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I did something the other day that I am a tad worried about and I think I might need to talk about it here with you. Ideally, some people who know about eyes and contact lenses will be searching for a yogurt pot cake recipe and therefore read this; if that describes you, I implore you to comment.
There's a long story and a short story, but since I always yell at Perce for favouring the long story option, I feel a very real and pressing need to choose the short version to share with you so as not to have to wear the hypocrite jumper. Which is a shame in some ways because the padded out version includes nudity and casual racism (neither of which were mine!), which I know lots of people enjoy.
Basically I dropped a contact lens on the floor of a dirty bus. Oh, and I didn't realise this until after about twenty minutes had passed. It was pretty dry when I did actually find it, covered in fluff and awful. Having no choice but to try and salvage it, I picked it back up and did what I think most people would do in my shoes: I soaked it in mineral water (it's all I had), gave it a quick rinse and popped it right back in to my eye.
I know that this is a no-no on many levels. I also need to tell you that the lens was a little misshapen afterwards and that I carried on wearing it for more than a week.
Internet Eye Specialists: am I going to go blind or something? Please tell me not.
I have worried greatly about this.
Anyway, to the matter in hand. I have about ten minutes to finish, which is actually longer than it takes to make this cake, so if that actually interests anyone, brilliant.
It's a yogurt cake, similar to my bizcocho recipe (which I prefer, and comes up on the front page when you Google 'bizcocho' so I can't be the only one who likes it), and is basically lifted from Nigella Lawson's Nigellissima: Instant Italian Inspiration. I was intrigued as to what her version would taste like. It's good, but not as good as my 4 egg Spanish yogurt cake. Just being honest here people.
However, I do want to take a moment to tell you that the cookbook this comes from is awesome. I didn't really 'get' the TV show that accompanies the book when I saw it on telly. I thought it seemed tacky and inauthentic. But glancing through the printed version recently in a shop, I realised that she's not actually trying to be authentically Italian with these recipes, they're really just inspired by her love of Italy. More to the point, they all look delicious. So I bought it. I think I am going to go as far as to say that I think you should too. If only for the pesto Trapanese recipe. Yum.
Recipe is here. I mean, really: why type when I can link?
(I added an extra teaspoon of lemon extract.)