Sometimes I just want to eat the food. I’m mean… cooking something uninterrupted by thoughts of photographing it while jotting down notes and scribbling recipe instructions. Where the process of cooking is left alone and the passion for cooking left to be just that. Unadulterated bliss, and perhaps cooking the way it should be.
Although I must admit, 95% of the time I love doing all of the above; writing down new recipes and ideas as illegibly as possible, photographing the results and sharing what I love to do when busy life allows it.
However I must also admit that I’m a bit of a lazy photographer, which directly conflicts with my dreams of one day becoming the next David Loftus. I guess I’ve just had to find a happy medium for wanting to share yet be left to relish the moment. Sure, the result is I get major food envy when I see all the beautiful produce shots and ingredient set-ups out there, but at the same time I really enjoy spending that time eating the remnants of cake batter right out of the bowl off of my spatula.
I definitely ate that slice about 0.5 seconds after taking this photo. I also got frosting all over my camera.
Blueberry Walnut Bread
Makes 1 loaf
For the loaf cake:
120g unsalted butter, room temperature
30ml single cream
1 teaspoon vanilla bean extract
150g caster sugar
2 large eggs
150g all-purpose flour
1 teaspoon baking powder
Pinch of salt
100g walnut halves, roughly chopped
125g blueberries, and extra for garnish
Lemon zest to garnish
For the buttercream frosting:
200g icing sugar, sifted
125g unsalted butter, room temperature
Preheat oven to 180°c (160°c fan) and line a loaf tin with parchment paper.
Beat together the butter, cream, vanilla and sugar then whisk in the eggs one at a time. Beat in the flour, baking powder and salt until combined – the batter will be fairly thick. Fold in the walnuts and blueberries and pour into the prepared loaf tin. Bake for around 1 hour or until a cocktail stick comes out clean. Remove from the loaf tin after 10 minutes and leave to cool on a wire rack.
To make the buttercream beat the butter for a couple of minutes then sift in half of the icing sugar and mix in, followed by the rest of the icing sugar until fully combined and you’re left with a smooth buttercream.
Once the bread is cooled spread a thick layer of the buttercream over the top, dot with blueberries and zest over some lemon.