Hello from Istanbul! I came here last Friday for a mini break to be with my family on my birthday and New Year’s Eve! And today is my birthday! This is why I wanted to publish this simple yet very delicious cake recipe, for all those who were born today and want to celebrate with a quick cake!
Last May I published my first Finnish “laatikko” aka casserole recipe with cabbage as the leading star. This time, this second casserole, features rutabaga, a very strange vegetable for me as I had never eaten before I moved to Finland. And I specifically chose this one because it is one of the most loved Christmas dishes in Finnish cuisine.
December! It is ginger time of the year. Gingerbread cake, gingerbread cookies.. if you are suffering from flu or cold, a bit of ginger tea maybe. I’ve had my share of ginger recipes in the blog so far, but this recipe today is a vegan and gluten free version.
I have been planning to make these buns for almost 3 months. I made poppy paste buns before with this shape (recipe is here) and I loved it (this is generally Swedish cardamom bun’s shape). So I wanted to try something different this time, using the same shape.
A couple of weeks ago, we celebrated the birthday of one of my close friends here, Zeynep, together with many other friends and family. I made the sweets for this gathering, while Zeynep’s parents-in-law prepared the salty snacks. It was this event where I got to taste this incredibly delicious bread!! I fell in love with it immediately, and I asked David and Tiina for its name and recipe. And so here comes one of the most delicious bread recipes from Finnish cuisine!
Before I moved to Finland, my relationship with berries was restricted to summer holidays in Sinop.