People who know me well also know very well that I love hazelnuts. And yes I do. But the truth is, I also love all the other nuts, almost as much as hazelnuts. Especially pistachios. I can eat a whole bag of pistachios in one setting. Or I can turn them into an nice flour and make a gorgeous cake.
Sorghum flour and xanthan gum – the two ingredients related to gluten free & vegan baking, the two ingredients that I never tried before and the two ingredients that I substituted with other things before. But now, they are in this cake!
I’m super tired right now. Just came home from a catering gig after days and days of sick leave (I recovered from a horrible flu). Normally I would just go to bed and sleep, BUT, I desperately wanted this cake for this week’s gluten free Thursday. Because… Pumpkin makes me happy!
Ooops, I just realised that it’s been a while since I published a “Gluten Free Thursday” recipe. Anyway, this recipe, this one here is good. And I mean gooood. It’s a delicious, sweet-but-too-sweet and moist banana bread.
Some days when you are home and you suddenly crave for a cake, you just whisk a few ingredients at hand and in less than hour, you have a cake. This is one of those cakes, but there is just a small and simple twist in this basic vanilla cake recipe which combines sweet and sour: cherries! And if you don’t have cherries hanging around or in your local grocery store 2 minutes from your apartment, then you can replace it with blueberries, raspberries, any berries you like really.
My aunt used to bake the best version of this cake. Moist chocolate cake… It was one of my favourite cakes when I was a kid. In later years I forgot about it, until suddenly I woke up one day a few weeks ago and I immediately craved for this cake. It could be because I miss my aunt and five o’clock tea time in her home in Istanbul…
You know what? Since I started getting to know gluten free baking more than a year ago, I realised how great cakes and cookies and other baked goodies you can get without the use of regular flour. It is much more challenging, but it pays off always with each cake’s unique texture and taste.
I love salty cakes and I always think of new ingredient combinations for salty cakes. The first time I heard of the idea of a salty cake was when I watched Rachel Khoo’s Little Paris Kitchen programme. Until then, the idea of a cake was always very sweet for me. But… not anymore!
I have been planning to make this dessert for a looo…ng time. Every time I decided to work on it, something happened and I had to postpone. Finally last weekend I had the time and energy to work on it and it turned out to be an amazing sweet experience. And then I also realised that this dessert is originally from Egypt with the name “Basbousa”!
I absolutely love using citrus family in recipes. When I baked this cake the other day, my apartment smelled crazy with lemon and orange. It was the freshest moment of the week, to be honest.