I have been thinking about this over and over for quite some time now.
To start writing this blog in English? Or not?
Lately more than 50% of my “readers” (or should I say viewers) have come from other countries than Sweden. Every week I get a lot of questions on the recipes, and I do love your feedback so I’ve tried hard to keep up with answering e-mails and translating recipes. Because Google translation sucks. It really does.
And, I also love to connect with other bloggers. Worldwide. And Swedish is simply not the best language for that.
So I finally took the decision to do it.
Doing this transition from Swedish to English I realize that I’ll probably loose a few readers, but in the long run hopefully this will be more fun for everyone. More people will be able to read the recipes and I am going to love being able to connect more with other foodies worldwide.
However I sincerely hope that my Swedish friends and old blog readers won’t abandon me.
Please say you won’t?
For that reason I have decided, especially for you, to make a Swedish version of all recipes. Downloadable as a rather pretty and printable pdf file.
And a note for my international readers: English is not my native language so please bear with me if sometimes the words come out wrong or if my spelling’s crappy. I promise to do my best.
Whether you’re here for the first time or if you’re one of my old readers, I hope you’ll like it here and that I can inspire you to cook something. Because that’s what this blog is all about. And – I love comments and I’d love to know who’s been here – so please leave a comment and I’ll visit you too!
With that said, I’d like to skip directly to today’s recipe. And a short story to go with it, because most recipes come with a story.
Many of my relationships have started over food. My husband and I fell in love over a blackberry crumble, and yesterday I had my friend and colleague Karin over for lunch – a friend that I actually met thanks to food (she went to one of my workshops). And she has come to be a really good one over short time. Whenever we meet we seem to cook for each other, and we seem to have just the same idea of what makes a perfect lunch. We love to enjoy something quite simple for “main” (like a soup), combined with a squishy cake or some homemade sweets for dessert while we discuss methods of baking and mixing different gluten free flours.
You see, Karin is intolerant to gluten and we always seem to find great interest in discussing varieties of gluten free flours. I am not gluten intolerant, but have for the last year or so found great thrill and joy in cooking and baking with gluten free alternatives – always trying to find the healthiest combinations.
So, Karin – I made this cake with you in mind. And I’m so glad you liked it. ‘Cause there’s nothing like cooking for someone who loves it and appreciates it like you do. Is there?
For our lunch this time we had a kale soup with prawns, and for dessert (yes, we had seconds too) we had this cake. A traditional christmas cake in many Swedish homes, but my take on it is gluten free and gifted with a frosting too. And not just any frosting – a vanilla goat cheese frosting.
Enjoy! And happy thanksgiving for those of you who celebrate tomorrow!
Gingerbread bundt cake with lingonberries and Vanilla goat cheese frosting
1/3 cup (80 g) raw cane sugar
1/3 cup (70 g) coconut sugar
100 g butter, melted and cooled
2/3 cup yoghurt (full fat, 3-5%)
2/3 cup gluten free oat flour
1/3 cup + 1,5 tbsp (50 g) almond flour
3 tbsp (35 g) brown rice flour
1 tbsp psyllium husks
2 tsp baking powder
1 tsp sea salt
1,5 tsp ground ginger
1,5 tsp ground cloves
2 tsp ground cinnamon
a good pinch of freshly ground black pepper
1/3 cup lingonberries (or cranberries), lightly thawed if frozen + 2 tbsp brown rice flour
1) Preheat the oven to 175° C (350° F). Butter and flour a bundt tin with almond flour. Melt the butter for the cake and set aside.
2) In a medium bowl beat the eggs with sugars for at least 5 minutes, until light and fluffy. Add melted butter and yoghurt.
3) In a second bowl, mix all dry ingredients and stir well to combine. Then carefully fold the dry ingredients into the egg mixture using a rubber spatula. Mix the lingonberries with the rice flour and add them to the mixture.
4) Scrape the mixture into the tin and bake in the lower part of the oven for about 40-45 minutes. Let the cake cool a bit before you remove it from the tin.
60 g butter, at room temperature
1 + 1/3 cup powdered sugar
100 g soft goat cheese
juice of 1/2 lemon
1 vanilla pod, seeds scraped out
pinch of sea salt
1) Whisk all ingredients for the frosting well using an electric hand mixer. Spread it evenly over the completely cooled cake and decorate with lingonberries or cranberries.
And for those of you who try to avoid powdered sugar for some reason jump over to Cookie + Kate for a great tip on making your own. For this cake I made mine from raw cane sugar.