Category Archives: Sweet Tooth

Finnish Runeberg’s Cakes

Runeberg's Cakes - 2women2cats

This is one of the Finnish desserts that probably every single Finn has had in their life. It is eaten on Runeberg’s Day on the 5th of February. Usually these cakes start to appear in the stores in January. The bought cakes are nice, but naturally nowhere near as good as self made ones. First of all they rarely have rum in them!

Runeberg's Cakes - 2women2cats

If you don’t like the flavour of rum, you can as well leave it out and replace it with lemon or orange juice. The Finn Crisps used in the recipe are a type of thin rye crispbread that is found everywhere in Finland. I’m not sure how common it is in other countries, but I know it is found at least in Germany. If you can’t get it anywhere, you can also replace it with gingerbread, speculoos or dark breadcrumbs.

Traditionally the cakes are baked in special Runeberg’s cake tins (cylinder shaped) but you can use a muffin silicone form or dessert rings. As you can see on the pictures I used different shapes for my cakes but I think the cylindrical ones looked the best.

Runeberg's Cakes - 2women2cats

The cakes should be really moist despite the amount of different crumbly ingredients. This is why they are moisturized with a water/sugar/rum mixture, and if you’re not eating the cakes on the day of the making, you should give them a small bath before serving.

Runeberg's Cakes - 2women2cats

Runeberg's Cakes - 2women2cats

Runeberg’s Cakes (6 pieces)

Ingredients

50 g almonds
45 g Finn Crisps
45 g breadcrumbs
90 g plain white flour
100 g butter (room temperature)
90 g sugar
1 tsp baking powder
1 tsp ground cardamom
1 egg
100 ml heavy cream
2 drops bitter almond aroma

100 ml water
25 g brown cane sugar
1 tbsp rum

raspberry jam
powder sugar and water

Crush the almonds into a rough crumble with a food processor. Do the same with the Thin Crisps, but process them into a fine flour. Set them aside for later use.

Runeberg's Cakes - 2women2cats

Runeberg's Cakes - 2women2cats

Whip the butter and sugar into a foam and add the egg while whisking.
Mix the dry ingredients together and add them to the batter. Pour in the cream, add two drops of bitter almond and whisk just until everything is evenly incorporated.

Runeberg's Cakes - 2women2cats

Runeberg's Cakes - 2women2cats

Pour the batter into a muffin pan or your desired tins. Bake at 200°C for 20-25 minutes. While the cakes are in the oven, make the rum/water/sugar mixture. Heat up the water in a pan, dissolve the sugar in it and add the rum.

When you take the cakes out of the oven, pour some of the water mixture on them immediately and let them cool down in the pan. You can smooth out the tops with your fingers to give them a flatter look.

To make the sugar ring take a few spoons of powder sugar and add just enough water to make a paste. Don’t let it get too thin! Pour into a piping bag and decorate each cake with a sugar ring. Add a spoonful of raspberry jam in the middle.

Enjoy!

Tiia

Runeberg's Cakes - 2women2cats

Runeberg's Cakes - 2women2cats

Vegan Hazelnut Chocolate Chip Cookies

This year I wanted to try a few more vegan recipes, especially in baking. I saw these cookies on mywifemakes and immediately wanted to try them. They turned out to be delicious and I will definitely make them again. No one would ever guess they’re vegan and they are really easy to make! The raw dough still tasted a bit coconutty but I couldn’t taste any coconut flavour in the baked cookies. I also used my homemade peanut butter which is a really quick 1-ingredient recipe, while store bought jars often include extra oils, salt or sugar.

Ingredients

75 g virgin coconut oil, melted
110 g brown sugar
1 tbsp ground flax seeds
2 tbsp peanut butter
1/2 tsp vanilla bean powder
110 g plain flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt & some for sprinkling the cookies
80 g vegan chocolate
50 g hazelnuts

Preheat the oven to 175°C, line a baking tray with parchment paper and roast the hazelnut for a few minutes.

To make the flax egg mix one tablespoon of ground flax seed with three tablespoons of water and set aside until it becomes gelatinous. In the meantime chop the nuts and the chocolate.

In a bowl whisk together the sugar, vanilla, coconut oil, peanut butter and flax egg. Add the flour, soda and baking powder and mix until everything is just incorporated. Then you can add the hazelnuts and the chocolate and carefully mix everything together. Drop the cookies with two spoons onto the tray or use your hands (I think hands are the easiest option) and flatten the cookies a bit. Sprinkle with sea salt and bake around 11-13 minutes. Let them cool down because they will be quite soft at first. Enjoy!

Stef

2women2cats: Vegan Hazelnut Chocolate Chip Cookies

2women2cats: Vegan Hazelnut Chocolate Chip Cookies

2women2cats: Vegan Hazelnut Chocolate Chip Cookies

Homemade Peanut Butter

Yesterday I wanted to make some vegan chocolate chip cookies until I noticed that I didn’t have any peanut butter at home and of course that was needed for the recipe. I decided to quickly roast some peanuts and make my own.

2women2cats: Homemade Peanut Butter

Making your own peanut butter is the easiest thing ever, way better and cheaper than store bought one. Also no additives, salt, sugar or oil. For peanut butter you’ll only need peanuts, that’s it. Should be obvious but when you look at the back of peanut butter jars in the store you’ll often be surprised.

2women2cats: Homemade Peanut Butter

Ingredients

200 g peanuts (with skin or peeled)

Heat up your oven to around 175°C and gently roast the peanuts for a few minutes on a tray. Don’t let them get too dark, otherwise the peanut butter will be quite bitter. If you bought peanuts that still have the skin, you need to let them cool down a bit and take the skins off. If you bought already peeled ones you can go ahead and start processing the nuts in a food processor. Depending on the type this might take while. I don’t have a Vitamix (unfortunately), so I need to scrape down the sides every once in a while so everything will be mixed evenly. The peanuts will first turn into flour and eventually into butter when the oils are released. Take a deep breath, it will smell awesome! Continue processing until the texture suits you. Store in a jar in the fridge or eat immediately. Enjoy!

Stef

Oh, and if you’re wondering about the cookies I mentioned in the beginning: they turned out perfect and I will put up the recipe here soon.

2women2cats: Homemade Peanut Butter

2women2cats: Homemade Peanut Butter

Lemon Poppyseed Cake

2women2cats: Lemon Poppyseed cake

I made this cake on Christmas Eve because I didn’t want a heavy cream cake this year as a dessert. There is usually so much food that eating cake afterwards becomes a challenge. I wanted something a bit lighter with a fresh lemony taste and immediately thought about a lemon poppyseed cake.

The dough is basically the same as my Frankfurter Kranz recipe with added lemon and of course poppyseeds. I used a loaf baking pan for it but I am sure it would also look wonderful as a Bundt cake.

Ingredients
250 g softened butter (add a bit of salt to the batter if you don’t use salted butter)

200 g sugar
1/ 2 tsp ground vanilla
4 eggs
zest of 1,5 lemons
juice of 1 lemon
125 g plain flour
125 g potato or corn starch
1/2 tsp baking powder
50 g poppyseeds

For the glaze
100 g powdered sugar
water or lemon juice
elderflower syrup (optional)
sugared flowers or other decoration

Preheat the oven to 180°C, grease the loaf pan and sprinkle with bread crumbs to prevent the cake from sticking to the sides.

Beat the butter with the sugar and the vanilla until it’s white and fluffy. Add the eggs and the lemon zest.  Beat until the batter is thick and fluffy.

Combine the flour, starch and baking powder in a bowl and slowly add to the mixture until everything is incorporated and the dough is shiny.

Add the lemon juice and mix slowly until everything is smooth, then add the poppyseeds and pour the dough into your baking tin.

Bake for around 60 minutes. If the crust gets too brown, cover the cake with aluminium foil. Let the cake cool down in the baking pan and wait with the glaze until it’s completely cold.

If you want to use elderflower syrup for the glaze, add around two teaspoons to a bowl of powdered sugar and add as much water or lemon juice as needed to make a runny paste. Don’t make it too thin or else it won’t cover the cake but instead run down the sides completely. Decorate with sugared flowers, sprinkles or leave it plain. Enjoy!

Stef

2women2cats: Lemon Poppyseed cake

2women2cats: Lemon Poppyseed cake

Eggless Eggnog

I actually don’t remember if I ever had a proper eggnog. Many years ago a good friend of mine made an eggless eggnog when we stayed Christmas in the Dakhla Oasis in Egypt, where we had been for excavations. She didn’t want to use raw eggs because we already had managed to get salmonella from raw cookie dough a month prior to Christmas, so they were out of the question. While salmonella is not so much of a problem in Finland, I still wanted to stick with an eggless eggnog recipe. After realizing that I don’t really drink cow milk anymore either, I decided to make it completely vegan.

If you don’t want to have a vegan eggnog but keep it eggless nonetheless, you could also switch the almond milk for a full fat cow milk and use normal whipping cream.

2women2cats: Vegan Eggnog

2women2cats: Vegan Eggnog

Ingredients (makes 2-3 portions)

1 cup almond milk
2/3 cup soy whipping cream (I used Alpro Soya)
1/3 cup muscovado sugar
vanilla bean extract or fresh vanilla bean
1 heaped tsp corn starch
fresh nutmeg

Rum or brandy (optional)

Take a tbsp of the almond milk and mix it with the corn starch. Set aside and heat the rest of the milk on medium heat with the vanilla. I added empty vanilla pods to give the milk a nice flavour. You can now add the sugar. How much you’ll need depends if you use a sweetened milk or not, so add a bit more than 1/3 cup if it’s not sweet enough for you. When the milk starts to simmer add the cornstarch/milk mixture to thicken it up. Take it off the heat and start whipping the soy cream. Keep a few spoons for decorating the eggnog later and gently stir the rest of the cream under the almond milk mixture. Let it cool down in the fridge (or outside if it’s cold enough). Add rum or brandy to your eggnog or leave it like it is. Pour in glasses, scoop a bit of cream on top and decorate with some freshly ground nutmeg! Enjoy!

Stef

2women2cats: Vegan Eggnog

2women2cats: Vegan Eggnog