I believe that everyone has to have one simple, decent chocolate cake recipe at hand. This one is especially for those who prefer gluten free baking.
I would have loved to be writing right now how much I’ve been wining and dining but I am not that good at it for the past few years, I mean the wining part. That’s because my stomach is extremely fragile and has had many problems. So I’m very happy to find an alternative way to consume wine: baking a cake with it!
Well, I know you, friends in Helsinki, you will look at the weather outside while reading this very summery recipe and think, where did the summer go? We had an amazing weather in May with temperatures going up as far as 26C and we were all happy and also quite shocked. But now it’s back to normal June weather, which is, meh. And yet, this cannot stop us from eating cakes which resemble summer!
So, nowadays I’ve been very much into brownie baking. But so far it was always with regular all-purpose flour. This one is both gluten free and one of the most delicious ones I baked!
I’ve been lazy last week. The weather has been absolutely amazing in Helsinki, it’s been like summer, and I mean real summer. So I just wanted to give myself a good rest before a series of caterings starts this week until the end of May. I did some sports and I spent time with myself, some friends and Tolkien (I started to read The Silmarillion).
When my friend Viivi asked me if I could do the catering for her birthday party, she wanted specifically brownies for the sweet side of the menu. She was even quite specific about the type of brownie she wished to have: with raspberries. I gladly accepted the challenge – and I call it a “challenge” because I had never made any brownies before that!
When you think of Greek (or Mediterranean) salad, what kind of ingredients come to your mind? I guess mostly olives, tomatoes, feta.. maybe some herbs… onions? Yes, so imagine these muffins like a salad bundled up in a muffin form!
I don’t really like so-called Women’s Magazines. But whenever I go to my hairdresser, I check the first few on the shelf for the food pages. As I was going through one of the magazines last time I was there, I found this recipe in one of the magazines (and for the life of me, I cannot remember which magazine it was!). I loved the use of fresh basil in a cake, so I decided to try it.
So.. my experiments with black tahini continues! And today I have a black cake recipe for you made this slightly bitter tahini type. This cake is very chewy in the middle and quite crusty on the outside. And to “spice” things up, there is also some brandy in it.
The first time I made this cake, I did it as a very regular cake, with normal (cow) milk. As I was making it, I thought how easy it would actually be to convert it to a vegan cake. So the next time, I used almond milk and it was the same delicious cake really! Therefore, here you are, for this monday, I am presenting you the vegan cake!