m i x — Death in Paris x Oklou
6 July, 2017
Food speaks volumes about a person’s character and personality in any setting. Selected by the global music institution Red Bull Music Academy, Oklou is a French music producer currently based in Paris but she often plays in London.
We caught up with her at Jones & Sons in Dalston and had a very serious chat about her taste in food and cuisine. Lou gave us her secret pumpkin cake recipe along with a brand new Death in Paris mixtape.
M: Hi Lou, so what do you enjoy cooking the most ?
L: I’ve started to make more and more cake recently, especially sponge cake. I have done a pumpkin cake; it’s like a carrot cake but with pumpkin and you’ve got this cream in the middle and on top of it, so it’s sweet and indulgent. I added nuts on top, too. I don’t think I’ve ever cooked anything as well as that. My next creation will be a cheesecake haha. I love to make cakes, it’s relaxing. (See recipe below)
M: What meal or food reminds you of your childhood, what we would call “Madeleine de Proust” in French?
L: It’s something that only my grandmother used to do, she used to a homemade chicken gravy sauce to cook pasta. It would be the most simple but the most delicious thing ever.
M: If you had to learn to master a type of cuisine what would it be?
L: I’d love to master Thai food, but I’d make my own version: less spicy. I have always been into meat, and into weird cuts of meat too like the brains, intestines, etc. I don’t visually associate the body part of what I am eating so for me it’s just like a tender piece of beef.
M: If you had to eat only one thing your entire life what would it be?
M: I recently discovered the work of Henry Hargreaves who photographs the last meals of prisoners on death row… What would be your last meal?
L: That’s a very difficult question.. As a starter I would have a soup with coconut milk and coriander, very soft and sweet. As a main, I would have the best piece of [red?] meat, something like a beef filet- tender and juicy that would cut like butter, with a sweet and salty dip like a chutney, and some weird asian sea vegetable like the sea salicorn or sea weed. Oh, I’d definitely have lobster with the soup, it’s like my favorite thing with crab, I love crab, with a creamy dressing.
Recipe: Pumpkin Cake with cream cheese
– 450 g of pumpkin
– 280 g of flour
– 1 sachet of yeast
– 1 teaspoon of sodium bicarbonate
– 1 teaspoon of salt
– 2 teaspoon of cinnamon powder
– 4 eggs
– 200 g of white sugar
– 200 ml of sunflower oil
– 180 g of cream cheese (like philadelphia)
– 180 g of butter (softened)
– 300 g of icing sugar
– 16 walnuts
Cut the pumpkin in small pieces and boil them in water for 15 mins, then mash with a mixer.
Pre-heat your oven to 175° C (350° F.)
Oil a round baking mould and then sprinkle flour over the oil to create a non-stick effect.
Mix all the powders together: the flour, yeast, sodium bicarbonate, salt and the cinnamon in a bowl and set aside.
In a separate large bowl, beat the eggs, the sugar and the oil. Add the mashed pumpkin. Beat the mixture, then add the mixed powder. Beat vigorously until you obtain a homogeneous mixture.
Pour it into the round baking mould and cook in the oven for 45 mins (or until toothpick inserted comes out clean.) Let the cake cool down before demolding.
Prepare the cream : beat the cream cheese, the icing sugar and the butter until you obtain a cream.
Cut horizontally through the cake in order to make 2 layers. Spread 4 tablespoon of cream under one of the layer and then add the second layer on top. Cover the cake with the remaining cream and decorate it with the walnuts.