Day 18: Lockdown in France - Eating

3 April 2020

I should have been in Nottingham by now with my daughter and grandduaghter.
Hey ho!!!!!


One day I ate scrambled eggs.... two.. with milk, butter, seasoning and added about one heaped tablespoonful mashed cooked sweet potato, chopped flat leafed Parsley beaten vigourously over heat until cooked. Delicious on toast.

Another day I made from The Guardian Tamal Ray's Swedish marzipan toscakaka. Another day I made itas it keeos and is delicious with fruit as a dessert or morning coffee.
It's dead easy to make. BUT we are alive.  Praise be to God!

40g unsalted butter, at room temperature, plus extra for greasing- 100g caster sugar- 2 large eggs - 90g Greek yoghurt - 50g plain flour (i added baknig powder)- 100g ground almonds

For the topping

50g unsalted butter- 25g caster sugar- 00g marzipan, grated- 25g double cream or yoghurt - 10g plain flour- 60g almonds in slivers.  Icing sugar, to dust

Line base of 20cm round cake tin with greaseproof paper grease with olive oil.

Heat oven 170C (160C fan)/gas 4.

Cream butter and sugar,  stir in all ingredients. Pour into tin & bake 30 minutes.
Melt together butter, sugar, marzipan in a saucepan over a low heat.  Remove from heat, add cream, flour, almonds. Mix. Once the cake is ready, remove from oven, increase heat to 190C (180C fan)/gas 6.

Pour topping over cake, covering the surface, return to the oven for six to eight minutes, until golden. Set aside to cool, then remove from the tin. Dust with icing sugar just before serving.

The second time the second bake took longer I don't know why!