This year I really want to do more baking. No it was not one of my new year goals but I would like to. I am going through a real country kitchen phase, I think I am missing being in the country a little. I know as much as the dog is loving the sights and more importantly the smells of Paris he misses the country a little too. My natural and needless competitive nature also wants to take these baby years to perfect my baking skills, I really want to be the best baking mum at the school. I know my son is only four weeks old so this mindset is admittedly premature but did I mention the competitiveness. I am obnoxious when playing games, I manage to be both a sore winner an loser so at least you know where you stand. This is never calmed by the fact that no one takes me seriously and they cheat at games solidly, I suppose I deserve it. I should also whilst I am sleep deprived and feeling honest tell you that I can make anything into a competition. This aspect of myself was something that Joe played to his advantage a couple of years ago when he instigated wife wars. He would come home from work with tales of wonderful lunches and cooked weekday breakfasts that his friend’s wife had prepared all the time knowing that I would ‘have to’ compete. Joe enjoyed a pretty lavish time for some months until I met said wife who set me straight that none of this was happening and in fact her husband made his own lunch for work and ate coco pops for breakfast. Oh well at least I won, I think, there was a victory in there somewhere.
I digress, baking you say. So at the same time as I am learning to navigate the time vortex that is a newborn whilst working full time and selling a house I want to bake more. The solution to this self made conundrum is easy baking. I have decided that for the time being the recipes I develop will be easy and tasty.
you will need;
1 1/2 cups flour
1tsp baking powder
1/3 cup chopped hazelnuts
1tsp freshly grated nutmeg
3/4 cup sugar
- Start by creaming the butter and sugar together until pale and fluffy.
- Add the beaten eggs, hazelnuts, nutmeg and mashed bananas. Next sift the flour and baking powder, gently fold into the mixture.
- Pour into a greased loaf tin and bake at 180C for 35-40mins, or until golden on top. Remember to check your cake with a skewer or sharp knife to check the batter is fully cooked as all ovens are different.
- Leave your cake to cool a little before trying to remove it from the loaf tin. Put the kettle on, make tea, put your feet up and listen to a record whilst eating cake. This last stage is the most vital.