Shortlisted!

This calls for cake.

Some weeks ago a friend of mine drew my attention to the Taste Master job and said “this has your name all over it”. The widely advertised ‘Best Jobs in the World’ promotion by Tourism Australia was certainly creating some buzz.

When I finally got around to putting my always opining, often unhelpful, rational mind to one side, my heart had a chance to be heard; and, to agree with my friend. And so, I submitted an entry.

Late last night, just before my head hit the pillow, I checked my iPhone for new email messages. To receive the ‘ping’ of e-communication highlighting that 600,000 applicants had submitted entries for the World’s Best Job and that I had made the top 25 shortlist was surreal to say the least. It still is… my heart is peering smugly up at my disbelieving head. It is however, true. I’m on the shortlist. Woop!

Oh, yes. Cake. I wouldn’t leave you without something scrumptious to eat… let there be cake!

Carrot Cake

Ingredients

250g soft brown sugar
120ml vegetable oil
250g ground almonds
250g grated carrots
3 eggs

Method

1. Preheat oven to 180C and line a 20cm cake tin with baking paper.

2. Mix together the sugar and oil, then add the eggs one at a time, mixing to combine. Stir in the almond flour and the carrots.

3. Pour the mixture into the cake tin and bake for 50mins to 1hour until the top has turned golden brown and is firm to touch.

 And let’s not pretend I didn’t eat it straight from the oven tray. I totally did.