First day back at work after the Christmas holidays.
The feeling of dread the night before.
The painful peeling open of the eyes after nearly three weeks of (comparative) lie-ins.
Another day of rain.
It was not good. Not good at all.
The slough of despond threatened to take over this evening as well, but I thought, “NO! begone ye curmudgeonly beast, I will not surrender to your glumness and gloom”.
We need Nuts.
And a little bit of sour cream.
It was a bright, bright sunshiny day.
Well, not quite, but you get the idea.
White Chocolate and Nut Streusel Cake
A bit more involved, this recipe, but I find that helps when you’re looking for a distraction
Preheat your oven to Gas 4.
For the crumble combine 175g brown sugar (I used a mix of light brown and light muscovado as that’s all I had in the pantry), 2tsp ground cinnamon, and 50g of butter. Rub together until the mixture resembles breadcrumbs then add 115g chopped nuts -I used a combination of pecans and walnuts as, again, that’s what was in the cupboard.
In a separate bowl cream 115g butter with 150g granulated sugar then add 3 eggs and beat well.
In yet another bowl sift together 175g plain flour with 1tsp bicarbonate of soda and 1tsp baking powder. Sift from a height to get maximum air into the mix.
Fold 1/3 of the flour mix into the butter mix,
Line a square cake tin with grease proof paper and then grease the grease proof paper.
Pour half of the batter into the tin and then put half of the crumble on top. Add the other half of the batter
Bake for about an hour.
Let it stand until nearly cooled then turn out onto a wire rack to cool completely.
Slice into squares.
Beat the children off with a big stick to stop them snaffling the whole lot.
Have a long sit down to recover from the shock of baking something that both children want to eat.