Beetroot cake (vegan) Bietjes cake

Nederlandse vertaling onderaan.

A beetroot cake, designed to fit a vegan diet without having to compromise on taste or structure.



Uncooked beets: 150gr
Oil (neutral tasting): ¾ cup
Flaxseeds: 3tbsp
Date syrup: 1cup
Lemon zest and juice: ½ lemon
Baking powder: 10gram
Baking soda: ½ tsp
Flour (1/2 whole wheat, half cake flour) : 1 ¾ cup
Almond milk: ½ cup

Mix the flaxseeds with 9tbsp of water, let it soak for 10 minutes. Add 1/2cup of almond milk and puree it into a glue like consistency.
Preheat the oven to 160C.
Grease and dust a spring form.
Grate the beetroot.
Mix the flaxseeds with the oil, syrup, beetroot and lemon.
Mix the baking powder and soda with the flour, then add this to the liquid mixture.
Stir just long enough to combine, don’t over mix.
Pour the cake mixture in the spring form and bake for 1 hour in the oven.
Test with a skewer if the cake is ready, if there are still crumbs on the skewer when you take it out, give it some more time.

Almonds: 3/4 cup
Almond milk
Rose water

Put the almonds in a tight bowl and cover with almond milk.

If you soak it for an hour you’ll have a more crumbly texture. Soak it longer and it will become creamier.

Puree the almonds and flavor with rose water and honey to taste.

My mother in law found this recipe in an Israeli newspaper. We exchanged the sugar for date syrup and came up with our own topping.


Een veganistische cake waarbij je niet in hoeft te leveren op smaak en textuur.

Ongekookte bietjes: 150gr

Olie (neutral van smaak): ¾ cup

Lijnzaad: 3 el

Dadelsiroop: 1cup

Citoen rasp en sap: ½ citroen

Bakpoeder: 10gram

Baksoda: ½ tlp

Bloem (half meergranenmeel , half patentbloem) : 1 ¾ cup

Amandelmelk: ½ cup

Mix de lijnzaad met 9 eetlepels water. Laat het 10 minuten weken en pureer het dan met de amandelmelk tot een lijmachtig geheel.

Verwarm de oven voor op 160C.

Vet een springvorm in.

Rasp de bietjes.

Mix het lijnzaad mengsel met de olie, siroop, bietjes en de citroen.

Mix de bakpoeder en baksoda met het meel en de bloem en mix dit alles door het vloeibare mengsel.

Mix net lang genoeg tot het samenkomt.

Stort het cakemengsel in de springvorm en bak ongeveer een uur in de oven. Als er na een uur nog kruimels aan je prikker zitten, geef hem dan nog wat extra tijd.


Amandelen: 1 cup




Week de amandelen in de amandelmelk. Als je ze na een uur pureert krijg je een iets korrelig resultaat, als je ze langer laat weken dan wordt het mengsel zachter.

Zoet met honing en rozenwater naar smaak.

Mijn schoonmoeder vond dit recept in een Israelische krant. We hebben de suiker vervangen door dadelsiroop en onze eigen topping bedacht.


Fruit of the gods upside down cake

I can’t get enough of persimmons, I lovelovelove them. It’s the perfect fruit and I start the day by mixing it into my muesli, actually it is more persimmons than muesli. Lately I discovered other ways to use them as well, like in cakes.

Fruit of the gods upside down cake
1 persimmon (kaki fruit)
1 cup of sifted cake flour
¼ cup light brown caster sugar
½ cup cane sugar
1 envelop vanilla sugar
Pinch of salt
1 teaspoon baking powder
3 eggs
40 gram Butter
1 start anise
1 clove
Lemon zest and juice
1 teaspoon grounded cinnamon

Preheat the oven to 180C.
Put the butter in a baking tin with the star anise and the clove. Put it in the oven until the butter is melted; swirl the star anise and clove through the butter so it can take the flavors. Take the clove out and leave the star in the middle.
Cut the persimmons in slices, not to thin.
Sprinkle the caster sugar evenly over the bottom of the tin and put the slices of persimmons on top in a nice pattern. I made a sun around the star anise and used the left over’s to make a circle at the edge.
Split the eggs, combine the egg yolk, cane sugar, lemon zest and 4 tablespoons of lemon juice and mix together vigorously.
Sift the flour, baking powder and salt together.
Beat the egg white cloudy with a pinch of salt until you can keep the bowl upside down and not get it on your head.
Mix the egg yolk with the flour until everything is combined. Add ¼ of the egg white and mix together so the batter will become a bit thinner, now add the remaining egg white in 3 times and fold it into the batter.

When everything is combined; pour the mixture over the fruit and put in the oven.
Bake for about 25-30  minutes, when a wooden pick comes out clean, it’s done. Serve upside down.

Lime Chocolate Dice


lime chocolate dices

Lime and Chocolate Dices

60 gram flour

¼ teaspoon baking powder

¼ teaspoon bicarbonate of soda

1 tablespoon honey

30 ml sun flower oil

1 egg

30 ml Greek yoghurt

40 gram light brown caster sugar

Pinch of salt

Lime zest of one lime

Lime juice of one lime

30 gram finely grated pure chocolate

30 gram coarsely chopped chocolate

Preheat the oven to 170C/ 340F. Grease a cake tin.cake

Mix the flour, baking powder, baking soda, salt lime zest and chocolate in a bowl.

In another bowl mix the honey, oil, egg, yogurt, lime juice, sugar until it comes nicely together. Add the liquid to the flour and combine into a smooth mixture. Pour this mixture in the cake tin and bake for 20 to 25 minutes, check if the cake is done, when a skewer comes out clean it’s ready.

Take the cake out of the oven; let it stand for 5 minutes then take it out of the tin and let it cool down on a rack. When cooled down, sift some icing sugar on top and cut in dices.

Brussel Sprouts Cake (Spruitjes Cake)


Brussel Sprout CakeBrussel Sprout Cake

1 cup all purpose flour

¼ teaspoon bicarbonate of soda

½ teaspoon baking powder

50 ml olive oil

50 ml heavy cream

50 ml whole milk

Generously pepper and salt

60 gram shredded Old Amsterdam cheese (if you can’t find this, another aged yellow cheese)

2 eggs

400 gram Brussel Sprouts

1 big shallot

2 garlic cloves

1 handful cashew nuts

Preheat the oven to 180C / 360F.

Clean the Brussel Sprouts by cutting the ends and remove the dirty outside leaves. Wash and cut them in two or four when they are big. Try to find the small ones because with these the leaves are packed very tightly together, and Brussel Sproutsthey will stay together when you cut them, the big ones will fall apart. Heat some oil in the pan and bake the sprouts on a medium fire. Cut the garlic and shallot small and toss them together with the Sprouts. Bake until the Sprouts are tender.

Combine the flower, baking soda, baking powder, Old Amsterdam, pepper and salt. Mix in another cup the eggs, oil, cream and the milk. Add the liquid to the flour and stir until you have a smooth mixture. Add a handful of cashew nuts and the Brussel Sprouts with the garlic and onion.

Pour the mixture in a well greased cake tin, sprinkle some old Amsterdam on top and bake for about 30 minutes in the oven.

Focaccia, salad and fig cakes


Focaccia with rosemary

½ package (3.5 gram) dried yeast

100 ml water

1 teaspoon dried and chopped rosemary

½ teaspoon salt

1 ½ teaspoon sugar

2 tablespoons olive oil plus extra for drizzling

½ cup flour

½ cup 00 flour ( fine Italian flour like you use for pasta dough)

Start with putting the yeast and sugar in 100 ml luke warm water, set it aside until the yeast tries to crawl out of your cup, about 5 to 10 minutes. In a wide bowl mix the flour, salt and rosemary. Make a well in the middle and enter two tablespoons of olive oil. Add the yeast mixture in the well too and start stirring carefully with a wooden spoon, constantly nibbling some flour from the sides of the well with your spoon. When you can’t handle it with the spoon any more, change to working with your hands. Knead in all your energy, aggression and love; knead, push and flip it over until the dough is soft, elastic and still a little bit sticky about 5 to 10 minutes. If it is so sticky you can’t get it from your hands, add some flour, is it to dry, add some water. Note that it is always easier to add some extra flour than extra water. Now cover the dough in some olive oil, put it back into the bowl and cover the bowl with a damp cloth. Try to find a nice and warm spot in the house to let it rise for about one hour or until doubled in size. Take the dough out of the bowl and punch the air out of it; fold it a couple of times but make sure the seams will be at the bottom of your bread, this shouldn’t take more than 2 or 3 minutes. You can make it in any shape you like, just make sure it’s not too high, say about two centimeters. Brush a baking tray with oil and put the bread on it. Cover it with the damp cloth and let it rise again until doubled in size. In this second rise you can go back to it twice to push the dough down a bit with the tips of your fingers. This will give it the holes which also add to the focaccia look. This rise is very important; the air that forms in this rise will stay in the bread and make the bread soft. Preheat the oven to 220C. Drizzle some olive oil on the bread; it will find its way into the holes. Now put the bread in the oven, be very gentle, and don’t slam the oven door on it. After 5 minutes turn the heat to 190C and bake until golden brown, for about 15 minutes. When you take it out of the oven, wait a little until you take it from the tray, it can stick, but will be easily removed when cooled down a bit. Let it cool down further on a rack.

Fresh Fig and Goat Cheese Salad

Fresh Fig salad

200 gram spinach

2 or 3 tablespoons balsamico

4 tablespoons red wine

Soft goat cheese

1 cardamom pod

1 teaspoon date syrup

5 fresh figs

1 small hand of sun flower seeds

Black pepper

Take a wide pan and put the balsamico in it. Add a splash of red wine (about 4 tablespoons), a cardamom pod, the date syrup and some fresh grinded black pepper. Let it bubble and reduce just a little. Cut the figs in 4 or 6 parts depending on the size. Put them cut side down in the pan and let the fluids reduce some more.   It will caramelize a bit due to the syrup but don’t make it to thick; it will serve as your salad dressing as well. Wash, dry and cut the spinach, add the figs, crumble some goat cheese, sprinkle the sunflower seeds and voila!

my most critical eater

my most critical eater

If you have some dates and figs left, try this date and fig cake.

Fig and date cake

3 figs

5 dates

3 eggs

½ cup flour

½ cup almond powder

½ cup cane sugar

3 tablespoons brown caster sugar

Tablespoon butter

½ teaspoon salt

Zest of one lemon

Squeeze of lemon juice

1 teaspoon baking powder

½ teaspoon bicarbonate of soda

5 tablespoons milk

Fig and date Cake

Preheat the oven to 180C.

Cut the figs and the dates in half. Mix the flour, the almond powder, bicarbonate of soda, baking powder and lemon zest in a bowl.

Separate the egg yolks from the white. Mix the egg yolks with the sugar until the mixture becomes creamy and light. Mix this with the flour, milk, lemon juice until smooth. Put the butter in the cake tin and put it in the oven. When the butter is melted, take it out of the oven and evenly sprinkle the brown caster sugar in the tin, add the figs, cut side down in the tin and the dates cut side up. Put back in the oven for 5 minutes.

Mix the egg whites with the salt until foamy; carefully fold the egg whites in the flour mixture. Try to handle it as little as possible so the mixture stays light. Take the tin out of the oven and pour the mixture on top. Put it back in the oven for about 30 minutes or until a toothpick comes out clean. When ready let it stand in the tin for 5 minutes, now turn up side down on a rack to let it cool further.

fig and date cake

When Orange met Chocolate

The hardest part of making this cake is waiting until it cooled down. Of course we did not manage to do so and warm it is also delicious; but it is best when the chocolate is completely hard. Using the entire orange including the peel gives the tart an incredible rich orange flavor and I like to think that it also keeps some vitamins, or am I just kidding myself?



2 oranges

500 gram/ 1 pound Greek yogurt

5 eggs

100g/ 3.5 ounces whipping cream

150 gram/ 5 ounces caster sugar

2 teaspoons vanilla sugar

1 teaspoon orange blossom

200 gram/ 7 ounces flour

1 teaspoon baking powder

½ teaspoon bicarbonate of soda

½ tablespoon butter

before the chocolate

this is how it looks like

before the chocolate

  • Boil the oranges in water with a teaspoon of orange blossom for 1 hour.  Preheat the oven to 160 C/ 320F. Take a round cake form about 24 cm/10 inch diameter; grease it with butter and dust it with flour.
  • Puree the whole oranges, peel and all, in a kitchen machine with the whipping cream until almost smooth.
  • Separate the eggs and mix the egg yolks, sugar and vanilla sugar until light and creamy; now add the orange puree and the Greek yogurt and mix well. Bit by bit sift the flour with baking powder and bicarbonate of soda over the mixture and mix until all is incorporated in the mixture.
  • Beat the egg whites until cloudy (you have to be able to turn the bowl upside down without the egg white gliding out). Carefully fold the egg whites into the mixture.
  • Pour the mixture in the form and bake for about one hour or until a toothpick comes out clean.
  • When the tart is cooling down, melt 200 grams of pure chocolate ‘ au bain-marie’ with half a spoon of butter and poor it over the tart. Let the chocolate cool down in the fridge.