This is again one of my mums old recipes. I’ve made it time and a time again, always with great success. Only little addition I made this time is the pool of chocolate sauce it sits in. I’ve been off sweets and chocolate for almost two and a half months now so any reason to incorporate a bit of chocolate in a cake, I’ll take it.
Spiced Cake or Maustekakku as it’s called in Finnish
Hazzle free cake with chocolate sauce.
- 450 ml plain flour
- 300 ml soft brown sugar
- 2 tsp baking soda
- 5 tsp mixed spice
- 2-3 apples, grated
- 2 eggs
- 200 ml sour cream
- 100 g melted butter
- Gently mix all the ingredients
- Bake in the oven at 175°C for one hour
- Let it cool down for 30 minutes and pour chocolate sauce on top. Generously.
- 200 g milk chocolate
- 100 ml double cream
- 1 knob of butter
- Heat up the cream and butter
- Once they they’re almost at boil, turn of the heat and mix in the chocolate
Preparation time: 10 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 8
Pea soup is a traditional Thursday food in Finland. The tradition goes back all the way to the 15th Century when Finland used to be Catholic. People used to fast on Fridays so it was important to eat something nutritious and filling the day before. Although Finland became Lutheran in the 16th Century, the tradition lived on. Today many schools and the Army serve pea soup on a Thursday. For the same reasons, pea soup is also eaten on Shrove Tuesday, day before the fast begins.
Most pea soup eaten in modern day Finland is made with dried peas and is sold in 400 gram tins. As my corner shop doesn’t carry any dried peas, I decided to make up the recipe with fresh ones. Better for it. The soup turned out lovely, fresh but also sweet and filling. I’ve not added any ham to keep this vegetarian but if you feel like it, throw in a couple of handfuls of diced ham about a minute before taking it off the heat.
Fresh Pea Soup
- 1 onion
- 500 g fresh frozen peas
- 500 ml vegetable stock
- knob of butter
- 1 tsp mustard
- 1/3 tsp white pepper
- Sauté the chopped onions with the butter for about four minutes
- Meanwhile, place the egg in boiling water for 10 minutes
- Add the stock, peas, a pinch of salt, white pepper and the mustard
- Bring it back to boil and once it does, leave it to simmer for another four minutes
- Blitz with a hand mixer until almost smooth
- Serve with half a hard boiled egg
- Garnish with small basil or mint leave but don’t use olive oil as I did. It just doesn’t go with it
I’ve tagged this as vegan which it obviously isn’t. But if you substitute butter with vegetable oil and leave the egg out, the pea soup suddenly become suitable for vegan diets. This recipe serves two as a main or four as a starter.
Preparation time: 2 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4