Ep 285 - First Time I've Ever Cried in the Final Act.

Join Caroline Wilson and Corrie Perkin for Ep 285 - First Time I've Ever Cried in the Final Act. This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au Save the Date for our Live Podcast event on Thursday 16th of November - at Red Energy in Cremorne. It's been a big week for Corrie and Caro which included family reunions, Football finals, the Brownlow, Car break ins, a family outing to the ballet and much more. In The Cocktail Cabinet for Prince Wine Store - Myles Thompson joins us covering the Iberian Peninsula. Check out the Iberian Mixed Dozen HERE. Altano Tinto DOC Duero 2019 Abellio Albarino 2021 Palacios Remondo 'La Vendimia' Garnacha Tempranillo 2020 Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; The It Girl - Ruth Ware Colin from Accounts on Binge Corrie share's Sabrina Ghayour's Spiced Rhubarb and Almond Cake recipe (see recipe below) Our recipe of the week is thanks to Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria     In 6 Quick Questions picks we discuss musical toilets, the demise of a great institution and Corrie has a Hay fever themed Amazing Fact. Dear Caro and Corrie is back - email [email protected] and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email [email protected] or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield and Courtney Gabb for SEN.   Spiced Rhubarb and Almond Cake Serves 8-10   400g rhubarb, trimmed and cut into 5mm-thick slices 225g caster sugar, plus 2 tablespoons 3 teaspoons ground cinnamon 3 large eggs 2 teaspoons vanilla bean paste 2 teaspoons ground ginger 225g self-raising flour 150g salted butter, melted plus extra for greasing 150g flaked almond, 75g toasted   For the filling 300ml double cream, cold from the fridge Seeds from 4 cardamom pods, crushed using a mortar and pestle 1 teaspoon ground cinnamon 2-3 tablespoons icing sugar 1 teaspoon vanilla bean paste 175g smooth blackberry jam   Preheat the oven to 160 degrees C (140 fan forced). Grease a 24cm spring-form cake tin and line it with baking paper. Put the rhubarb slices into a mixing bowl with the 2 tablespoons caster sugar and 1 teaspoon of the cinnamon and mix well. Set aside.   Put the eggs, remaining caster sugar, vanilla paste, remaining cinnamon and ginger into a large mixing bowl and heat together to mix thoroughly. Add the flour and melted butter and mix well, then mix in the rhubarb pieces, followed by the toasted almonds. Give everything a thoroughly good mix to ensure the ingredients are evenly combined.   Pour the mixture into the prepared cake tin and use a spatula to smooth out the surface. Scatter the raw flaked almonds liberally over the top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Leave to cool in the tin. Remove the cooled cake from the tin and cut it in half horizontally to make 2 sandwich layers. Use the layer covered in almonds as the top cake layer. To make the cream filling, put the double cream into a mixing bowl with the cardamon, cinnamon, icing sugar and vanilla paste and beat using an electric hand whisk until soft with peaks form and it just holds its shape. If you have the time, refrigerate the cream to chill it before using. Spread the cream over the lower half of the cake. Stir the jam to loosen and spoon it over the cream, then sandwich with the top cake layer. 

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