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.
For a long time I’ve been planning to make an olive oil cake. So here is the first trial!
Many years ago I posted the recipe for a chocolate beetroot cake. Since then I’ve known what a match made in heaven it is, beetroot and dark chocolate. But I seem to have forgotten that for a long time! Luckily, I remembered it again and tried it on a brownie recipe this time.