We went to our agility lesson on Saturday. We had missed 3 lessons because of our holiday so mummy thought Silky and I wouldn’t be that good and she was very sure Silky and I wouldn’t be able to do weaves properly.
Humph! Mummy underestimates us easily.
You will see, mummy.
We did jolly good short courses. I was very good and marvellous! I did everything right until mummy did wrong. Mummy stopped but I was too excited to stop so I decided to run my own course, but well…mummy didn’t follow me because she was listening to Rosie. Anyway, I was on fire!!!!! You can watch the video to see how hot I was.
As for Silky, she was quite good, too. Her weaves was very good until daddy got distracted by the nickering of a horse. The second time she weaved all good but she suddenly stopped before the last jump because daddy dropped her treat.
It is always mummy and daddy who let us down.
You can watch Silky’s video, too. You will see Silky enjoy A-frame. I wish I could fly over A-frame like Silky!
Anyway, during the lesson mummy and daddy had lovely cakes which Henry’s mummy brought for the rosettes Henry won. Yes, at Rosie’s class if you win rosettes you bring cakes for everyone. How lovely!
So, I decided to practice baking just in case. Silky and I might win something soon, mightn’t we?
Which cake shall I bake? Something easy and yummy. Something less fattening and yet daddy would be happy with.
Woof!! That would be “Lighter lemon drizzle cake”. Let’s start, Silky!!
However, mummy told me to bake on my own today because Silky had a bit of itchy eye so she should have a rest.
Ingredients for 12cm cake tin;
30ml margarine melted, plus extra for the tin
90g self-raising flour
1 tsp baking powder
25g ground almonds
finely grated zest 1 lemons
50g golden caster sugar
1 large eggs
100g natural yogurt
10 pieces of doggie food (optional)
For the lemon syrup
35g caster sugar
juice 1 lemon (about 2-3 tbsp)
a bit of water (about 30ml) from doggie water bowl (you can use normal water)
I don’t like too sweetie so please adjust the amount of sugar for your own liking.
1. Heat oven to 180C. Lightly oil a cake tin and line the base with baking parchment. For the cake, put the flour, baking powder, ground almonds and polenta in a mixing bowl. Stir in the lemon zest and sugar, then make a dip in the centre. Beat the eggs in a bowl, then stir in the yogurt. Tip this mixture along with the margarine into the dip, then gently stir with a large metal spoon so everything is just combined, without overmixing.
2. Spoon the mixture into the tin and level the top. Bake for 40 mins or until a skewer inserted into the centre of the cake comes out clean. Cover loosely with foil for the final 5-10 mins if it starts to brown too quickly.
3. While the cake cooks, make the lemon syrup. Tip the caster sugar into a small saucepan with the lemon juice and the water. Heat over a medium heat, stirring occasionally, until the sugar has dissolved. Raise the heat and boil until slightly reduced and syrupy, then remove from the heat.
4. Remove the cake from the oven and let it cool briefly in the tin. While it is still warm, turn it out of the tin, peel off the lining paper and sit the cake on a wire rack set over a baking tray or similar. Use a skewer to make lots of small holes all over the top of the cake (this is quite fun). Slowly spoon over half the lemon syrup and let it soak in. Spoon over the rest in the same way, brushing the edges and sides of the cake too with the last of the syrup. The cake looks very yummy so lick the cake if you like. Nobody will notice it.
Ta-da!!! What would you like to have this cake with daddy?
Daddy said “2 scoops of ice cream”. I wonder…if it is still “Lighter”?