I am in such a blogging rut right now. Any good ideas I have are being poured into the book, which leaves very little to spare in terms of blog posts. I know things will settle down after my deadline but I can’t help but feel this space needs some much needed (and long overdue) TLC. I’m in the mood for a Spring clean – a yearly spruce up, if you will, although I can’t guarantee it’s all going to happen overnight. An image overhaul is definitely in order and I really want to make it easier for you guys to navigate your way around the site… I am fully aware my categories are confusing and totally outta control – seriously though, have you seen how many I have listed on the sidebar? Talking of control, I need to find a way of letting go of my daily control-freak ways a little, as it’s not only hindering my work but also my happiness. Truth be told, I poured over these images for an hour and half, tweaking this and that, and I’m still not satisfied with them. It was my first time using a DSLR for a while and I’d practically forgotten how to effectively use the settings – not to mention the light was piss poor, hence their ‘intentionally’ moody demeanour, ahem. I’m not sure how often bloggers talk about their photography woes but when you’re bombarded with brilliant images on an hourly basis, one can’t help but feel like any offerings I might be contributing to the internet’s growing library of incredible food shots fall somewhat short of the mark.
Or course, great food photographs aren’t the be all and end all of a good blog – I hope! I like to think the recipes and occasional (read negligible) witty repartee also go some way to making a blog, erm, ‘good’. Personally, I return to blogs that are open and honest, and don’t try to be something they’re not. I’m no professional photographer (heck, I’m not even sure I qualify as an amateur one) so recipes are where I can make up for bad lighting, poor composition and anything else that makes an image just okay. This Chocolate Orange Loaf is what I’ll be chowing down on over the next few days … and f.y.i. the frosting is not optional. Yup, it’s a total, unashamed sugar-fest because hey, it’s Easter and I don’t ‘eat clean’ all the time anyway. Frankly, I think we’re all becoming a wee bit obsessive about every (single, itty-ibtty) morsel that passes our lips, so take this recipe as a defiant stand against the ‘nutritionalistas’ of the world that have left us feeling ashamed for even thinking about a slice of the good stuff – or bad, as the case may be. Besides, I think portion control is much more effective than shunning all these so-called ‘naughty’ foods, which is why you’ll notice this is baked in a pretty small loaf tin and contains about the half the ingredients of a similar recipe. I figure this way I can have my cake and eat it, innit.
Look, I’m as guilty as the next person of using the ‘clean eats’ hash tag when promoting my wares on places like instagram and twitter, so you could say I’m perpetuating this fixation we have with ensuring everything we consume has some nutritional value – heads up, this loaf has none. Whilst I’m all for making healthy choices, I really don’t see the harm in having an all singing, all dancing chocolate loaf now and then… yes, I know there are great alternatives out there, and I partake in those too, but sometimes only cake (this kinda ‘hooray for cake’ cake) will do. If you’re of the same mindset, then read on for the recipe. If not, then there are plenty of raw/gluten-free/sugar-free recipes on the blog too. Either way I wish you all a very HAPPY EASTER – here’s to occasional, but necessary, full-fat, gluten-filled, sugar-laden treats.
Oh, and if you’re wondering where those gorgeous printed napkins are from, head over to the Tori Murphy website to oggle (perchance to buy) more of her incredible designs – I’m officially obsessed!
120g plain flour
30g cocoa powder
1 tsp baking powder
1/2 tsp bicarbonate of soda
45ml olive oil
120ml plant milk (I used homemade hazelnut milk)
1 tsp orange extract
for the frosting
3 tbsp vegan margarine
100g icing sugar
1 heaped tbsp cocoa powder
1 tsp orange extract
Pre-heat the oven to 175 degrees celsius.
Whisk the flour, sugar, cocoa, baking powder and bicarb together in a large bowl.
Mash the banana and whisk together with the oil, plant milk and orange extract until smooth.
Make a well in the centre of the flour mix and pour in the wet ingredients. Gently fold until everything has fully combined.
Transfer to a greased 71/2 inch loaf tin, tap it firmly on your worktop to get rid of any air bubbles. Bake for 30-35minutes.
Whilst the loaf is baking make your frosting by whisking together the margarine, icing sugar, cocoa and extract until smooth. Refrigerate until needed.
Once baked, allow the loaf to cool on a rack before removing it from the tin. Let is cool completely before adoring it with the chocolate frosting … I like to roughly spread it over the top of the cake using a spatula.