Waking up today I only had one memory in mind. My first trip to France. The very first moment everything about my younger self changed. I was only 6 years old, when my parents took me and my brother to Paris to enjoy the city and have fun in the Disneyland park. Little did I know what this trip and the following ones that came would do to my priorities in life. I know everyone talks about quitting their corporate jobs and start travelling the world. I'm not going to say I encourage this, since I don't believe it's even close to reality. But I will say that one may keep their hard earned money to travel the word and let your mind make all the nice memories you will remember during the old times.
Of course, I can't stop thinking about where to go next. There are so many places I haven't been to, especially outside of Europe and I want to visit them all (if I can). This Christmas, we will enjoy our time with some friends in Copenhagen, the happiest city in the world...or so they say. I can't wait to go there, back to the Scandinavian lands. Back in 2011 I lived in Stockholm for 3 months and I still remember how beautiful the city was and how magnificent the scenery appeared. I believe the same about Copenhagen and I can't wait for the time to come to explore it. Food wise I have some things on my mind I would like to eat and share with you on the blog. So be prepared!
It's about time I shared with you a recipe I made last week. During fall and winter I tend to make a lot of different cake recipes and if there is one that I love is a classic bundt cake. This recipe, apart from delicious, it was also very exciting because I used two cake forms that I got from a special antique shop here in Zurich. Brockenhaus is a secret paradise if you love antique plates or furniture. On my last trip there I found some English porcelain, the two cake forms from porcelain and ceramic, two ceramic coffee cups and much more. These items probably came from someone who passed away or didn't need them anymore and I'm sure they have some great story to tell. Whatever it is, now it's part of my collection of items that I love!
Apples and pumpkins are both in season right now, so making the best of these two ingredients should be your goal until the end of autumn. And who doesn't enjoy a slice of cake with their afternoon coffee or with their Sunday morning brunch? With simple ingredients and keeping up my mojo of using olive oil in my cake batters, this one experiment turned out to be so damn good!
You can serve it without the icing of course, with just a dash of icing sugar or completely plain. That's how delicious it is and moist. But I do urge you to try this simple white chocolate and rum frosting on top. It will take your taste buds completely by surprise.
Apple & Pumpkin Bundt Cake with a White Chocolate & Rum Icing
ingredients
for the cake
1 1/2 cups pumpkin puree
2 cups whole wheat flour
1 cup oats
2 eggs
1/2 cup vegetable oil
3 medium sized apples chopped
1/2 cup raisins
2/3 cup sugar
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon vanilla
for the icing
100gr white chocolate
1/2 cup full fat milk
2 to 3 drops of rum essence
zest of one lemon
How do I make it?
1. Prepare your cake pan, preferably one for bundt cakes, by laying some butter at the bottom. In a bowl, whisk your eggs and olive oil well and then add the pumpkin puree. Whisk again until you have a nice mixture. Pour inside the vanilla, mix one more time and leave aside.
2. Get a bigger bowl or the bowl of your standing mixer and pour inside the flour, sugar, oats, baking powder, baking soda, cinnamon, nutmeg and salt. Stir well all the ingredients and start adding in small doses the liquid mixture. Mix well until everything is smooth. 3. Stop the mixer, if you're using an electric mixer to mix and add inside the apples and raisins. Start stirring with a wooden spatula. Turn your oven to 180C and while you wait, pour the cake batter into the prepared cake form. Bake your cake for 45 to 50 minutes. You will need to check by using a toothpick. If the toothpick inserted into the cake comes out clean, then your cake is ready.
4. Take your cake out of the oven and let it cool off completely. When you want to make the icing, simply put the chocolate and milk in a bowl and use a microwave to heat up the chocolate. You will get a sort of watery mixture, but don't be scared, we don't want a very thick icing. Add inside the drops of rum and lemon zest and mix well. While the icing is still hot, pour it on top of the cake.
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