Tag Archives: Cake

Pumpkin cake

A few days ago, we baked a nice pumpkin in the oven and one of the sides disappeared on that same day. But we managed to keep the other side to be used in a cake. Oh, this cake was so amazing… Imagine how good it was that my family congratulated me for such a good cake. An important point to mention is that they are rather strict with the absence of eggs, milk, butter or other products in cakes. Right now I believe that is because they know that something is missing when it is cooked by me, not because they actually notice it.

 

The recipe that I followed can be found over at the Fat free vegan blog. Due to the limited products that I had on hand, I modified the recipe in almost every step. I added a cookie crust to the bottom and simply mixed the pumpkin puree with some veggie milk and regular flour. I added some cinnamon and baking powder and I think that was all. No worries if you don’t have all the different flours, it will simply work if you give it more time in the oven.

De wankele tafel

The other day, I had to celebrate some good news with people, I found some explanation for my work and as I was so excited that we went for dinner to De wankele tafel (in English: the wobbly table). This place is small, cozy and humidly warm. They have around eight tables, a counter and a small kitchen. In my view, the place is run by a Dutch couple, but I am not sure about this fact. He was cooking amazing dishes in the kitchen and she was serving them with sympathy and delicacy. The menu is simple but rich. I ordered the soup of the day which consisted of parsnip with a touch of mustard, great combination of flavours. As main dish I ordered the plate with sate temphe, curried lentils with rice and a baked banana. The portion is was big so if you are not so hungry, it can perfectly be shared by two. And later, I ordered a haverklap (the name is derived from the Dutch expression: om de haverklap)  which is a slice of oat cake as dessert. Ouhh that was really good, it had a crunchy crust, nice applesauce taste and a big hint of cinnamon.

 

Lemon – Orange cake

I just came back from a short trip to my family but still I had time to bake a nice vegan cake for them. Always when I go home, it is lovely to find the kitchen full of vegetables and fruits from the land of my dad and they contain almost zero chemical products! One problem is that you have to eat a lot of these vegetables when it is their season, however you can always try a lot of different recipes. Winter season is the season of the oranges, mandarins, endives, artichokes (coming soon a post on artichokes), pomegranates, kakis and a lot more winter vegetables and fruits. This cake is a mix of flavors from this season.

So looking around the kitchen, I could only see oranges and more oranges, so why not making a cake out of orange juice and its skin. On the top, you can see a cream made of cinnamon, cloves and orange skin.

Ingredients:

  • Lemon-Orange cake

- 1 cup flour

- grated skin of 2 oranges

- juice of the same oranges

- grated skin of 1 lemon

- 3/4 cup sugar

- 1/2 no-dairy milk

- 2 tbsp baking powder

- 2 tbsp cinnamon

  • Cinnamon-cloves-orange cream

- 1/2 no-dairy butter

- 1 tbsp cloves powder

- 2 tbsp cinnamon

- 1/4 cup grated orange skin

- 1/4 cup mashed cashew nuts

- 1/2 cup confectioner’s sugar

Procedure:

  • Lemon-Orange cake

Pre-heat the oven at 180ºC. Mix all the ingredients except the baking powder in a large bowl. Whisk well and then add the baking powder. Pour it in a cake shape (if the shape needs it, apply oil before) and bake it for around 30min. Leave it until it has cooled down before pouring the cream.

  • Cinnamon-cloves-orange cream

In a small sauce pan, heat the butter then add all the sugar, cashew, cinnamon and cloves. Whisk it harder and harder until all the ingredients are well mixed. Then leave it in the fridge for around 20 min. It will become a hard paste in case you heated the butter too much. Later before pouring it in the cake, make sure that the cream is smooth and soft by whisking it more and more. The longer you do it, the better the texture of the cream will be.