Spiced Pumpkin Bundt Cake


300g plain Flour

100g Almond flakes

180g Cane sugar

220ml Sunflower oil

3 Eggs

250g Pumpkin puree

1 tsp Bicarbonate of soda

2 tsp Pumpkin spice

200g Marzipan


  1. Preheat the oven to 180C (fan forced)
  2. Sift together the flour, bicarbonate of soda and spices.
  3. In a separate bowl beat together the sugar, oil, and eggs.
  4. Add the pumpkin puree to the mixture, and mix well.
  5. Add the flour and spices and fold to combine until smooth.
  6. Using your hands, roll the marzipan into a ca 20-22-cm long piece
  7. Pour half of the batter into a ca. 2-liter bundt tin.
  8. Place the marzipan along the center in the batter, then top it with remaining batter
  9. Bake for 50-60 minutes, or until the skewer comes out clean.
  10. Leave cake to cool in tin for 15-20 minutes
  11. Turn out the cake on to the wire rack and leave to cool completely

Pistachio Flan

I don’t even find the words to describe how wonderful this pistachio flan is. The best example that a dessert doesn’t have to be a three layer cake to amaze your guests. I suggest you drop everything and go to the nearest store to buy pistachios to make this flan! The delicious pistachio flavor brings the flan to a whole new level!

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Blood Orange Creme Brûlée

Ingredients: 300 ml fresh blood orange juice 5 egg yolks 1 tsp vanilla extract 1/2 tsp ground ginger 1 Tbsp Grand Marnier 2,5 Tbsp granulated sugar plus extra for the caramel layer 2 tsp corn starch Method: Over a water bath,  whisk the egg...

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