"For the Way It's Made"

Today you can indulge in sweets guilt free because it’s National Dessert Day! To celebrate this sweet occasion you might choose to visit your favourite bakery. Yet, nothing can replace the taste of a homemade dessert, so we suggest you roll up your sleeves and get baking. If you’re a baking enthusiast you’ll certainly enjoy reading today’s post as it is all about KitchenAid - one of the most respected brands in the world when it comes to baking tools and accessories.

If you love baking chances are that you’ve already heard about the iconic KitchenAid stand mixers. The brand’s slogan ‘For the way it’s made’, accurately portrays the company’s promise to create timeless kitchen appliances to last you a lifetime. KitchenAid mixers feature sturdy designs, which come in a variety of different colours. Recently the company launched the KitchenAid Mini, which will not only save you a lot of time in the kitchen, but also will make every moment of baking so special. Check out KitchenAid’s latest campaign called Mini Moments.

Recently, KitchenAid opened an ‘experience store’ on Wigmore Street in London, where customers can participate in a wide range of cooking classes and demonstrations. Certainly check out this spot as it’s a great place to meet likeminded people or perhaps discover your inner baker with KitchenAid.

Hopefully, this post inspired you to get baking. If you lack ideas of what to bake, here’s a quick recipe for a pumpkin cake for you!

Super Moist Pumpkin Cake

Ingredients

120g chopped walnuts

440g plain flour

400g dark brown soft sugar

100g caster sugar

2 teaspoons bicarbonate of soda

1 teaspoon salt

1 teaspoon ground nutmeg

1 1/2 teaspoons ground cinnamon

500g pumpkin puree

225ml vegetable oil

160ml coconut milk

50g desiccated coconut

Method

Preheat oven to 180 C / Gas 4. Grease and flour two 500g loaf tins.

Spread walnuts in a single layer on an ungreased baking tray. Toast in the preheated oven for 8 to 10 minutes, or until lightly browned. Set aside to cool.

In a large bowl, stir together the flour, brown sugar, caster sugar, bicarb, salt, nutmeg and cinnamon. Add the pumpkin puree, oil and coconut milk, and mix until all of the flour is absorbed. Fold in the desiccated coconut and toasted walnuts. Divide the cake mixture evenly between the prepared tins.

Bake for 1 hour and 15 minutes in the preheated oven, or until a skewer inserted in the centre comes out clean. Remove from the oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.

Enjoy!

#PSoTW

#NationalDessertDay

#KitchenAid