The best way to turn 30

Is as follows:

Come home to a bunch of balloons:

And two dozens of roses:

And a chocolate cake:

And then follow it with a luxury dinner at Restaurant Lof:

Amuse Bouche:

Jerusalem artichoke cream with kale and truffle as starter for me:

and Jan’s Cabbage and curry with poached quail eggs,black olives and peppers:

Red beet with inlayed pumpkin, gherkins, airy cashew nuts, polenta and red beet sauce as main dish for me:

And Baked pear with parsnip, red onion compote, roasted shallots, crispy salsify & creamy porcini sauce for Jan:

Dessert was Pear cake with mascarpone, coffee and dark chocolate for me:

And ‘Our’ tarte tatin with apple, vanilla ice cream, caramel and sugared pastry for Jan:

Followed by tea for me:

chosen from a fancy tea menu:

And coffee for Jan:

It was a lovely day!

Orange cranberry cake

Yes, another recipe!


  • 225 gr (salted) butter, softened
  • 180 gr sugar
  • 225 gr flour
  • 8 g baking powder (1/2 baggie)
  • 4 eggs
  • 1 tsp orange essence
  • 125 gr cranberries


  1. Preheat oven to 180C. Grease and flour a loaf cake tin.
  2. In a big bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in essence.
  3. Shift flour and baking powder together. Fold into butter-sugar-egg mixture. Fold in cranberries.
  4. Pour into prepared loaf tin and bake in preheated oven until done (a skewer inserted in the center comes out clean), 45-60 mins.
  5. Cool slightly before turning onto a rack to cool completely.

Servings: 12 hearty slices (315 calories, 37 g carbs, 17 g fat, 4 g protein)