Out with the Old, in with the New
2016.
The majority of people over social media in the first 5 days of this shiny new year have all been saying the standard "new year, new me". It's such a cliché.
What's the point in becoming a new or better you when you're already the only you on the planet? Surely nothing gets better than being the only person with your exact eye colour, hair colour, shape, size, personality. Why do we want to change from being unique to being the same as hundreds of other people on the planet? It baffles me every year, and in a few days or weeks the majority of people will be exactly the same as they were on 31st December 2015, only a little older.
So for this new year I've decided to stay exactly the same as I was 5 days ago, and keep on baking, blogging and going to gigs.
Without further a do, here is my first recipe of 2016; are you ready?
Chocolate Orange Loaf
Oranges are a big thing in the UK over Christmas, they're used in Christmas puddings, Christmas cakes, mincemeat, and there is a tradition in many households across the country where children often receive an orange in their stocking on Christmas day!
And obviously, it isn't Christmas without chocolate. You can eat how ever much you want whenever you want, because its Christmas, and who's counting the calories?
Ingredients:
3oz Self Raising Flour
1oz Cocoa Powder
2 Eggs
4oz Butter
4oz Caster Sugar
2 Oranges-juice and zest
300ml Double Cream
1 Orange-Zest
Method:
Preheat your oven to 180 degrees Celsius and line your loaf tin.
Beat together the butter and caster sugar until smooth and cream in colour.
Add the eggs one at a time, beating the mix thoroughly after each addition.
Sift in the flour and cocoa powder and beat again, until all the mix is fully combined.
Add in the juice and zest of your oranges and beat once again until all the ingredients have been combined.
Spoon the cake batter into the mix and smooth out the top with a palette knife-this will help to keep the sponge level while it cooks, resulting in a smoother cake when you take it our of the oven.
Pop it in the preheated oven for approx. 40 minutes (check after 30 minutes to be on the safe side), or until a skewer inserted into the middle comes out clean.
Remove from the tin and leave to cool.
Meanwhile, whisk the cream until thick and can hold its shape, and fold in the zest of an orange. Once your cake is cool enough, spread the cream over the sponge with a palette knife or alternatively pipe the cream into whatever design you choose. As always, its your cake, so decorate it however you'd like. Be creative!
And voila. New Years bakes to feed the family, and to keep you feeling Christmassy.
Happy January!
Charley x
The majority of people over social media in the first 5 days of this shiny new year have all been saying the standard "new year, new me". It's such a cliché.
What's the point in becoming a new or better you when you're already the only you on the planet? Surely nothing gets better than being the only person with your exact eye colour, hair colour, shape, size, personality. Why do we want to change from being unique to being the same as hundreds of other people on the planet? It baffles me every year, and in a few days or weeks the majority of people will be exactly the same as they were on 31st December 2015, only a little older.
So for this new year I've decided to stay exactly the same as I was 5 days ago, and keep on baking, blogging and going to gigs.
Without further a do, here is my first recipe of 2016; are you ready?
Chocolate Orange Loaf
Oranges are a big thing in the UK over Christmas, they're used in Christmas puddings, Christmas cakes, mincemeat, and there is a tradition in many households across the country where children often receive an orange in their stocking on Christmas day!
And obviously, it isn't Christmas without chocolate. You can eat how ever much you want whenever you want, because its Christmas, and who's counting the calories?
Ingredients:
3oz Self Raising Flour
1oz Cocoa Powder
2 Eggs
4oz Butter
4oz Caster Sugar
2 Oranges-juice and zest
300ml Double Cream
1 Orange-Zest
Method:
Preheat your oven to 180 degrees Celsius and line your loaf tin.
Beat together the butter and caster sugar until smooth and cream in colour.
Add the eggs one at a time, beating the mix thoroughly after each addition.
Sift in the flour and cocoa powder and beat again, until all the mix is fully combined.
Add in the juice and zest of your oranges and beat once again until all the ingredients have been combined.
Spoon the cake batter into the mix and smooth out the top with a palette knife-this will help to keep the sponge level while it cooks, resulting in a smoother cake when you take it our of the oven.
Pop it in the preheated oven for approx. 40 minutes (check after 30 minutes to be on the safe side), or until a skewer inserted into the middle comes out clean.
Remove from the tin and leave to cool.
Meanwhile, whisk the cream until thick and can hold its shape, and fold in the zest of an orange. Once your cake is cool enough, spread the cream over the sponge with a palette knife or alternatively pipe the cream into whatever design you choose. As always, its your cake, so decorate it however you'd like. Be creative!
And voila. New Years bakes to feed the family, and to keep you feeling Christmassy.
Happy January!
Charley x
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