I don’t make muffins often. In fact, I very, VERY rarely make them, even though I’ve known the song Muffin Man for 25 years. I actually have no idea if that song is really related to the muffins we know today, but I just didn’t know how to start writing today, hmm.. Anyway, muffins.
I don’t know where I saw this cake first, probably in one of my endless recipe surfing on the internet. The real version of this cake is called “Tarta de Santiago” meaning cake of St. James and it always has imprint of the Cross of Saint James (cruz de Santiago) on top. This one I made here is quite close to this cake.
I am back home in Helsinki after a 2-weeks holiday in Istanbul and I am again having difficulties adjusting to my own life. It happens every time I go to see my family. I have so good time with them and otherwise miss them so much that it feels like a drag to come back. I love Helsinki, I love my life here and there is nothing much left for me to do back in Turkey, but missing my family is huge… Anyway, cookies!
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!
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.
Before I moved to Finland, my relationship with berries was restricted to summer holidays in Sinop.
I didn’t know lingonberry until I came to Finland. I didn’t even know its existence. I ate it for the first time on my second day in Helsinki, as a sauce for a savoury dish (can’t remember what the dish was hmm…). After that my relationship with lingonbery has been quite formal with mutual respect!
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!