New Zealand has moved from level 4 lockdown to level 3 today. Level 3 is about like what the rest of the world is calling lockdown, and for most of us our daily life won’t change much with the relaxing of restrictions. But it’s a move in the right direction, and it’s heartening to see that all our efforts to control the virus in the past month have been effective. Keep up the good work everyone! Kia kaha!
As we settle into shed life, we’re learning how to have our luxuries in spite of our circumstances.
One of the hitherto unexplored sources of comfort we’ve been learning about is microwave cakes.
The first, made by my husband, was good, but terribly dry. Some brandied cherries on top (with extra brandy drizzled over) fixed the dryness problem, and I was encouraged to try again.
An opportunity arose through the kindness of strangers. A few days ago, we passed a box of free quinces along the sidewalk. I picked up a few to bring home.
Sliced and pre-cooked, they contributed to a very nice microwave upside down cake. The gooey quince topping kept the cake moist, and all of us went back for seconds (Decadent? Yeah, but we’re living in a shed. Give us a break).
The recipe I used was largely my own, based loosely on a couple of online recipes and the fact my electric mixer is packed away in a box somewhere, so all the mixing had to be done by hand.
60 g (1/4 c) butter
1/2 c brown sugar
1-2 large quince, peeled, cored, sliced and cooked in a small amount of water until soft, but not falling apart
1/2 c sugar
125 g (1/2 c) butter
1/2 c milk
1 c all-purpose flour
1/2 c wholemeal flour
1 1/2 tsp baking powder
1/2 tsp salt
To make the topping: Place 60 g butter in a microwave-safe 23 cm (9-in) square pan and melt the butter in the microwave. Sprinkle the brown sugar over the butter and lay quince slices on top.
To make the cake batter: Mix flours, baking powder and salt in a medium bowl. In a separate bowl, melt the 125 g of butter and whisk well with the sugar, egg and milk. Add the dry ingredients and mix well. Pour the batter over the topping and spread evenly.
Bake in the microwave on high for 6 to 8 minutes, until the cake is firm but still sticky and wet-looking on top. Immediately run a knife around the edges of the cake to loosen it and invert it onto a plate. Let the pan sit on top for a few minutes so all the yummy topping can drip onto the cake. Serve warm.
Today our government makes a difficult decision–whether to lift some of our restrictions, or keep us in lockdown for another few weeks. It is not a task I’d wish on anyone, because each option comes with significant costs. What I trust, though, is that they will keep in the back of their minds the Māori saying: He aha te mea nui o te ao? He tāngata, he tāngata, he tāngata. What is the most important thing in the world? The people, the people, the people.
For readers unfamiliar with Te Reo Māori, he tāngata means the people, and tamariki are children.
But working in the garden is warm work, and we’ve been doing a fair bit of it–the blank canvas of the new property is starting to fill in.
And I’m still quite enjoying the laughter and smiles as people stop by to read the daily poem. So many other lovely things have been happening around the community, too–Easter eggs in windows and hanging from tree branches and fences, encouraging messages and jokes written in chalk on the sidewalk, rocks painted with good wishes tucked in the grass where walkers will see them. We may be physically distant, but folks have definitely come together as a community to pull through this. Kia kaha everyone!