As is so often the case, when we live coram Deo, before the face of God, the thinking of the world gets turned upside down. My freedom consists in large part in being free of the lies of the culture, in believing God’s truth when all around me stumble in the darkness. I need not believe that children are a burden nor that my headship in my home is a heinous crime against equality. I need believe neither that manliness consists of owning a powerful truck, nor that manliness is having the power to blubber like a baby. Because God the Father has adopted me as His son, I am no longer a slave to folly. Because I am free, I no longer believe the lies of my former father, the father of lies. Because the shackles have been loosed and the blinders removed, I know I need to fear no man, but God alone. Our Captain and King has freed us so that we might be free men, and such are men indeed.

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs		Barry, Desserts	4	Servings

INGREDIENTS

3	oz	Hazelnuts or Hazelnut pieces
10		Hazelnuts to decorate cake
3	oz	Caster Sugar
4	oz	Self-Raising Flour
3		Eggs
2	ts	Instant Coffee
2	tb	Soya Oil
1	ts	Baking Powder
2	oz	Softened butter
4	oz	Icing Sugar
1	ts	Instant Coffee Powder dissolved in 1 Tablespoon of water

INSTRUCTIONS

BUTTER CREAM FILLING
Dissolve the instant coffee in two tablespoons of water. Put the 3 ounces
of hazelnuts into a food processor and grind them to a fine powder. Add all
the other ingredients and whiz until you have a lovely creamy mixture.
Grease and flour a 7-inch sandwich tin and pour in the mixture, smoothing
the top down. Pre-heat the oven to Gas Mark 4, 350F, 180C, and bake for
about 25 minutes, until the cake is brown and has shrunk away from the
sides of the tin.
To make the butter cream filling, all you do is either beat together the
butter, icing sugar and coffee until you have a smooth cream. When the cake
is ready, turn it out onto a rack, and when it has cooled, split it into
two and sandwich it together with the butter cream filling. Alternatively,
fill it with apricot jam and spread the butter cream over the cake and
decorate with the whole hazelnuts.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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