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Speaker 1: You're listening to the Saturday Morning with Jack Teams podcast

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Speaker 1: from News Talks.

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Speaker 2: That'd be ten to ten. NICKI Wex's in this morning.

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Speaker 2: Good morning, Yeah, cureda Jack. Well, you've pulled off a

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Speaker 2: miracle of sorts. You've managed to get the trades around

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Speaker 2: at your place and they're staying there.

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Speaker 3: I know, I know a tradees the local trades confessed

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Speaker 3: to me that they don't mind doing work at my place,

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Speaker 3: and I wonder.

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Speaker 2: I'm not surprised one bit at that.

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Speaker 3: I still like to hold on to this tradition of

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Speaker 3: cooking for tradespeople. And one of them confided in me

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Speaker 3: that's sort of sixteen years ago when he started his apprenticeship,

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Speaker 3: it was still common practice to get scones and teen things.

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Speaker 3: He said. That's drastically dropped off, he said, so I

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Speaker 3: like to keep it up. So look, I've been tuning

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Speaker 3: out sort of pizzas, using wraps for a base to

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Speaker 3: make them quick and easy. Fried rice I did one day.

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Speaker 3: A decent sandwich. You cannot go amiss with a decent

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Speaker 3: sandwich needs to be well seasoned, it needs to be

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Speaker 3: stuffed full of all of the good stuff. I've been

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Speaker 3: baking this that the other. I have a particular cake

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Speaker 3: tin that I always say to whoever's working here that

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Speaker 3: will have something in it for you that have with

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Speaker 3: a cuppa. And this or last week it was a

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Speaker 3: blueberry and lemon loaf cake jack and it was a winner.

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Speaker 2: Ah sounds amazing, okay, So Runner through it all right.

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Speaker 3: So all we do. Oven goes on one eight degrees

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Speaker 3: in line, and I've got quite a large loaf tin

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Speaker 3: because oh, I'll tell you what trades. People can eat

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Speaker 3: a lot. Briefly in a food process, A pulse some

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Speaker 3: sugar and lemon zest. I use one hundred and ninety

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Speaker 3: grams of sugar or if that's about three quarters of

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Speaker 3: a cup plus a little bit of cast to sugar,

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Speaker 3: two good tablespoons of a lemon zest, and you just

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Speaker 3: sort of, you know, sort of pulse it so that

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Speaker 3: it becomes kind of like damp sand and it stops

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Speaker 3: the lemon zest in getting caught around the beta. When

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Speaker 3: you do this next stage, which is to cream the

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Speaker 3: butter and the sugar, and I've used one hundred and

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Speaker 3: fifty grams of softened butter. Make sure that's really light

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Speaker 3: and fluffy, and start adding in your three eggs, one

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Speaker 3: at a time, beating between each one of them. Don't wave.

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Speaker 3: It kurdles a little bit. This cool weather will bring

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Speaker 3: that on sometimes. And then a little bit of flour

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Speaker 3: ninety grams of flour, half a teaspoon of baking powder,

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Speaker 3: and one hundred and ten grams of almonds. The almonds

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Speaker 3: give this cake of real richness. They're full of protein,

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Speaker 3: so they're a bit more sustaining than just putting in

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Speaker 3: all of it in flour, so I love to use that.

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Speaker 3: And then I also use about a quart of a

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Speaker 3: cup of lemon juice or sort of whatever I've got

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Speaker 3: out of the lemons that I zested, and mix that altogether.

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Speaker 3: You don't want to overmix it. Lastly, I dust some

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Speaker 3: blueberries and I've used about one hundred and fifty grams

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Speaker 3: of blueberries. Dust those in a little flour. It sort

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Speaker 3: of stops them sinking to the bottom, but not all ways.

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Speaker 3: So there you go, fold those through our batter and

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Speaker 3: scrape that batter into the loaf tin. I usually line

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Speaker 3: my loaf tin just to be on the safe side,

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Speaker 3: and I cook that about forty five to fifty five minutes,

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Speaker 3: or until a skewer comes out just a few crumbs

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Speaker 3: kind of clinging to it, and then when it once

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Speaker 3: it's kind of cooled down, I just make one of

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Speaker 3: those lemon drizzle icings for it, half a cup of

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Speaker 3: icing sugar or thereabouts, and just make that into a

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Speaker 3: running icing with a little bit of water and some

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Speaker 3: lemon juice and drizzle that over the top so that

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Speaker 3: it's quite thin. So that's not like some silly cupcake

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Speaker 3: with a huge, big amount of icing. But it's just

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Speaker 3: just enough. And it's too tart as well, which is

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Speaker 3: quite lovely. Yeah, And it's just look a loaf cake

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Speaker 3: is wonderful. It's practical, it's easy to cut, it's easy

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Speaker 3: to eat, it's all of those things. So I've had

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Speaker 3: no complaints yet.

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Speaker 2: Well, I bet you haven't. But I'm worried, Nikki. I'm worried. Well,

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Speaker 2: I mean, think about the incentives here. What incentive do

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Speaker 2: the trades have to finish up their work in a

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Speaker 2: timely fashion? I just know that I bet there hasn't

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Speaker 2: been a project that your place that hasn't had a

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Speaker 2: time overrun by.

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Speaker 3: A few days.

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Speaker 2: You know, I.

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Speaker 3: Always get it. I always get a cost up front

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Speaker 3: for this reason, Jack Tame, I'm not very wise. I

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Speaker 3: came back to the beach the other day with three

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Speaker 3: vans on my lord and I went, that's an expensive

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Speaker 3: lawn because I had, you know, a plumber and electrician

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Speaker 3: and the lovely building. It's a small job and all

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Speaker 3: of them and they've been doing a great job. So

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Speaker 3: very happy.

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Speaker 2: Oh good. I'm glad to hear it. Thank you so much, Nicky.

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Speaker 2: Nicki's amazing sounding. Trade's blueberry and lemon loaf cake recipe

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Speaker 2: will be on the News Talk's EDB website.

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Speaker 1: For more from Saturday Morning with Jack Tame. Listen live

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Speaker 1: to News Talks EDB from nine am Saturday, or follow

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