Cake is just cake until it comes from a patisserie, then it elevates itself to something heavenly that cannot be ignored. It is difficult enough to concentrate on a schedule that is demanding without flooding yourself with sugar. After a luxurious éclair, I find myself wanting to sleep instead of work. For me, sugar is not beneficial to the creative process, yet somehow I am always under the influence. My work suffered, my fitness suffered and my brain became fuzzy.
Unfortunately, the worst and best thing that could happen did—when a patisserie opened up in the next suburb. The delight of fresh French bread, baguettes, brioche, almond croissant, milles feuilles was just too much and I started making daily trips. Luckily, they were only open three days a week or else I would soon have been unable to fit back into the car. After a few weeks, however, I realised that the visits to the shop of French delights had to be reined in and so now, I count down the days to my birthday when I am allowed to go back!
I find editing to be a dreary affair as my mind wanders off to the next body of work. Today was no exception, but I decided to reward myself with a visit to the local patisserie. There was a time I wanted to be a pastry chef when I grew up though that was soon replaced with inventor or dog walker.
Unfortunately, everyone else in town had the same idea for sweets and when I finally arrived the shop was out of my favorite milles feuilles–without even a lonely eclair left. I refused a croissant because when a girl wants cake–she wants cake! My only consolation is that Scharnelle has discovered chocolate chip cookies and so wasn’t expecting anything upon my return. All I have are pictures of what might have been *sigh*.
There are times when you work and times when you say stuff it and go bake a cake!
This is a cake that is better when eaten a day after it has been cooked, not suitable for those with nut allergies. Top with any icing that you like, lemon, or cream cheese, orange, all go well. The secret ingredient? Peanut Oil.
1 cup raw sugar
3/4 cup peanut oil
1-2 cups wholemeal flour–add until consistency is correct for cake batter, will be firm
1/2 cup chopped macadamia nuts
1 and 1/2 cups of grated carrot, younger carrots make better cake as older ones get woody
1 teaspoon baking powder
1 teaspoon soda bicarbonate
1 teaspoon cinnamon
Mix sugar and oil. I beat with wooden spoon makes a better texture
Add carrot mix well then add nuts
Add soda bi carbonate, baking powder and cinnamon
Fold in flour
Bake at 350c 45 minutes or until wooden skewer comes out clean