Spiced pumpkin bundt cake

- 250g all purpose flour, a little bit more for the cake tin
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon freshly grated nutmeg
- ½ teaspoon ground cloves
- 110g butter at room temperature, a little bit more for the cake tin
- 2 eggs
- 250g brown sugar
- 115ml buttermilk
- 170g canned pumpkin puree

For this cake I used the Nordicware jubilee bundt tin

1. Pre-heat the oven to 175°C.

2. Butter and flour the cake tin, keep aside.

3. Whisk all the dry ingredients together, keep aside.

4. Beat the butter and the brown sugar with an electric mixer until pale and fluffy.

5. Add the eggs, one by one, and beat until completely incorporated.

6. Add the flour mix into the wet mix in 3 additions, alternating with the buttermilk.

7. Add the pumpkin puree and mix until everything is incorporated.

8. Pour the batter into the cake tin.

9. Bake for around 30 minutes or until a wooden skewer comes out clean.

10. Let it cool on a rack for 30 minutes inside the tin and then turn the cake onto the rack to cool completely.

Bon appétit!

This recipe is inspired by Martha Stewart


Kale and citrus salad

Ingredients for 2 people:
- 200g kale (I used two different types)
- 200g clean chopped citrus*
- 70g pomegranate seeds
- 50g Parmesan shaves
- 2 small shallots
- 4 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- Pinch of salt

*I used 1 orange, 1 blood orange, and ½ a grapefruit, but feel free to adapt to your own taste

1. Prepare the vinaigrette by mixing all the ingredients, keep aside.

2. Wash the kale thoroughly and using a knife, remove the leaves from the stem and cut into small pieces.

3. Place the kale in a bowl, pour the vinaigrette and massage the kale with your hands (to soften the kale).  Place in the fridge for at least 2 hours.

4. In the meantime, prepare the citrus and the pomegranate.

5. Place the kale in the dishes, top with the citrus, pomegranate and Parmesan.

Bon appétit!


Blood orange granita

Ingredients for 4-6 people:
- 500ml blood orange juice (around 7-9 blood oranges)
- 80ml maple syrup
- 1 star anise, crushed to powder*

*If there are no kids around, you can substitute the star anise for 3 tablespoons of anise liqueur (this is my favourite one)

1. Mix the juice, syrup and anise in a big bowl.

2. Pour the mix into a shallow tin and freeze overnight (at least 8 hours).

3. Rake the mix using a fork and serve.

Bon appétit!