In the film Chariots of Fire there is a memorable scene involving Eric Liddell and his sister, Jenny. She is chiding him for what she regards as his divided loyalty between his athletics and his commitment to Christ. She reminds him that God made him for Himself. He replies: “Aye, Jenny, I know, but He also made me fast, and when I run, I feel His pleasure.” For us, this may not be athletics. It may be accounting or selling or teaching or nursing or mothering. In the latter case, this would allow a mother to declare with conviction: “And when I make the lunches, I feel His pleasure.”

Alistair Begg

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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