‘Let me think about it”
She had been almost blind without knowing it. In her sixties and seemingly losing her love of life with her family losing hope that she would ever be herself again. She no longer wanted to leave the home, had stopped cooking and socialising and her children were worried that she was going down hill fast.
The news that she was almost blind seem to come as a surprise to the lady and her family.
I explained that this was a condition that could be treated and we could put her on our list. A wave of anxiety spread over her and she agreed to think about it and get back to us. Usually when people say this we don’t hear from them again. The fear of the unknown grips them and myths of what happens in eye surgery are often shared.
One week later she called and said she would like to go for surgery… now! In an attempt to not let her anxiety prevent her having treatment she made a last minute decision and commitment to go for it.
At the hospital her stress levels remained high and she was very teary. When her turn came she almost refused but somehow summoned the will power to go ahead and lay on the operating theatre bed.
In just over five minutes her dense cataract had been replaced with a clear artificial lens and before the surgery was over she started shouting that she could see!
At home her family exclaimed that their Mum was back. Despite advise to rest, she was up and about, cooking and cleaning. She came to the clinic with her grandchild, feeding her and playing with a broad smile not leaving her face. She took a leap of faith and now not only was her vision restored but also her sense of self.
With the health conscious bakery in mind and the high cost of soft cheeses here I was determined to find a way of making icing without using icing sugar….I was reading somewhere about the soft creamy smoothness of avocado ….that is when the idea came, avocados and honey are in abundant supply here so I had to try it, amazingly it worked.
Recipe: Courgette and Lemon Honey cake:
4 eggs at room temperature
150g honey (runny)
350g grated courgette with skins removed
Finely grated rind of 3 lemons
140g ground almonds
220g plain flour
3 tsp baking powder
Ingredients – icing:
1 ripe medium avocado, needs to be soft
5 dessert spoons of honey
2 generous dessert spoons of cocoa powder
1 tsp vanilla extract
1. Prepare two 15cm circular baking tins with baking parchment.
2. Peel and grate courgette.
3. Wash and grate the lemons.
4. Whisk the honey and eggs for 6minutes until soft and airy, beat in the grated courgette and lemon.
5. Weight out the dry ingredients and gently beat into the mixture until well combined.
6. Divide equally into the two baking tins.
7. Place into a pre-heated oven at 180°C for 15-20mins until slightly golden and beautifully risen. Listen before taking out if you cant hear any slight whistling it is ready. Test with a clean knife, if it comes out clean it is ready.
8. Let cool in tins.
9.Whilst baking make the icing, mash the avocado and whisk with the remaining ingredients to a smooth consistency and place in the fridge.
10. When the cakes are cool select the best shaped cake and use this for the top of the sandwiched cakes, take the other cake and using a sharp serrated knife gently but firmly level the top of the cake. Spread icing over this cake and place the other cake on top, then ice the top cake. when finished store in an air tight container in the fridge.