That dog is spoilt rotten

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Not-my-dog loves herself a beanbag. It’s probably her favourite thing here. Last Sunday, after coming back from the mountain, the beanbag had an incident. One of too many, that made it unusable. On to Facebook marketplace we went to get a replacement one. But it didn’t smell, or possibly feel, right. An old duvet cover solved the issue, and now all is well in NMD’s world.

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Snow Not-my-dog

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We went to Marchairuz stupidly early this morning. It was still surprisingly busy. We were there for a couple of hours. Not-my-dog loved it, but then she really started to feel the cold. As soon as we got off the mountain, we bundled her into a blanket we keep in the car (thanks mom!) and she pretty much zonked out as soon as she thawed out a bit.

So, just found out that we have NMD until the end of the month. Hardship, I tell you…

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[recipe] Orange poppy seed cake

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3 tbsp good-quality thick marmalade
150g natural yogurt
3 eggs
175g golden caster sugar
200g self-raising flour
1/2 tsp baking powder
175g butter , softened
zest 1 orange
2 tsp poppy seed

For the sticky topping
juice 1/2 orange
5 tbsp marmalade

Heat oven to 160C/fan 140C. Butter a deep, medium-sized loaf tin (about 20 x 10cm, measured from the top), then line the base with a rectangle of non-stick baking paper.

Put the marmalade into a small pan, heat gently until melted (or use a microwaveproof jug or bowl, then cook on High for 30 secs). Beat in the yogurt, then let cool for a few mins.

Put the remaining cake ingredients into a large bowl and beat with an electric hand whisk until smooth. Quickly beat in the yogurt and marmalade mix, then pour into the prepared tin. It will be quite runny.

Leave the mix mounded in the middle of the tin rather than levelling the top, to help it rise and crack in the middle.

Bake for 1 hr-1 hr 10 mins until golden and well-risen; a skewer should come out clean. Take a look at the cake after 45 mins; if it has taken on a lot of colour, loosely cover with baking paper.

Meanwhile, heat the orange juice and marmalade in a small pan over a gentle heat until the marmalade melts (or use the microwave as before). Set aside to cool, stirring now and again, until you have a thick, but still runny, glaze. When the cake is ready, cool in the tin for 10 mins, then turn onto a rack.

Spoon the topping over the cake while it’s just warm. The cake is best served the day it’s made, but will keep for up to 3 days tightly wrapped in an airtight container. Will freeze for up to 1 month, un-glazed.

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