Lilac Cake

Lilacs are one of my favourite flowers, providing gorgeous colour and a sweet floral fragrance from May through June. This moist Fresh Spring Lilac Lemon Cake is fluffy, tangy, and so easy to make from scratch. Extremely seasonal and limited edition, every bite is cherished. This flavourful cake bursts with floral and zesty lemon notes, and the easy optional buttercream topping adds a round of deliciousness. I topped a slice of cake with a generous pouring of syrup made from lilacs and violets, that is great to have in the refrigerator this time of year. It takes 10 minutes to make and you can add the syrup to drinks and pancakes, it is my toddlers favourite.

Lilacs, which are part of the olive family, which are totally edible with the most gorgeous fragrance. If you have the opportunity, spend a beautiful day hand-plucking each individual flower from their stem and soaking them in a bath of cream to let the flowers infuse into a floral milk for this cake. This precious liquid can then be turned into creamy and dreamy lattes, buttercreams, and even lilac ice cream.

Ingredients:

• 184 grams buttermilk or heavy cream

• 85 grams butter, softened to room temperature 

• 2 large eggs

• 1 teaspoon vanilla extract

• 240 grams (2 cups) all-purpose flour

• 200 grams (1cup) granulated sugar

• 1/3 cup freshly picked lilac petals*

• 2 teaspoons baking powder

• zest and juice from two lemons

• ½ teaspoon salt

• rhubarb (optional)

Directions

To prepare lilac petals for your cake: remove the small white or purple petals from the small green sepals that hold them to the branch.

Preheat the oven to 176 C. Add butter and flour to a loaf pan. Make lilac infused milk by combining your buttermilk or heavy cream with your fresh lilac in a small saucepan over low heat for ten minutes. Turn off heat and let it cool as you continue on with next steps. 

Cream the butter and sugar together with an electric mixer or stand mixer. Beat in the eggs, one at a time, until the batter is light and fluffy; stir in the lemon zest, juice, and vanilla extract. In a separate bowl, combine the flour, baking powder, and salt. Add to the creamed butter sugar mixture alternately with the lilac cream until well blended and pour the batter into the prepared pan. As an optional part: press in long thin pieces of rhubarb into the cake batter for a seasonal flavour.

Bake for 45-50 minutes or until a tester inserted in the middle comes out mostly clean. Let cool in the pan a few minutes before transferring to a rack to cool.

Once cool, make the butter cream and dollop some on top and garnish with lilac petals. I also served a piece of cake with homemade lilac syrup for an extra touch of sweetness.

Make the butter cream

HOW TO MAKE SMALL-BATCH BUTTERCREAM FROSTING, no measurements needed

1. Add a dollop (room temperature) butter to the bowl

2. Add powdered sugar (maybe about 1-2 dl) and mix.

3. Add a drop of milk and vanilla extract.

4. Continue to mix until light and fluffy.

If the consistency is too too thick, add more milk and if it is too loose, add sugar.

Simple Nettle Cake

Simple, Green, Sweet: Stinging Nettle Cake

This stinging nettle cake is perfect for anyone who loves cakes and wants to try something new and delicious. Despite its prickly reputation, the stinging nettle is a versatile plant that can be used in countless dishes, both savory and sweet. This recipe is proof of its culinary potential! Impress your guests with this fun, green cake, and show children how wild plants found in nature can be transformed into delightful treats in the kitchen.

INGREDIENTS

• 100 grams Stinging nettles

• 150 grams sugar

• 100 grams soft butter

• 2 eggs

• 100-150 grams all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon vanilla sugar

• A pinch of salt

• tablespoon of lemon zest

• 1 dl milk of choice

INSTRUCTIONS

Rinse the stinging nettles thoroughly in a sieve. In a large pot, bring water to a boil and add the nettles. Boil the nettles for 1 minute to remove the sting. Bring back the cooked nettles to the sieve and pour cold water on them. Now you will easily be able to touch the nettles without being stung. Squeeze out the water from the nettle leaves.

In a blender: add the nettles and milk and lemon zest. pulse until a smooth green liquid.

Mix flour, baking powder, vanilla sugar and salt. In another mixing bowl, whisk together the sugar and butter. Add the eggs and nettle/milk liquid, then mix.

Add the dry ingredients and mix well. Pour the cake batter into a suitable cake pan covered with baking paper or greased with butter. Bake the cake in the oven at 180 degrees Celsius for 25-30 minutes. Eat the cake just like that or serve with a dollop of whipped cream.

Make the cake into a mini layer cake

With the help of tartare mold, cut three circles from the cake. Place some whipped cream (with lemon zest) in between. Decorate with edible flowers. Enjoy as a little “high tea” cake.

cut cakes with molds

Add whipped cream in between cakes

Mini Savoury Sandwich Cakes

pressed and dried violet flowers from last year

The traditional Finnish voileipä kakku, or sandwich cake, is a culinary delight that transcends the boundaries between savory and sweet. As its name suggests, it is indeed a cake, but one made entirely of layers of bread and various fillings, resembling a large, layered sandwich. This unique creation is a staple at Finnish celebrations throught the seasons. I was inspired from a swedish gardening program (trädgårds tider) where they made small individual sandwich cakes layered up from single slices of toast. They looked so pretty (like a small layer cake) and elegant especially for a garden party. This is literally like making a sandwich that is coated with a creamy mascarpone and decorated beautifully.

To construct a traditional voileipä kakku, one typically starts with a base of hearty rye bread slices, although white bread can also be used for a lighter version. The bread is often thinly sliced and layered with an assortment of fillings, much like assembling a traditional sandwich. These fillings can include a variety of ingredients such as cold cuts, smoked salmon, shrimp, cheese, vegetables, and spreads like mayonnaise or cream cheese. Each layer is meticulously arranged, and the cake is built up to several layers high, resembling a towering confection. Once the layers are assembled, the entire cake is coated with a generous layer of creamy topping, usually made from a mixture of cream cheese, sour cream or mascarpone. This topping not only adds a luscious texture but also serves as a blank canvas for decorative elements. Traditionally, the cake is garnished with a colorful array of vegetables, herbs, seafood, and sometimes even edible flowers, arranged artfully on top to create a visually stunning presentation.

The voileipä kakku is not only appreciated for its aesthetic appeal but also for its versatility and convenience. It can be prepared in advance and refrigerated, allowing the flavors to meld together and the bread to soften slightly, resulting in a harmonious blend of tastes and textures. Sliced and served cold, it makes for an elegant and satisfying addition to any festive occasion, providing a refreshing alternative to more conventional cakes and pastries.

cut into circles

make the filling

layer the sandwich

ready to coat

3 x Smoked Salmon & skagen Sandwich Cake

• 4 slices of toast cut into circles ( use a tartare mold to help create circles) = 1 cake x 3

• Frosting: 1/2 cup of room temperature mascarpone cheese, 1 teaspoon milk, 1 teaspoon lemon juice

Filling

• 4 slices of cold smoked salmon

• 1 cup sour cream

• 1/2 cup cooked shrimps

• 2 tablespoons mayonnaise

• 2 tablespoons chopped dill

• 2 tablespoons of fish roe (optional)

• pinch of black and white pepper

• 1 teaspoon lemon juice

• 1/2 red onion finely chopped

Garnish

• Mirco greens, pee shoots & pressed violet flowers

Finely chop everything and mix together in a bowl. check the flavour and add more acidity from the lemon juice or more sour cream or creme fraiche if the consistency is unbalanced. It is better the consistency is more thick so it stays in between the white breads. In Finland we can buy ready made skagen (or something similar) spreads, you can also use one of these packets if you do not want to make the filling from scratch.

For the frosting- whisk the mascarpone cheese so it softens up and is easier to spread on the bread. I also added a few drops of milk and lemon juice to soften the texture.

Directions

Begin by cutting your white breads into circles. I did this by pressing a tartare mold into the bread. Repeat this process four times. This makes one cake. Repeat the process 3 times.

Make the filling. Place one bread slice onto a plate, add some filling on top. Add black pepper, place another bread on top, add filling and repeat until four breads are used. Like you would with a layer cake, leave teh top of the bread without anyfilling as this will be coated with “frosting”. Put the sandwich into the refrigerator while you cake the frosting.

For the frosting- whip the room temperature mascarpone cheese with a whisk so it softens. Add in a drop of milk and lemon juice to aid softening. Take teh sandwich out of the refrigerator and with a knife, coat the top and the sides with the cheese spread.

Garnish: Let your creative juices flow here, I used micro greens, pee shoots and pressed violet leaves that I had from last year.

Gooey Blueberry Cinnamon Buns

Have I got the recipe for you… These oozing blueberry cinnamon buns are moist and gooey, perfect for a little sweet treat during the holidays. I wanted to make buns stacked in an oven dish and not too many of them, so I think this recipe calls for the perfect amount. I basically used a normal cinnamon bun recipe but added a little extra by filling it with a berry glaze alongside the cinnamon sugar mixture.

While the buns were cooking in the oven, I was walking our dog and kid-you-not, there was the most wonderful smell lingering in the hallway of our apartment before I stepped back inside. I wanted to share this recipe with you as fast as possible, so you can bake this on Christmas morning if you love to start the day with something sweet.  My husband who does not have a major sweet tooth, loved this dish, so will be making it much more gladly than traditional cinnamon rolls. This little festive treat made to be eaten with woolen socks on, under the blanket with the fire roaring in the background. We ate the remaining of the buns last night while watching Home Alone 2, all cozy in our living room.

Bun Ingredients: (serves 1 baked tray)

• 2.5dl whole milk warm

• 75g dry yeast (1 packet)

• 1 egg

• 1dl sugar

• 1 tablespoon cardamum

• 1 teaspoon salt

• About 7dl flour

• 75g melted butter

Bun Filling

• 50g butter

• ½ dl brown sugar

• 2 tablespoons cinnamon

• 1 cup Blueberry filling (see recipe below)

Blueberry filling

• 1 1/2 cups frozen berries of any kind (I used blueberries)

• 1 cup icing sugar

• 2 teaspoon honey to taste

• 2 tablespoons corn starch

• Dash of vanilla extract

Blueberry Glaze

• ½ cup powdered sugar

• 1-2 teaspoons milk

• 1 tablespoon of blueberry filling

Blueberry filling Directions

In a small saucepan, add the blueberries and bring to a gentle boil. Let them soften a bit and add in the remaining ingredients. After a few minutes of gently simmering, puree into a desired smoothness with a hand-held blender. I left some chunks to add a bit of texture. Bring back to gentle simmer and let the filling thicken. Leave to side to cool.

Blueberry Glaze Directions

Make a traditional frosting by mixing together powdered sugar and a bit of milk. Use a lot more sugar (1/2 cup) than milk (1-2 teaspoons) for a thick glaze. Take a tablespoon of the blueberry filling and mix it into the glaze so it turns it a wonderful purple color.

Directions for Buns (1 ½ hour) 23cm x 12cm bread tin

In a large bowl, add the dry yeast to the warm milk and allow it to dissolve by stirring. Mix in the egg, sugar, cardamum and salt. Slowly, pour in the flour kneading it along the way. Add in the melted butter in the end. The dough is supposed to be soft so that you can just remove it from your fingers and so it does not stick to the bowl. Allow the dough to rest (under a kitchen towel in a warm spot) for 20minutes.

Meanwhile the dough is resting, make the blueberry filling and allow it to cool.

Knead the dough on a flat surface. Spread some flour on the surface so the dough does not stick to it. Roll out the dough into a rectangle so it is thin enough to roll it later. Then spread the softened butter all over along with a dusting of brown sugar. Spread the blueberry filling mainly in the center of the dough so it is easier to roll. Then roll the dough, it does not matter if it does not look perfect. Make sure the seam is on the bottom so it is easier to cut. Cut into enough pieces that fit our baking tray.  I used a smaller bread tin that was 6cm in height so I cut roughly the same length rolls. Butter your bread/cake tin and place the rolls “standing up” alongside each other, all along the tin. Place the kitchen towel on top and let them rest for 15 minutes before baking.

Add little knobs of butter on top of each roll and a sprinkling of brown sugar. Bake in the oven at 225 Celsius degrees for 8-10 minutes so they are crispy on top but soft on the inside.

Eat either straight from the oven or let them cool. Pour the blueberry glaze on top before serving.

Savoury Fig Pie

‘Savoury fig pie & Frosty January Days’

Sunday, we had our pajamas on longer than usual that was followed by a little bit of baking. I love lounging around the house in crispy white linen pj’s and frothy cappuccino in the other hand, it definitely falls for one of my weaknesses. I decided to make a savory fig pie for breakfast as we had lots of them in the fridge. You begin by making of the butter pie crust, as it sits in the fridge for a good hour so it’s a good excuse to through yourself back into bed for a while longer. This pie crust is a great easy recipe to remember as it works well with so many other pies, sweet or savory. For the sweet version, you just add a teaspoon of sugar into the dough recipe. For the filling, I wanted something easy and classic to accompany the delicious sweet figs. It builds up of feta, cream cheese and cream, no eggs are needed for this filling. The filling is luscious and soft that sets once the pie cools down.

We had a little bit of sunlight today, as the temperature dropped from zero to -20 degrees Celsius overnight. As a morning walk with Siena, I decided to snap a few images with my camera of the magical process when the sea freezes. It looks just whimsical, when the sun rises and the water is steaming that minute by minute gets coated with ice.

Butter crust

• 1 cup all purpose flour

• Pinch of salt

• 6 Tbsp cold unsalted butter cut in cubes

• About 4 Tbsp cold water

• 1 Tbsp unsalted butter melted (for brushing)

• For a sweet version, add 1 tsp sugar

Butter crust Directions

To make the butter crust, add the flour and salt in the bowl of a food processor. Pulse to combine. Add the cold cubed butter and pulse about 20-30 times, until the butter is incorporated and the mixture is crumbly. Drizzling in the cold water while pulsing again until a dough is formed. If the mixture looks too dry, add a little more water. Turn out onto a floured surface and form it into a flat disk. Wrap in plastic and refrigerate for at least an hour. This process can be done a day in advance as well.

Feta Whip Filling

• 1 block of feta

• ½ packet of cream cheese

• ½ cup heavy cream

• Salt/pepper

• 2-3 tablespoons of all-purpose flour

Topping

• Sliced fresh figs

• Honey

• Serve with chopped pistachio & dried oregano on top

In a food processor, blend together the feta and cream cheese. Then add the cream, salt and pepper. Place into a bowl and mix in a few tablespoons of flour to add a bit of thickness to the filling.

Make the pie:

Take the dough out of the fridge and layout on a flour surface. Roll out the dough to the shape of your pie tin (I used smaller rectangular ones). Butter the pie tin and place the dough on top. Then, scoop some of the feta filling on top and garnish with slices of figs. Lastly, brush some honey over the figs and add a sprinkling of salt. Brush the pie eggs with melted butter.

Place into a preheated oven of 180 Celsius degrees for about 30minutes until the pie was become golden in color. Once the pie comes out, don’t be alarmed if it looks too soggy, it will stiffen up once it cools down. Serve with chopped pistachios and sprinkle some dried oregano on top.

Easy Thin Crust Berry Pie

Today we are leaving back to the summer place for a little bit of countryside time, but before leaving I wanted to share this easy and quick pie recipe. I love how this berry pie is slightly bitter from the berries with a small hint of sweetness from the edges of the crust. You can alter the sweetness to your liking if your berries are too sour, but I personally prefer to keep the berries as natural as possible. Once you learn to make this crust recipe, you can use it to make savory or sweet pies. It is one of those staple recipes to know as it bends in so many directions. Since we are right in the center of berry season, I wanted to share this really easy berry pie with you. The key is to roll out your dough as thin as possible, to get a lovely thin crispy surface for it. Then all you do is add berries on top with a little bit of syrup and place it into a hot oven.

Butter crust

• 1 cup all purpose flour

• Pinch of salt

• 6 Tbsp cold unsalted butter cut in cubes

• About 4 Tbsp cold water

• 1 Tbsp unsalted butter melted (for brushing)

• For a sweet version, add 1 tsp sugar

Butter crust Directions

To make the butter crust, add the flour and salt in the bowl of a food processor. Pulse to combine. Add the cold cubed butter and pulse about 20-30 times, until the butter is incorporated and the mixture is crumbly. Drizzling in the cold water while pulsing again until a dough is formed. If the mixture looks too dry, add a little more water. Turn out onto a floured surface and form it into a flat disk. Wrap in plastic and refrigerate for at least an hour. This process can be done a day in advance as well.

Roll out the dough on a floured surface of parchment paper as thin as possible. Place an upside-down bowl on top of the dough and trace the edges of the bowl with a knife to get a circle shape. Lift the parchment paper on an oven tray. In the center of the dough circle, add a handful of berries of choice. I used strawberry, blackberry and blueberry. Add a little drizzle of syrup on top of them. Then fold the edges of the pie inwards to create a little wall around the berries. Brush the sides with either egg yolk or melted melted butter and sprinkle a little bit of brown sugar on top of the edges.

Place into a hot oven (200 C) for about 20 minutes until golden on the edges and gooey in the middle. Before serving allow, the pie to cool a little, sprinkle icing sugar on top and coconut flakes.

Autumn Apple Pie

The end of August brings apple season as summer slowly begins coming to an end. The heatwaves have ended and it’s been raining exceptionally much for August and it feels like autumn is slowly making its way into the horizon. The air feels a tad crisper in the morning and at 9pm, the sky gets dark, which means our beautiful endless white nights are in the past. Give Autumn also brings apples, which means pie.

We took another trip to the summer place but this time around we didn’t swim as much, but we enjoyed the warmth of the sauna almost on a daily basis. Once again, I let nature inspire me, picked fresh apples from the trees, ate outside as much as possible and enjoyed the last of the summer days.

I made apple pie one day as I couldn’t resist on picking some fresh apples from the trees. I didn’t scout for any recipes and just went with the ingredient’s what we had at the cottage, and honestly everyone seemed to like it a lot. The filling is really moist as it is made from quark with chocolate wafers inside, so it is nothing like a traditional apple pie. I dressed a little iron table with flowers and candles that I had my husband carry down to the lake. I took some lovely images of it and after all the pictures, had my parents come down to eat the remaining of the pie. Everyone loved it, including Siena. Ps. I am officially in the third trimester already and tomorrow I enter week 29 already.

Ingredients

• 2 whole small apples, washed

• 1 packet of vanilla flavored quark (about 250g)

• 1 teaspoon cinnamon

• 2 teaspoons brown sugar

• 2-3 tablespoons of all-purpose flour

• Pinch of salt

• 1 teaspoon of melted butter

• 1 egg

• A few chocolate wafers or chocolate pieces

Preheat oven to 180 degrees Celsius

In a bowl, mix together the quark, the cinnamon, sugar, salt and flour. Then add in the egg and melted butter. Take your little cake tin and line it with parchment paper.  Place the two little apples in the center and pour the batter on the sides. I wanted to leave a little of the apples showing from the surface as this is visually rather appealing. Press the wafers into the batter. Brush the apple surfaces and stalks with a little bit of the melted butter so they do not burn in the oven and lastly, add a pinch of brown sugar on top. Place into the oven for about 30minutes until the batter is cooked throughout.

I served the pie with more vanilla quark and freshly picked blueberries from the ground.

Savoury Pumpkin & Fig Pie

Pumpkin pie does not always have to be sweet, a savoury version is beautifully salty, a bit tangy with a hint of sweetness from the pumpkin and figs. Now that autumn is in full bloom, there is nothing more enjoyable than pumpkin pie with a hot cup tea overlooking the kaleidoscope of fall colours. All the leaves have turned a vibrant yellow in Finland and slowly they will begin to drop as we get closer to colder more darker days. This morning the temperature was zero degrees, so it seems that winter is near us.

To make the crust, I use the same staple recipe that I mostly use, that requires butter, flour and a bit of water. It really is so easy to make and after this, you will not buy store bought dough anymore. For the pumpkin filling, I roast some pumpkin in the oven and mix it in with a little bit of garlic, onion and feta cheese. Eggs give the filling some solidity and it is topped with luscious figs. Figs are my favourite during this time of year all the way until winter, as I think they give that decedent festive feeling to nearly anything.

Pie crust ingredients 

• 1 cup all purpose flour

• Pinch of salt

• 6 Tbsp cold unsalted butter cut in cubes

• About 4 Tbsp cold water

• 1 Tbsp unsalted butter melted (for brushing)

To make the butter crust, add the flour and salt in the bowl of a food processor. Pulse to combine. This can also be done without a food processor, by hand. Add the cold cubed butter and pulse about 20-30 times, until the butter is incorporated and the mixture is crumbly. Drizzling in the cold water while pulsing again until a dough is formed. If the mixture looks too dry, add a little more water. Turn out onto a floured surface and form it into a flat disk. Wrap in plastic and refrigerate for at least an hour. This process can be done a day in advance as well.

Roll out the dough on a floured surface as thin as possible and place over the buttered cake tin. Press on all surfaces until even.

Pumpkin Filling

• Pumpkin Slices (small pumpkin)

• Pinch of salt/pepper/ thyme twigs

• 1 red onion

• 2 garlic cloves

• Crumbed feta cheese ( about 1 dl)

• ground nutmeg

• 1-2 tablespoon butter

• 2 eggs

• pinch of honey

Preheat your oven to 200 degrees Celsius. Slice the pumpkin (do not need to remove the crust) and place onto a baking tray lined with parchment paper. Drizzle some oil on top along with a pinch of salt. Place into the oven for about 45min or until the flesh is cooked.

Once the pumpkin is cooked. Take out the flesh (remove the skin and sides) and place in a bowl. Then, heat a sauce pan with a bit of butter and add in the chopped onion and garlic. Stir gently so them soften (not burn) and add in a few twigs of thyme. Then mix in the pumpkin flesh, along with some ground nutmeg. Let it gently simmer on low heat and add in the crumbled rich feta. Check for flavour in case it needs more salt or pepper. After a few minutes, remove from the heat and place the filling into a bowl to let it cool a bit. Once a little cool, mix in the eggs. Pour the filling on top on the crust in the cake tin. Slice some fresh figs and add them on top. Meanwhile, in a little pot over medium heat, melt a little butter that will be brushed on top of the figs. Allow the butter to brown on the stove and add in a pinch of honey. Remove from heat and brush over the figs and the sides of the crust.

Place into an oven of 180C for about 40 minutes until the sides begin to golden.

Christmas Market & Cookies

Embarking on a festive escapade, we braved the winter chill to explore the Christmas market, where the air was filled with the irresistible scent of roasted chestnuts. Energized by the festive spirit, we returned home, little Lucas in tow, to embark on our cozy holiday tradition—baking gingerbread cookies. As the kitchen filled with the warm aroma of ginger and a touch of lemon zest, we eagerly dove into the sweet, joyous process of creating delicious memories together. Our little culinary adventure promises to sprinkle our home with the magic of the season, one gingerbread cookie at a time.

As our family gradually bounces back from the flu, we embraced the morning with a leisurely stroll to the Christmas market, where the enticing aroma of roasted chestnuts heightened our festive spirits. Amidst the stalls and the crisp winter air, we reveled in the simple joy of exploring and savoring the seasonal delights. Returning home, we embarked on a delightful new tradition – baking gingerbread cookies together with our little Lucas. The sweet fragrance of the gingerbread dough, enhanced with a touch of lemon zest, wafted through our kitchen, evoking cherished childhood memories of baking with my brother under the watchful gaze of our parents. Recreating these moments, we gathered around, watching movies in our cozy den, reminiscent of the warmth found beneath layers of blankets and a crackling fireplace. With a desire to forge lasting memories with our little one, I eagerly rolled out the gingerbread dough using a charming rolling pin from Tuscany, which, while possibly meant for pasta, added a touch of Italy to our kitchen. The intoxicating scent of Christmas lingered as we applied a quick and simple frosting, creating a symphony of flavors and nostalgia that made the day truly special.

Easter Treat

Easter has been relaxing and beautifully sunny here in Helsinki. We took a day trip to Porvoo, strolled around the old town, had lunch and coffee at a cute little restaurant. We have spent a lot of time outdoors basking in the sunshine. I wanted to share this 10 minute asparagus pie recipe with you all, that we have been making almost every morning this easter.

Quick Easter Treat

You need ready rectangle sheets of puff pastry, some cream cheese, spring asparagus and egg wash. Basically, cut the puff pastries into squares, scar a smaller square in the centre of your pastry, as seen in the image below. Do not cut all the way through however. Spread some cream cheese (that is mixed with herbs) into the square. Add asparagus on top. Wash the sides with egg and place into a hot oven of 200 degrees Celsius for 10 minutes. Once they come from the oven, add a sprinkling of Malden salt and eat warm.

The asparagus tarts come out golden tasting lovely and gooey in the middle with beautiful spring flavours from the herbs and asparagus.

Christmas Date Cake

Dates are the perfect sweet ingredient for a winter kitchen. The natural sweetener makes a great base for cakes, salads, jams, smoothies, sauces, breads and gives that lovely rich intensive caramel taste. I’ve done date coffee-style cakes every winter and since it is only three nights until Christmas, it was about time to make one. The sticky juicy cake was topped with a cream cheese icing and some macarons but the cake is great just on its own. I love to have it with a cup of tea or an espresso as a little pick me during the day. I enjoyed some while wrapping the last of the gifts and organising some last things that we have to do before winding down for the big day.

Date cake ingredients

• 250g dates (pit removed)

• 2dl sugar

• 2dl water

• 200g butter

• 1 egg

• 3 1/2dl flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon vanilla sugar

cake tin

• butter

• bread crumb- flour

toppings

• 1 cup icing sugar

• 1/4 cup tablespoons melted butter

• 1 tablespoon milk

• 1 tablespoon cream cheese

• macarons

Directions

Deseed and cut the dates into a saucepan and cook on medium heat . Add the sugar and water. Let the dates cook until soft and mushy for about 10 minutes. Add in the butter and allow to melt into the dates.

Allow the dates to cool a little and add in the egg. Add in the dry ingredients. Butter and flour the cake tin, then pour the date mixture into the cake tin. Place the cake tin into the oven ( 175 degrees Celsius) onto the lower level for 45 minutes. Check that the cake is ready by pressing a tooth pick into the mixture, if it comes out dry, it is ready. However, do not overcook the mixture and allow it to cool before tipping it over onto a cooling rack.

To make the icing, melt some butter and mix in with the icing sugar. Mix in some cream cheese and a splash of milk. Pour the frosting over the date cake and garnish with macarons. If the consistency seems too dry, add more milk or butter and if the consistency seems too wet, add more sugar.

Pour the icing over the cooled date cake and garnish with a few macarons. Sieve on some icing sugar.

Herb Parmesan Shortbreads

These easy to make savoury shortbreads have a hint of parmesan and fresh herbs that makes a great little addition for a cheese platter. I love the way the fresh herbs looks and tastes on top of the cracker and these little savoury treats are a useful thing to know how to bake throughout the year. Not only are they great during garden party season, but similarily all through the festive winter season. Visiting friends over New Years? Why not bake these as a little gift…

Shortbread ingredients

• 1 ¼ cups flour

• 1 cup grated parmesan

• 2 tablespoons finely chopped rosemary

• Pinch of salt

• 1 tablespoon black pepper

• ½ cup (1 stick) unsalted butter at room temperature

• Extra herb leaves (thyme, sage, rosemary) for garnishing

Directions

Put the flour, cheese, rosemary, salt, and pepper into a food processor. Add in the soft chunks of butter and pulse once in a while so the dough begins to combine and crumble. Do this about 30 times and then remove it from the bowl. If the dough does not seem to stick together, you can add a drop of water.

Form the dough into a disk and place cling film around it. Place into the fridge for an hour.

Once the dough has chiled, take it out of the fridge and roll it out on a flat surface. Place a little flour on top soi t does not stick to your rolling pin. Spread of the leaves of herbs and roll them with the rolling pin so they stick better to the dough. I noticed that thyme sticks very well as it is soft and rosemary was a bit more difficult to get to stay. Press the dough with a cookie cutter and put on a baking tray that is lined with parchment paper. Sprinkle some maldon salt on top.

Bake in the oven (180c) for about 10-15 minutes until the cookies turn a bit golden. Leave to cook on a rack before serving.

Cinnamon Cake

‘Tiny cinnamon cakes perfect for a tea time over snowy days’

Nobody in our household has a crazy sweet tooth but Christmas brings out the cosiest time to bake. If it is not for you, let it be for those unexpected guests or friends coming over for drinks or coffee. I love making small sized cakes, so none of it ends up in waste as my hubby and I don’t really eat that much sugar. I also have a mild obsession with old-fashioned cake tins, particular French ones that I have “accidently” collected over the years. Gladly all of them are put to good use, especially over chilly dark winter days. I wanted to share this classic cinnamon coffee cake recipe, as cinnamon and Christmas go hand in hand.

This cinnamon cake is really simple and delicious, very similar to a layer cake and bullet proof easy even if you are not good at baking. I added a little icing on top, as a little sugar drizzle never hurt anyone, but that is totally up to you.

Cinnamon cake

• 2 cups all purpose flour

• 1 tablespoon baking powder

• 2 tablespoons ground cinnamon

• Pinch of salt

• 1 cup sugar

• 2/3 cup softened butter

• 2 teaspoons vanilla extract

• 3 eggs

• 2/3 cup milk

• 1/2 cup dried cranberry

Icing Glaze

• 1 cup powdered sugar

• ½ teaspoon vanilla extract

• 1-2 tablespoons milk

Mix all the ingredients together for a running icing

Directions

Preheat oven to 180 degrees Celsius. Grease the cake tin (1 large 10-inch or several small ones) and lightly flour.

In a bowl, whisk together the flour, baking powder, cranberry, cinnamon and salt. In another bowl, mix together the sugar, butter and vanilla with a handheld whisk. Add in the eggs and beat until light and fluffy. Mix in the flour mixture while beating at the same time and simultaneously adding in the milk.

Pour the batter into the cake tins and bake for about 40-45 minutes or until the toothpick inserted into the centre comes out clean. Sometimes the smaller cake tins cake a shorter time to cook so keep an eye on it occasionally. Allow the cake to cool before removing it from the tin.

Make the glaze and drizzle on top once the cake has cooled. Garnish with powdered sugar, dried cranberry and rose buds.

Lavender Lemon Pound Cake

Lavender, with its exquisite and elegant aroma, stands as a timeless favorite among flowers. Its fragrance, a cherished reminder of warm days spent in the idyllic landscapes of Italy or France, has the power to transport us to those cherished moments. In my quest for this enchanting scent, I stumbled upon dried lavender at a spice market in Dubai. Fueled by the spirit of post-Valentine's Day and the approaching weekend, I was inspired to craft a culinary masterpiece—a Lemon Pound Cake infused with the delicate essence of lavender.

As the days gradually lengthen and nature awakens, even in the midst of lingering winter, the promise of spring becomes palpable. With snow-covered landscapes and the melody of birdsong, the world transforms into a canvas of subtle beauty. This Lemon Pound Cake, a celebration of the harmonious union between zesty lemon and fragrant lavender, becomes a sublime addition to the evolving tapestry of the season. Join me on this flavorful journey, where the aromas of lavender and the zest of lemon converge, creating a delightful treat that embodies the essence of exquisite afternoon tea.

Lemon Pound cake (serves 12)

• 1 1/2 cups flour

• 1tsp baking powder

• zest of 1 lemon

• 1/2 tsp salt

• 1/2 cup unsalted butter (softened)

• 1 cup sugar

• 2 large eggs

• 1 tablespoon lavender

• 1 tsp vanilla extract

• Juice of 1/2 lemon

• 1/2 cup buttermilk

Lavender Icing

• 1 tbsp milk

• 1 cup (perhaps more) confectioners’ sugar

• 1 tbsp dried lavender

• red colouring (optional)

Garnish

• Dried lavender

• Lemon zest

• Thyme twigs

Directions

Preheat oven 177 celsius degrees. Grease a loaf tin or use a silicon based one that needs no prepping.

In a small bowl, combine the flour, baking powder, lemon zest, salt and lavender.

In another bowl, blitz together the butter and sugar with a hand-held mixer until pale and fluffy for about 3 minutes. While gently mixing, add in the eggs (one at a time), the vanilla and lemon juice.

While mixing, add in 1/2 of the flour and the buttermilk until combined. Then add the remaining flour and mix well.

Pour into a silicon cake tine and bake for 45 minutes until golden brown. Insert a toothpick in the middle and if it comes out clean, it is ready. Leave the cake to cool on a rack while you make the icing.

Lavender Icing

Heat the milk in a small saucepan with the dried lavender in it. Just before it comes to a boil, turn off the heat. Leave the lavender to soak in the milk for about 10 minutes until it turns a gentle purple colour. If the milk looks to mild in colour, you can add a drop of red colouring to help bring out the purple colour, but this is optional.

Then strain the lavender out of the milk and whisk the sugar into the milk until it turns into a thick icing. If the icing looks too loose, just add more sugar and that will do the trick. Once the cake has cooled, drizzle the icing on top and garnish with lavender, lemon zest and a few twigs of thyme.

Easy Rhubarb Pie

Embark on a delightful culinary journey with this exquisite Rhubarb Pie recipe that I'm eager to share—a testament to simplicity and sublime flavor. Crafted a few weeks ago, this pie quickly became a favorite in my kitchen, thanks to its irresistibly moist texture and the subtle yet distinctive undertones of almond flour.

Each slice is a harmonious blend of sweet and tart, with the rhubarb's natural vibrancy taking center stage. To elevate this delectable creation, we paired it with a dollop of lemon-flavored quark, adding a tantalizing tanginess that perfectly complements the pie's richness. Join me in savoring the joy of uncomplicated baking, where the essence of rhubarb and the nutty notes of almond flour combine to create a pie that is not just a dessert but a delightful celebration of seasonal flavors.

Honey Rhubarb Pie

• 170g butter (room temperature)

• 1kg rhubarb chopped, peeled and diced

• 200g sugar

• 3 eggs

• 3 teespoons baking powder

• 120g almond flour

• 1 tablespoon vanilla sugar

• 240g milk

• 80g honey

Whisk the butter and sugar into a pale froth with a hand-held mixer. One by one, add in the eggs.

Mix all the dry ingredients together. Add in the milk and mix together with the egg sugar batter.

Pour the batter into a parchment paper lined cake tin or a baking tray if you wish for a slim pie. In a bowl, mix the honey and rhubarb dices together and pour evenly into the cake tin with the batter.

Bake in 160 degrees Celsius for 40 minutes. Before serving, allow to cool and serve with vanilla sauce or lemon quark, as we did.

Easy Lemon Gingerbread cookies

Baking Christmas gingerbread cookies is a nostalgic journey back to the simple joys of childhood, where the warmth of the kitchen and the aroma of festive spices created lasting memories. Making them from scratch, with each measured ingredient and the familiar scent of ginger and cinnamon, is a delightful endeavor that reconnects us to cherished traditions. The process is surprisingly easy, turning the kitchen into a haven of holiday magic. From mixing the dough to cutting out whimsical shapes, the simplicity of crafting these cookies from scratch not only yields delicious treats but also revives the enchantment of Christmases past, making every bite a sweet reminder of the timeless joy that comes with homemade holiday traditions.

As our Christmas tree continues to grace our home, the lingering festive spirit beckoned me to embark on a delightful venture: baking gingerbread cookies. Surprisingly, this marked my inaugural attempt at crafting my own gingerbread cookie dough, a venture long overdue. To infuse an extra layer of zest, I decided to incorporate lemon zest into the mix—an inspired addition that has now earned its perennial spot in my recipe. Crafting the dough proved to be a breeze, allowing for the luxury of whipping up a modest batch, perfectly tailored to a single baking tray, as per my preference. The crowning touch came with the decadent dip into melted Daim chocolate, imparting an exquisite flavor that elevated the cookies to a whole new realm. The aromatic symphony of sweet festive spices wafting through the kitchen as I baked these treats on the eve of Christmas Eve created an atmosphere of pure holiday magic. Our family embraced the seasonal spirit with a serene forest walk, accompanied by a thermos of hot glögi and our freshly baked cookies—a prelude to the joyous day that followed. Penning down this recipe serves not just as a sharing of culinary joy but also as a personal pledge to weave this newfound tradition into the fabric of our festive celebrations. I eagerly anticipate the day when our little one can join in this heartwarming tradition, forging lasting memories with each batch of gingerbread goodness.

Ingredients ( 1 baking tray)

• 1/2 dl syrup

• 1/2 dl sugar

• 75g butter

• zest of 1 lemon

• 1 teaspoon cinnamon

• 1 teaspoon ground ginger

• 1 teaspoon ground Cardamom

• 1 teaspoon ground cloves

• 1 teaspoon gingerbread spice

• 1 egg

• 2-3 dl flour

• 1 teaspoon baking soda

Directions

Boil the butter, sugar, lemon zest, syrup and spices in a saucepan. Cool the mixture. Add in the egg. Add the flour and baking soda. Mix into an even batter. However, do not over mix the batter as this keeps the cookies crisp. If the batter seems too dry, you can add a little bit more melted butter. Place the batter into the fridge for overnight.

The following day, roll the batter out and use your cookie cutters to create shapes. Make sure to use plenty of flour so it does not stick to your surface. Place the raw cookies onto a parchment paper lined baking tray and bake in 200 Celsius degrees for about 5-8 minutes. Leave to cool on a rack and dip a corner of the cookie into some melted chocolate. I used daim-flavoured chocolate that I melted in a bowl over boiling water. Lastly I dusted the cookies with a coating of icing sugar.

Glögi & cookies out on a snowy walk