if there are podcasts. It should be fun, I'm looking forward to it because as well as talking to Georgia on air, I'll be answering listeners questions if they call in. More people are interested in how you and I live now and I am really pleased I can help them with their own changes.
Earlier this week some readers asked for the recipe for peach whey cake. I generally make my recipes up as I go - this one is just a plain butter cake mixed with whatever fruit you have on hand. I say fruit but it could just as easily be nuts, cocoa, coconut, dates, sultanas or raisins.
PEACH WHEY CAKE
Grease and line a cake tin - I used a round one about 7.5cm or 3 inches deep.
3½ cups self raising flour
¾ cup sugar
250 grams/½ pound butter at room temperature
Approx. 1 cup of whey - or milk if you have none
a splash of vanilla
peaches - either fresh, from a tin or your home preserves. If the peaches are fresh, slice very thinly.
Turn the oven on to 180C.
Put all the ingredients into a bowl and mix with an electric beater till combined. Then turn up the beater and beat for about two minutes until the batter is thick and creamy. If you need more liquid, add more whey or milk as needed.
While the batter is still in the bowl, fold two tablespoons of jam through it. It doesn't have to be fully incorporated, just streaks of jam through the batter.
Pour the batter into the cake tin and cover the top with the peaches (or whatever fruit you're using). If you're using apples, you could use strawberry or raspberry jam in the mix. Customise the recipe according to what you have on hand. If you have no jam, no problem, just leave it out.
Bake in the oven for about 35 - 45 minutes or until a skewer inserted into the centre comes out clean. When it's cooked, you'll be able to smell it and it will be golden brown on the top. Turn it out onto a rack to cool.
I'm doing another workshop today at the Neighbourhood Centre. This time it's fermenting. We'll be making yoghurt, vinegar, ginger beer and sourdough starters. It looks like being a good day. I hope you enjoy yours too, whatever you're doing. I'll see you again tomorrow.