Saturday Morning with Jack Tame

Kevin Milne joins Jack Tame this morning to talk about the tragic Grenfell inferno which has claimed at least thirty lives - the lives of poor people without a voice who can't demand higher standards.

Jack Tame opens his show by reflecting on the horrible images of the Grenfell inferno, which has so far claimed dozens of lives.

You can decorate the loaf simply with a few walnut halves and a few slices of crystallised lemon rind if wished. For the most delicious sharp lemon flavour, use thick-skinned lemons.
Ingredients
250 grams unsalted butter, soft but not melted
1 cup caster sugar
1 teaspoons vanilla essence
4 eggs, they must be at room temperature
Grated rind three lemons
1 cup crème fraiche
2 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
1 cup walnuts, chopped
Syrup
Juice from 3 lemons
sugar
Method
Preheat the oven to 170 degrees Celsius and place the oven rack in or below the centre. Grease and line the base and sides of a large (25cm x 10cm) loaf tin. The paper should come above the sides of the loaf tin by about 2.5cm.
Beat the butter and sugar and vanilla essence until the mixture is pale cream in colour and very light and fluffy in texture; an electric beater is best. Beat the eggs together and add a little at a time, beating into the creamed mixture, which should be voluminous. Stir in the lemon rind and crème fraiche.
Sift the flour, baking powder and soda together twice and fold carefully into the creamed mixture with the walnuts. Transfer to the prepared tin.
Bake in the preheated oven for about 60 minutes or until a cake skewer inserted into the centre comes out clean. Pierce the cake with a skewer and brush the syrup over the cake allowing enough time between each brush for the syrup to soak in. Cool in the tin for 20 minutes before turning out on to a cake rack to cool thoroughly.
Serve sliced and spread with a little extra butter if you feel like it.
Lemon Syrup: Squeeze the juice from the lemons and measure. Place in a saucepan with the same quantity of sugar. Warm over low heat until the sugar has dissolved.

Resident book reviewer Catherine Raynes joins Jack Tame to discuss the latest releases, including Camino Island by John Grisham (Hachette $35) and The Leavers by Lisa Ko 9Algonquin Books $44)

Hannah McQueen of EnableMe joins Jack Tame to talk about the role of innovation and education in transforming New Zealand for the better.

In 2007, William Pike lost his right leg when Mt Ruapehu erupted. Instead of letting the injury conquer him, Pike set about trying to make a difference in the lives of children, becoming a public speaker and school programme leader.
Last night, Pike won the Sir Peter Blake Leadership Award. He joined Jack Tame this morning to discuss his extraordinary mission.

NZ Herald movie reviewer Francesca Rudkin joins Jack Tame to talk about the latest cinema releases, including Churchill, and Cars 3.

Kevin Milne joins Jack Tame this morning to talk about the tragic Grenfell inferno which has claimed at least thirty lives - the lives of poor people without a voice who can't demand higher standards.

Jack Tame opens his show by reflecting on the horrible images of the Grenfell inferno, which has so far claimed dozens of lives.

You can decorate the loaf simply with a few walnut halves and a few slices of crystallised lemon rind if wished. For the most delicious sharp lemon flavour, use thick-skinned lemons.
Ingredients
250 grams unsalted butter, soft but not melted
1 cup caster sugar
1 teaspoons vanilla essence
4 eggs, they must be at room temperature
Grated rind three lemons
1 cup crème fraiche
2 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
1 cup walnuts, chopped
Syrup
Juice from 3 lemons
sugar
Method
Preheat the oven to 170 degrees Celsius and place the oven rack in or below the centre. Grease and line the base and sides of a large (25cm x 10cm) loaf tin. The paper should come above the sides of the loaf tin by about 2.5cm.
Beat the butter and sugar and vanilla essence until the mixture is pale cream in colour and very light and fluffy in texture; an electric beater is best. Beat the eggs together and add a little at a time, beating into the creamed mixture, which should be voluminous. Stir in the lemon rind and crème fraiche.
Sift the flour, baking powder and soda together twice and fold carefully into the creamed mixture with the walnuts. Transfer to the prepared tin.
Bake in the preheated oven for about 60 minutes or until a cake skewer inserted into the centre comes out clean. Pierce the cake with a skewer and brush the syrup over the cake allowing enough time between each brush for the syrup to soak in. Cool in the tin for 20 minutes before turning out on to a cake rack to cool thoroughly.
Serve sliced and spread with a little extra butter if you feel like it.
Lemon Syrup: Squeeze the juice from the lemons and measure. Place in a saucepan with the same quantity of sugar. Warm over low heat until the sugar has dissolved.