The other day I was driving up the road and saw a gentleman pushing a shopping trolley. This is quite a common occurrence where I work as we have a second hand scrap metal dealer close to our office. The trolley pushers collect scrap metal and other recyclables from around the area and take it to the dealer for some money. This is the only income they earn and in my mind at least they are doing something to earn a wage. But, the surprise in the trolley was not the scrap metal, but the children in the trolley. My first thought was “oh sweet’, and then I realized that the children were being pushed around because the probably had no where else to be. They were not in school, being looked after in a safe environment, and probably their parents’ are homeless. We have a new neighbourhood watch in our area and they have taken to confiscating these trolleys. Basically they are taking away the persons only means of earning a livelihood, and in the case of the person I saw, his only means of keeping his children with him, and safe, while he works. I find this victimisation so unnecessary and wish those people doing the confiscating would think of proactive ways to give these people a hand up, rather than kick them down! We have one gentleman who collects our scrap metal once a week. He saves us the hassle of getting rid of it, and he earns himself money for food – a basic most people take for granted.
My lavender surprise cake was just that, a surprise. I had no idea what to expect when I cut it open and I was so impressed with how it worked out! You don’t have to use purple food colouring like I did, I just wanted something to match my blog. I am sure if you try this with any colour combination it will work out just as well, and you too will be surprised.
- 350g flour
- 300g sugar - I used fructose
- 5mls bicarbonate of soda
- 5mls baking powder
- 5mls salt
- 250mls buttermilk
- 375mls canola oil
- 5mls lavender vinegar – you can use any vinegar
- 2 eggs, lightly beaten
- 2.5mls lavender petals – if you cannot find these, use rose petals or even fresh herbs
- 5 drops gel food colouring of your choice
- Preheat the oven to 160° Celsius
- Spray a bundt tin if it is not non stick
- Sieve the flour, sugar, bicarbonate of soda, baking powder and salt into a large mixing bowl
- In a separate bowl mix together the buttermilk, oil, vinegar and eggs
- Add these to the dry ingredients and mix until combined
- Pour off half the batter into the bowl you used for the wet ingredients
- To one half add the lavender petals and mix in well
- To the other half mix in the food colouring and mix in well
- Pour the coloured batter into the tin and make sure it is evenly distributed
- Now pour the lavender batter into the tin
- Use a skewer and lightly mix in the batters together – you just barely want to see some streaks
- Bake for an hour
- Remove from the oven and turn out and leave to cool completely before cutting
Click on the links for conversions and notes.
Blog-checking lines: For the July Daring Baker’s Challenge, Ruth from The Crafts of Mommyhood challenged us to bake a cake. But not just any cake; she asked us to add in a special surprise for our eyes as well as our taste buds!
What I blogged:
- two years ago – Sous Vide Crayfish Tails
- three years ago – Tomato And Aubergine Chutney
- four years ago – Chicken Stuffed With Feta, Sun Dried Tomatoes And Coriander, Wrapped In Bacon