So this week, we venture to Ireland, which has, or at least its border has, been rather the topic of debate throughout all this Brexit chat. There have been some occurrences in the ongoing struggle towards Brexit of late, and so I thought I’d spend a little time this week talking about what is occurring. To be honest, I prefer writing about the cake most of the time, but sometimes you have to acknowledge what brought you here, so Brexit. Here we go.
It’s looking increasingly like a ‘no deal’ situation, particularly now that Theresa May is threatening it will be that if the right wing of her party don’t accept her plan. There are all sorts of huge downsides to crashing out of the EU, that are becoming swiftly more apparent the more spooked people get about it being a genuine possibility. Things like large companies slowing down production and cutting jobs, or having to sort out what to do about the 30% of our food that is imported from the EU. Then there’s the potential recession, and the need to stockpile medicines so we don’t run out. I felt pretty depressed about Brexit six months ago, but now it’s becoming hard to watch. I can’t quite believe that anyone who voted leave really wanted this level of clusterf**k. And yet, here we are. I’m going to go and eat some cake to make myself feel better.
Speaking of cake, this is an oatmeal cake, which I was expecting to be dry, but was moist and delicious. It was pretty easy to make, although I didn’t exactly follow the recipe – you’re supposed to put the icing on straight after the cake comes out of the oven, whereas I waited until the next day. Don’t do that. I think it’s the reason my icing went all crumbly and didn’t stick to the cake properly (I took some strategic photos to attempt to mask this).
1 1/4 cup boiling water
110g unsalted butter (softened)
200g brown sugar
1 tsp vanilla extract
225g plain flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
85g unsalted butter (softened to room temperature)
130g brown sugar
95g chopped walnuts
1 cup desiccated coconut
1 tsp vanilla extract
2 tbsp cream (optional)
- Preheat the oven to 180C. Grease and flour a 9 x 13 baking pan. In a small bowl, combine the oatmeal with the boiling water and let it sit for 20 minutes.
- In a medium bowl, cream the butter, brown sugar and white sugar together, then mix in the eggs and vanilla. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg and salt together till well blended.
- Add the egg/sugar mixture to the oatmeal mixture and stir until combined. Add the flour mixture and stir till combined.
- Pour into baking pan and bake about 30 mins until golden brown and a toothpick comes out clean.
- In a medium bowl, cream the butter and brown sugar. Add the walnuts, coconut and vanilla. If you need to thin icing a bit, add the cream 1 tablespoon at a time.
- Immediately after you remove the cake from the oven, turn on the grill. Spread the icing on the hot cake and pop it under the grill until it’s a bit brown and the coconut is toasted. If possible, serve warm.