Carrot, Chocolate & Cashew.

So… nobody is perfect. Right? Last Saturday I had the day off and was thinking I had not done a bake in agessssss. As it was Easter I was thinking of making something similar to a hot cross bun. I went for the ingredients: Chocolate, Cranberry and cashew. I’ve only made bread a couple times before and know it is not my strongest area but I was really keen to try.

I mean look at this pretty little loaf (ignore the courgette, I was making dinner at the same time).

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Yes I know, bit messy, but it is homemade okay. This came out of the oven and tasted of nothing. Literally, nothing. So the rest of the day I spent disappointed in myself.

The thing is though, I don’t know why I was so disappointed. Creating my own recipes means there is going to be taste mistakes, collapsing cakes and forgotten eggs. I think because I am sharing my baking through social media I put pressure on myself for everything to come out perfect first try. I am definitely a bit of a perfectionist. If I’m not instantly good at something, I can give up easily. Like learning the piano for example. I could not be bothered having to practice, I just wanted to be good!

Anyway, the past few weeks have flown in and it’s just dawning on my that in four months I will be finished with University, going through the process to becoming a registered nurse and finally out of education. Whippee! I have also got two hen do’s, two weddings and a 50th birthday, as well as other birthdays (including my own) in the next few months. Busy busy busy.

Because I still had some chocolate and cashew nuts in my cupboard leftover from my tasteless creation I wanted to use them in the next bake I attempted. Partly to save money! Carrot cake is one of my favorites and I used to ask for it nearly every birthday. Carrot’s are sweet in themselves but also add moisture to a cake so in theory should go well with chocolate which can sometimes be dense.

The Cake

200g Dark Chocolate

200g Butter

300g Grated Carrot

60g Chopped Cashew Nuts

160g Plain Flour

150g Sugar

1/2 tsp Baking Powder

1 tsp Allspice

1 tsp Cinnamon

75g Coco Powder

2 Large Eggs

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Heat a fan assisted oven to 180 degrees Celsius and line a cake tin. Place a bowl over a pan filled with simmering water, making sure the bowl does not touch the water. I think chopping dark chocolate should be considered a form on self care! Melt the chocolate and butter together. I like to start the melting process and then take it off the pan whilst continuing to mix. This means there is better control over the melting process and means there is not a risk of it starting the burn or split. Add in the grated carrot and cashew nuts.

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Then add in all the dry ingredients. The mixture may seem really dry at the moment so once you feel you cannot mix anymore add in the eggs one at a time. If the mix still seems too thick a splash of milk can help to slacken it.

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Place the mixture into the prepared tin and bake for 45-50 minutes or until a skewer comes out clean. Leave to cool.

Icing

120g Dark Chocolate

80g Butter

30g Coco Powder

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Using the same technique as before, melt the chocolate and butter together. Take off the heat and whisk in the coco powder one spoon at a time. For my decoration I also used a peeler to make ribbons from a carrot and sprinkled with some sugar to add sweetness.

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Check out that shine!

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Next week I will be working the most hours I have done at this job as well as getting my dissertation done before the 23rd so baking may have to take a quiet seat. But I might try and squeeze something in on my half days! I will just have to hope the care home brings some sort of inspiration.

 

Also, check out my previous post for a picture of me in action!

 

 

 

5 thoughts on “Carrot, Chocolate & Cashew.

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