Fall is that time of the year when you have an excuse to bake
Recipe by Monique Singer
Previously published in WestmountMag.ca
Love and Spices, a beautifully illustrated English cookbook by Monique Singer, lets you discover unique recipes that celebrate cooking with spices, from appetizers to desserts. It’s a sensory journey through the flavours of the world, celebrating the richness and diversity of spices.
Monique Singer possesses a rare talent for elevating spices. From a very young age, she learned this culinary art alongside her grandmother and sisters, creating delicious, original dishes infused with all her love. Her mastery of spices lets her blend them harmoniously, bringing out their unique aromas and creating symphonies of flavours in each recipe.
From the family table to prestigious receptions she has organized around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.
Enjoy!
Autumn Spice Bundt Cake
Celebrate autumn with this warmly spiced Bundt cake, a comforting treat for crisp afternoons and gatherings around the table.
Preparation: 35 min | Baking time:1 hour | Preheat oven 350°F/175°C | Yields: 12 servings
- 2 1/2 cups / 320 g flour
- 6 eggs
- 3/4 cup / 150 g sugar
- 1 cup / 227 g unsalted butter or margarine, melted
- 1/2 cup / 120 ml vegetable oil
- 1/2 cup / 120 ml rum, optional
- 1/2 cup / 80 g walnuts, roughly chopped
- 1/4 cup / 30 g currants, optional
- 1 1/2 tbsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp allspice
- 1 tsp cardamom
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp ground clove
- 1 tbsp icing sugar for garnish
Put 1/4 cup currants in a bowl with rum or orange juice, let infuse, then set aside.
In a separate bowl, combine the dry ingredients: flour, baking powder, and spices; set aside.
In a separate bowl, beat the eggs and sugar with a hand mixer until pale yellow.
Add the vanilla, melted butter or margarine, and oil, and keep beating.
Slowly add the dry ingredients.
Add the infused currants and combine.
Pour into a 10-inch Bundt cake mould with a removable bottom and bake for about 60 minutes.
Dust with icing sugar and sprinkle with currants.
Images: Anne Fillion
Monique Singer is a cultural creator based in Montreal, usually travelling the world, experiencing other cultures, and sharing what she finds most interesting. At the top of her food passion is her attraction to spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn
