Back to Work

It is hard to believe my summer break is over. The six week holiday is normally the time I try to get on top of all the things I am too busy to fit in during the rest of the year, but this year with a combination of miserable weather and feeling unwell these had to go on the back burner.
We have had a lot of changes at work over the past year and we welcomed new members of staff onto the team. It made me think about how it feel to be the new person on the block, and how nervous you can be on that first day.
My first proper job after leaving college was as a Nanny. It is something I had always wanted to do from a very young age, why I don't really know, but I knew that I wanted to move away and be a Nanny. I joined an agency and was promptly given 3 interviews in the North West of England. I had chosen that area as I had family there I could visit on my weekends off so I didn't feel completely lost. Luckily I was successful in all the interviews and was able to choose the one I felt most comfortable with. A couple of months later I had to pack up my things and head off for pastures new to start my job as a Nanny to Edward. I don't remember feeling nervous, more excited to be doing such a grown up thing. I loved my job and my employer was a wonderful lady bringing him up on her own and she welcomed me into her home.
How different I was as an adult staring a new job, worrying, nervous, lack of confidence and feeling like a fish out of water, those feelings pass quickly and I hope I made the new people at work enjoy their first week, just like the members of staff who welcomed me 8 years ago when I was the new girl.
I made a lovely cake last week, it was a Honey, Lemon and Yoghurt sponge, and it was delicious served with a wee smidge of low fat yoghurt, a drizzle of heather honey and some fresh raspberries.



Honey, Lemon and Yoghurt cake

for the cake
6oz plain flour
1 1/2 tsp baking powder
6oz butter or margarine
6 oz caster sugar
3 eggs, beaten
4 level tbsp natural yoghurt
1 lemon, juice and zest
2 tsp honey

for the topping

1 lemon, juice and zest
2 oz caster sugar

Grease and line a 8" round cake tin and pre-heat oven to gas 4, 180oC

Cream butter and sugar, lemon juice and zest in a large bowl till pale and fluffy.

Gradually add the beaten eggs a little at a time, you can add a little flour to stop it curdling if you want to.

Sift the flour and baking powder into the bowl, followed by the yoghurt and honey, folding it all together with a metal spoon as quickly as you can without over beating the mixture.

Spoon into the prepared tin and bake on a low shelf in the oven for about 1 hour.

Make the topping when the cake is still warm by mixing the juice and zest of the lemon with the sugar in a small pan and heating till the sugar has dissolved and you are left with a clear syrup. Pour evenly over the cake and dust with sifted icing sugar. Delicious while still warm or left to cool.