This week we’re baking! Because you know, there’s nothing better than a freshly baked cake to accompany your favourite cup of tea or coffee. Especially if the cake in question is made with interesting ingredients! Remember last year’s apple cake? Or the petimezopita? This time we are using pumpkin. You might have guessed it by now that this orange vegetable is our favourite one for this time of the year. You know, this pumpkin soup or the that butternut squash soup  and how about a tart or a risotto?

There is something really unique about this pumpkin cake. It is both comforting and very exciting at the same time. The pumpkin makes it very moist inside, and the plump raisins add extra toffee-like sweetness. This recipe also lays somewhere between autumn and winter. It has the autumn-y pumpkin and the fragrant spices we often associate with winter.

You will need:
700g pumpkin
120ml olive oil
120ml water
70g raisins
150g flour
100g of brown sugar
5g baking soda
10g baking powder
2tsp cinnamon
6 cloves
½ nutmeg grated
2 generous pinches of salt
5 pinches of grated cardamom

Preheat your oven at 180C.

Peel the pumpkin and remove its seeds. Chop in small pieces. Place your pumpkin pieces in a small pot over medium low heat, until soft. Mash up with a fork. Alternatively, you can cut the pumpkin in half, bake in the oven, and then scoop out its flesh. If you have some lumps remaining in your pumpkin mash it’s fine. Let it cool.

In a bowl mix the flour, sugar, baking soda, baking powder, salt and spices. In another bowl mix the water with the olive oil, raisins and the pumpkin puree.

Using a wooden spoon stir together the wet and dry ingredients. Be careful not to over mix them. Taste the batter. Are you a fan of cinnamon? Add more. Do you feel you want more cardamom? Go right ahead.

Pour into a baking tray and bake in the oven for 30-40min, until cake is cooked through, yet moist inside.

Now, put the kettle on and get that lovely teapot out of the cupboard.


On Halloween we like to dress up, change ourselves. On All Hallows’ Eve, we become different people. Even just for one night. It’s fun and often, cathartic. But what about food? We all have recipes that we trust. Familiar flavours. And very often we stick to them religiously. For us, Halloween is the time of the year when we experiment. We take comfort foods of our past and turn them into something new. With the easiest way possible. Change one ingredient. Think about it. You don’t have to reinvent the wheel, just think outside the box. Get inspired by the ingredients themselves.

Our inspiration for this year is our limited edition apple oil. Its complex flavour will change completely a comforting squash soup. Olives, apples, walnuts, cinnamon, honey, lemon and sage are all crushed together to create it. It is not your ordinary infused oil.

Follow our recipe for the warm squash soup:

For a large pot of soup (feeds 5 or 7 really hungry people)

1.5kg pumpkin (or squash)
1/2 cup extra virgin olive oil
1 small white onion
1 small red onion
1 piece of ginger, the size of your two thumbs together
1 red chilli
1-2 tsp of mixed spices (we used coriander, cumin, turmeric, caraway)
Salt to taste
1-1.5l vegetable stock

Cut the squash in wedges or in half and roast it in the oven, at 200C, drizzled with olive oil and a bit of salt, until the flesh is tender, around 40 minutes. Scoop out all the flesh (You can skip this last step if you want).

Peel and roughly chop the onions, ginger, chilli. In a large pot pour some olive oil and gently fry them. Add the spices and stir. Add the squash and stir again so that everything comes together. Pour 1lt of stock and bring to a boil. Then lower the heat and let the soup simmer, so that the aromas blend and the squash is completely soft, around 30-45 minutes. Transfer the soup to a blender, and blend until smooth. Return to pot and if needed add more stock, salt, spices.

And now for the metamorphosis.
Serve the soup with Greek yogurt and drizzle our limited edition apple oil. The soup is spicy and sweet, warm and comforting. The yogurt adds the much needed tanginess and freshness. And the apple oil, oh with its sweet aromas of the semi-ripe Koroneiki olives, apples, honey and cinnamon and the nuttiness from the walnuts and sage. You’re in for a treat!