Sorry to those that have seen this post before. I have had to re-post it as it disappeared after some work done on the blog this week :)
Things That Taryn Does Not Do Since Going Back to Work Full Time:
- Spend all day every day planning, cooking, social-networking, photographing and blogging.
- Fold the washing properly. Yeh, that’s probably just going to hang on the airer until I wear it again, or I finally chuck it haphazardly onto a coat hanger on the weekend. And folding matching socks? ‘Aint nobody got time fo dat. Socks just get thrown into the drawer. Key will have to match them as he wears them haha.
- Ever wakes up wondering what she will do to do that day.
- Ever feel bored, or (sometimes) even a little bit useless.
Things That Taryn Does Do Since Going Back to Full Time Work:
- Spend all week planning to blog on the weekends only to inevitably get distracted by household chores, plans with friends, or spending all weekend doing nothing much at all.
- Gets home at 6pm, quickly cooks dinner then crashes on the couch in front of the TV exhausted.
- Looks forward to weekends where she can cook slow cook delicious Winter foods.
- Wakes up every morning bright and early and really looking forward to contributing to a team environment again.
- Spend money on lovely dinners and meals out with good friends at lovely (sometimes even a little-bit-fancy) restaurants without a trace of money-spending-guilt.
- Plan to buy some studio lights so that she can photograph no matter what the light is like, or what the time of day is.
It’s ok, I won’t talk in third-person anymore. We can talk about this delicious Chocolate, Orange and Hazelnut Loaf in a moment, but first for those interested, a catch up on life in The Wooden Spoons’ household.
You may have noticed that things have been a bit quiet around here lately. My temporary full time work has very fortunately turned into more of a long-term thing than I first thought it would. Financially this is great news for us and I had always planned to go back to full time work after we returned from Singapore earlier this year. It does of course mean that I don’t have anywhere near as much blogging time now and it’s only now that I realize how much of a full time job (in terms of hours) that blogging and posting 4 days a week is! Anyway, I do hope to still keep posting from time to time, but if I do disappear for long stretches here and there, you will still be able to find me on my facebook page and instagram.
This chocolate, orange and hazelnut loaf cake came about because of an orange and chocolate craving that I’d had for a few weeks. It’s a simple cake to make, as you just throw it all into a mixer, but it yields a nice moist crumb with a lovely chocolate-orange flavour and great textural crunch from the hazelnuts.
You can buy hazelnut meal, or make your own. I can’t even find time to fold socks haha, so guess which I did?
This cake is nice and chocolately thanks to both melted chocolate and good quality cocoa powder.
Beat only until everything is combined and smooth. Be careful not to overwork the batter.
Scatter some roughly chopped hazelnuts over the batter. These will roast in the oven as the cake bakes.
Bake in the oven for 45-50 minutes until cooked through. Cover with some foil at the end if the exposed hazelnuts are starting to brown too much.
Delicious with a cuppa :)
Chocolate, Orange and Hazelnut Loaf
Ingredients – Makes 1 x 19cm Loaf Cake
- 1/3 cup of raw sugar
- 1/3 cup of brown sugar
- 150g unsalted butter, at room temperature
- 3 eggs, lightly beaten
- Zest from 2 oranges
- 1/3 cup of freshly squeezed orange juice
- 1 cup of ground hazelnuts
- 1½ tsps of baking powder
- 1 cup of plain flour
- 2 tbs of cocoa powder
- 80g of dark chocolate, melted
- pinch of sea salt flakes
- ½ cup of hazelnuts, roughly chopped
- Preheat the oven to 170°C and grease a 19cm long loaf tin.
- In an electric mixer, cream the butter and sugars then starting slowly, beat in all of the rest of the ingredients, except for the whole hazelnuts. Beat only until everything is combined and smooth. Be careful not to overwork the batter.
- Pour the batter into the prepared loaf tin and then scatter the whole hazelnuts over, gently pushing them into the batter.
- Bake in the oven for 45-50 minutes until cooked through. Cover with some foil at the end if the exposed hazelnuts are starting to brown too much.
- Cool in the pan for 10 minutes before turning onto a cake rack to cool completely.
- Best served on the same day as made, but will be ok the next day as well if kept in a tightly sealed container.