Dear readers, I just can’t believe it- today, Ritual Cuisine is celebrating it’s first birthday!
I think, I am very proud. And most of all- I am very thankful! Thankful to all my readers, who support me and my work! That is why I decided to give a present to you: Sun for your belly. Sun for your raining days. Sun for a long autumn. Sun when you feel cold. Sun when you feel tired. Sun when you feel hungry. Sun when you feel lonely. Sun when you read. Sun when you wake up. Sun when you watch a movie. Sun for your friends. Sun for your child. Sun for every time you miss it.
And birthday a poem to Ritual Cuisine:
It’s your birthday today,
Time to bake you a cake,
With all the joy you bring,
For all the love you make.
Your cake’s deliciously sweet,
Each piece good to the last bite,
Like dear, wonderful you,
Every ingredient is just right.
There is no birthday without a birthday cake!
Pumpkin Cake/ Bread
1 medium sized Hokaido pumpkin
1 cup spelt flour
1/2 cup white flour (or buckwheat flour)
1 cup honey (or maple syrup)
1 Tsp baking powder
1 tsp baking soda
1 tsp fine salt
1 tsp apple cider vinegar
1 tsp ground ginger
1 tsp cinnamon powder
1 tsp cardamom powder
1/2 cup sunflower oil
Zest of 1 orange
2 eggs (vegans replace the eggs with a mixture of 1 banana, 2 Tsp water and 2 Tsp chia seeds)
3 Tsp water
1/2 cup chopped walnuts (optional)
1. Preheat the oven to 200 C. First prepare a pumpkin purée. To make pumpkin purée, cut a pumpkin in half horizontally. Scrape out the seeds and stringy stuff. Place the pumpkin halves cut side down on a baking paper lined baking sheet. Bake at 220 C until soft, about 45 minutes. Cool, scoop out the flesh.
2. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, ginger, cinnamon and cardamom.
3. In a separate, larger bowl mix together the pumpkin purée, sunflower oil, beaten eggs (vegans add their banana mixture), 3 Tsp of water, orange zest, honey (or maple syrup) and apple cider vinegar. Add the dry ingredients to the wet ingredients and stir until just combined and there is no more dry flour in the batter. Do not overmix! If adding chopped walnuts, stir them in.
4. With sunflower oil oil the insides of an ca. 23 x 12 cm loaf pan. Pour the batter into the loaf pan and smooth the top. Put in the oven and bake on 180 C for around 60 minutes (depending on your oven) or until a knife poked in the center of the loaf comes out more or less clean.
5. Remove from oven and let cool in the pan for few minutes. Then run a knife knife around the edges of the pumpkin cake to gently separate it from the pan. Invert it to loosen it from the pan and put the loaf on a rack to cool completely.
*Dear, wonderfull you”, written by Message Guy