Ep 266 - The Kids Are Arcing Up

Join Caroline Wilson and Corrie Perkin for Ep 266.

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SHOW NOTES

This week on the podcast Caro and Corrie discuss the unfolding Tassie footy situation which is stirring up the local political landscape. Is the government being transparent enough and is the proposed $715 million stadium a must?

Plus there’s been plenty of commentary about the integrity of the Hawthorn racism review – Caro shares an update and ponders the toll the process is taking on the main players.

In the Cocktail Cabinet for Prince Wine Store, Myles Thompson joins us with a match for Corrie's Autumnal Fruit and Almond Cake.

Inkwell 'Sweet Jane' Late Harvest Fortified Viognier NV 375ml

Fighting Gully Rd Late Harvest Gros Mensange

Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide.

In BSF for Red Energy;

·      The Rising Tide by Ann Cleeves     

·      Air at the cinema

·      Autumnal Fruit and Almond Cake (recipe HERE) or below.

In 6 Quick Questions Corrie has a Mother’s Day walking highlight, Caro shares the high-lights from her Sydney mini-break, Corrie’s Netflix & Couples theory takes on a new perspective, we’ve got a dog inspired GLT and an Amazing Fact or two about the Sir Doug Nicholls Round.

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This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. 

Autumnal Fruit and Almond Cake by David Herbert

You can use fresh or thawed frozen blackberries (or raspberries) for the autumnal cake; they may sink a little, but don’t worry too much as it is all about the taste. Dust the cake with a little icing sugar to serve, if desired. The success of this cake depends on the butter being nice and soft; leave it out of the fridge for about 6-8 hours for it to soften naturally.

 185g butter, softened at room temperature

150g caster sugar

150g (1 heaped cup) self raising flour

1/2 tsp baking powder

100g ground almonds

2 free range eggs, beaten

2 tbsp milk

1 tsp vanilla extract

250g fresh blackberries

2 tbsp raw or demerera sugar

2 tbsp flaked almonds

Preheat the oven to 180C (fan forced 160C). Grease and line the base of a 20cm springform or loose bottom cake tin.

Dice the butter and place the butter, caster sugar, flour, baking powder, almonds, eggs milk and vanilla into a bowl and beat with an electric mixer for 3-4 minutes, or until just combined. Fold in the 3/4 of the fruit.

Spoon into tin. Scatter with the remaining fruit, the raw sugar and the almonds. Bake for 1 hour and 15 minutes, or until firm and a skewer inserted in the middle comes out clean. Leave to cook in the tin for 10 minutes, before cooling on a wire rack. Serves 8-10

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