All the boxes have left the building. What a relief. This whole moving to a whole different continent thing is not proving to be fun…but sitting here in a half empty apartment, I’m actually getting psyched and excited about going home to Australia. Can’t wait to see all our friends again.
I’m relishing an unusually warm Spring here in London, soaking in all the sun before we head back to Winter again. Now that, I’m not looking forward to.
Right, Cashew Blondies. I mentioned in my previous post that I showered my colleagues on my last day at work with more baked goods. This is my first time I’ve baked with cashews. I liked it. The cashews gave the cake a nutty, slightly creamy flavour and stood out strong against the bittersweet chocolate bits.
So I leave this with you until I find the opportunity to blog again…wherever I may be. Sweet dreams!
adapted from Chocolate Temptations (Linda Collister)
10 tablespoons unsalted butter
2 cups light brown sugar
1 tsp vanilla extract
3 eggs, beaten
3 cups self-raising flour
a large pinch of salt
1/2 cup chopped cashews (I used non-roasted)
1 cup dark chocolate chips
Preheat oven to 180°C. Line baking tray with foil.
In a heavy pan, melt the butter. Add the sugar, stir well, and remove from the heat. Let cool for a minute, then add the eggs and vanilla, stirring well.
Sift the flour, salt and baking powder over the butter, sugar and egg mixture. Stir only until thoroughly blended, but don’t beat or overmix. Fold in nuts and chocolate.
Pour the batter into the prepared pan.
Bake for 25 minutes until just firm.
Cool for a while in the baking tray, then lift the cake, transferring to a wire rack to cool completely. Remove the foil and cut into squares.