I’m sitting on my bed, drinking my morning tea and writing this blog post. I was planning to write it last night, but I was a tad too tired, and the pain in my body was too much. I also have pain right now, but it’s slightly better. I was diagnosed with fibromyalgia a few weeks ago, and it’s been hard to adjust to it, but then cakes like this one help every once in a while to lift my spirit. About six years ago, I published a very easy dessert recipe, made just by a certain proportion of tahini with molasses. That mixture is so simple to make and has been a part of my childhood so much. This recipe turns that mixture into a light and delicious cake, together with one of my favourite things in the world, black tea. This recipe originates from one I saw on Youtube one day purely by chance. I can’t find that recipe anymore, but luckily I noted it down. I added a bit of my twist, …
Yeah, believe it or not, I started to speak Swedish. I can read articles, magazines… I’ve been studying Swedish as a “hobby” on Duolingo for a few months. I didn’t take it seriously, and I didn’t think I could really learn a language using an app – but, I was wrong! Well, also Swedish is an easy language, especially compared to, cough cough, Finnish… I’m still studying though, so I can’t say that I’m 100% fluent… Anyway, blueberry cake, aka blåbarskaka! This is one of those effortless cake recipes. You mix dry ingredients on one side, whisk the others in a particular order, then mix them and finally add blueberries. That’s it. Easy peasy. I made this cake for the first time about ten days ago, when I was invited to a small dinner gathering with three other friends. We don’t do big dinners these days due to covid. I only meet friends that I trust will be responsible with covid restrictions, and even then, not too big gatherings. So we were four women that …
In times like this, when we are all feeling weird, uncertain, scared, it’s good to bake and eat comfort food. Salty cake is a good one to try.
Gluten free baking is almost always a science project. I keep trying to have silkiest, most moist gluten free cake(s). This is a pretty good attempt.
I baked these brownies several times. Because I had to adjust the ginger well. Finally I found a good amount!
First things first: happy new year! I chose this delicious recipe as the first one in 2020 because as author Dean Koontz said, “where there is cake, there is hope”.
Well, it’s happening. Today. Right now. I’m 40. Today is my birthday. A new decade starts for me. I was extremely stressed and anxious when I was turning 30. This time, I kind of don’t care.
I don’t like traditional fruit cakes eaten generally in Christmas time. I got to know these cakes when I moved to Helsinki, but I never became fond of them. This one, though, is a delicious version as it doesn’t have too many different fruits and also, almonds adds a nice texture. Oh and by the way, there is no plum in it.
Whenever I make something with pecans, I remember how expensive they are – at least in Finland that is. I mean, I find nuts generally quite expensive here, but pecans really exceed in that. But well, they are delicious and they are used in a moderate amount in this recipe so it’ll be fine.
So, my experimentations of using olive oil and herbs in cakes continue. Today’s cake has basil and part of the flour used for the batter is corn flour. The strawberry sauce is optional, however it adds a very rich taste indeed.