Welcome

Thursday, September 26, 2019

Pumpkin Bread




Pump(kin) it up!

Yup! Fall is here, and hereby all its beautiful flavours! I wanted to make something with pumpkin, because I love this vegetable so much. No later than yesterday I made a poll on Instagram where you asked for a pumpkin cake. Now you will have to bake loads of them, because of the outcome I did not cook my pumpkin Alfredo recipe today. But that's part of the social media game right? Of course I have my blog calendar with different posts planned weeks ahead, but every now and then I want to listen to you, my readers and followers, and meet your wishes.

The first pumpkin bread I had was at my pumpkin feast two years ago. This was a real fun night. We met with some friends and everyone had to bring something with pumpkin. From finger food to dessert, everything contained pumpkin. It was magic! We're still looking for a new theme this year, but the recipes from two years ago will not be forgotten so quickly



For one cake you need:
240g butter
240g flour
240g brown sugar
400g pumpkin purée 
2 eggs
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1tsp nutmeg
1 tsp 
ground cloves

For the frosting you need:
120g butter
100g icing sugar
150g cream cheese
optional: 1 tsp cardamom 
20g candied pumpkin seeds



Preheat the oven to 180° (top and bottom heat)

Melt the butter in a saucepan until slightly brown. In a large bowl whisk together the flour, the spices and baking powder. In another bowl mix the sugar, melted butter and pumpkin purée until well combined. Throw in the eggs one by one while constantly stirring. Add the dry ingredients to the pumpkin-butter mixture and stir until you get an even dough. 

Pour the batter in a buttered loaf tin and bake for one hour. Check on the cake with a skewer; when it comes out clean, the cake is ready. Cut the butter into little cubes, then whisk together with the cream cheese. Once you get an even mixture, slowly add the icing sugar and stir until any lumps have disappeared. If you like cardamom, add it to the mixture and stir again. Put the icing into the fridge to set a little before decorating the cake.

Once the cake is done, let cool. Afterwards spread the frosting on the cake and decorate with the candied pumpkin seeds.

Enjoy!!!

Sunday, September 1, 2019

Mirabelle Almond Cake



Stone fruit season is slowly transitioning from sweet and juicy peaches or nectarines to the joy of mirabelle and damson plums. This is one of my one shot recipes, where I just had the idea of combining mirabelle plums and almonds, and it turned exactly out how I had imagined it. The slightly acid yet sweet mirabelles perfectly match with the almonds. It's definitely not the last time I made this cake. 

Mirabelles are local fruits and I was especially looking forward to their arrival this year. It's very funny because for a very very long time I did not eat any these lovely little fruits. Somehow I just dismissed them from my pre-autumn fruit list. Last year, one of my friends gave me a jar of very delicious mirabelle jam that she made with the fruit from her garden. So that was the time I decided there should be more recipes with mirabelles on my blog. So be ready for more to come! 


For one cake you need:
200g ground almonds
100g flour
1,5 ts baking powder
160g butter
160g sugar
2 eggs
280-300g mirabelles


Preheat the oven to 180°

In one bowl whisk together the butter and sugar until well combined and fluffy. Add the eggs one by one until you get an even mixture. In another bowl mix all the dry ingredients then add them to the batter. Mix again until you get a smooth batter.

Pit the mirabelle, cut them in half. Pour the batter into a buttered cake tin, then place the plums on top. Bake for 40 minutes, cover the cake with baking paper if necessary and bake for another 10 to 15 minutes. 

Enjoy!!!


 photo s_04.jpg  photo s_05.jpg  photo s_06.jpg