Say cheeeese…cake…

Here is a simple cheese cake for autumn season. Of course there is pumpkin inside! 🙂


Cheese cake with pumpkin filling and macadamia brittle

preparation time:

ca. 30 minutes + ca. 55 minutes in the oven



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for the base:

4-5 oat cookies (you’ll find the recipe here, you’ll need about half the amount of ingredients listed for the base of the cake)
1/4 cup coconut oil (liquid)

for the filling:

80g low-fat curd/quark
400ml milk
1 sachet blancmange powder (vanilla)
1-1 1/2 cups sugar
1 tbsp. corn starch
content of 1 vanilla bean
3 eggs
2 cups pumpkin filling (here is the recipe (prepare the pumpkin filling WITHOUT garlic, salt, pepper and basil, of course!!! ;)))
2 tsp. cinnamon
2 tsp. cardamom

for the topping:

ca. 50g chopped macadamia nuts
2-3 tbsp. maple syrup




Crumble the cookies into a bowl and mix with coconut oil. Spread the mix on the base of a springform baking tin, fold the mix on the edges up, so the filling stays inside. Bake for about 10 minutes at 200°C.

Heat up the milk and stir in the blancmange powder, let it come to the boil, stir again and remove from stove.

Beat curd, sugar, the prepared pudding, corn starch, content of a vanilla bean, eggs, pumpkin filling, cinnamon and cardamom to a cream with an electric whisk.

Pour the prepared filling carefully onto the cake base, spread evenly.

Bake at 225°C for about 55 minutes.

Mix macadamia nuts and maple syrup in a non-stick coated pan. Let the mix caramelise. Scatter the prepared brittle onto the cake.

Leave the cake to cool down before removing from baking tin.




(c) The Histamine Pirate

With cream, please…

Today I have delicious autumn muffins with a pinch of summer memories for you.

Pumpkin muffins with vanilla cream topping


preparation time:

ca. 35 minutes + ca. 30 minutes in the oven



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ingredients for about 12 muffins:

  • 1 small pumpkin (ca. 530g), I used a Patisson/Ufo pumpkin
  • 250 ml whipped cream (whip it yourself, really tastes better)
  • 1 heaped tbsp. vanilla sugar, here is how it’s done
  • 120g coconut oil
  • 2 eggs
  • 1 tbsp. baking powder
  • 50g coconut flakes and some to scatter on top
  • 200g spelt flour
  • 35g cane sugar
  • pinch of cardamom and cinnamon if you can tolerate this


  1. Quarter the pumpkin and leave it in the oven for about 25 minutes at 210°C until it’s soft.
  2. Whip the cream with vanilla sugar. Use an electric mixer for that.
  3. Remove the pumpkin from the oven and leave it to cool down a bit. Then remove the core with seeds and peel it. Put it in a bowl together with coconut oil and blend it thoroughly. Add eggs, baking powder, coconut flakes, flour, cane sugar and spices and mix. Carefully add half of the prepared vanilla whipped cream to the mass.
  4. Fill into a muffin tray and bake at 180°C for about 30 minutes.
  5. Leave them to cool down. Remove from the baking tray. Now garnish with the other half of the whipped cream. Use a piping/icing bag for that. Finally scatter some coconut flakes on top.


(c) The Histamine Pirate