As you know, I am not a fanatic of super healthy food. I am no vegan, no vegetarian, and especially no paleo. I don’t use caster sugar so much in my everyday life because, well, it just tastes bad. We usually use whole cane sugars like dark natural muscovado…
Red velvet cakes have always intrigued me, but I’ve never made them because the idea of using artificial poisons coloring had never inspired, au contraire, it has in fact killed my desire to make this cake. The other day I found myself wondering how to use those three…
February fifth is in Finland Runeberg’s day, the National poet of Finland. As explained in a more detailed way in this post, the famous seasonal cakes with gingerbread leftovers, almonds and raspberry jam are named after him.
Well, as it happens, I find myself in possession of a 4 2/3…
The idea for this cake started from a marzipan package I had in our kitchen cupboard for many months. I love marzipan, its texture and almondy flavor, but somehow I couldn’t figure out how to use it in a recipe. The basic way would be to cover a cake…