Valentine’s day is rolling in and I wanna share the recipe of the cake I made for last year’s Valentine’s day. It’s this moist and dense “Vegan Beetroot Coconut Cake”. And if you are looking for a fluffier cake I will have to guide you to this carrot cake I made a few week ago ;). Give this beetroot one a chance though!
Beetroot is high in fibre, is a good source of iron and folic acid and is also anti-oxidant rich. Recent studies have even shown that regular consumption of beetroot can also help lower blood pressure. So this is one vegetable that we definitely should be eating more of.
Furthermore, beetroots are a wonderful source for natural food coloring and give you this natural vibrant pink color. Depending on you it can turn your food into a deep velvet red for velvet cakes or make it a soft pink. Since coming to Sweden I have found my new love for beetroot anyway so I will probably make something beetroot related for today evening.
Peel the beets and chop each one into small pieces. Boil them in a pot.
Meanwhile mix the remaining ingredients together in a bowl – except for the coconut milk. Starting with the dry ingredients and gradually adding in the moist ones.
After the beets are cooked, get them out of the water and let them cool down. Afterwards put them in a blender or processor and blend them until you get a puree consistency. Add the coconut milk.
Add the beetroot mixture to the other batter. Pour everything into a cake form of your choice.
Put the cake into the oven and bake for around 35-40 minutes. After you put the cake out let it completely cool down. Garnish with strawberries for a sweeter and fruity cake. And leave it in the fridge when you don't eat everything.
Ostkaka literally translates to “cheesecake”. Do not confuse it with the American cheesecake though. It’s more similar to the German cheesecake (“Käsekuchen”). It originates from Småland, and there is a similar variant in Hälsingland.
The Swedish dish has a firm consistency and subtle, creamy taste. It is usually eaten lukewarm with different jams, fruits, whipped cream or ice cream. I love eating freshly baked cake out of the oven or when it’s lukewarm, my friends prefer eating cake cold though. I often get weird looks for wanting to eat my cake warm so I am glad that you are actually supposed to eat Ostkaka warm. How do you prefer you cake? Tell me in the comment section 😉
Ostkaka is usually made by using rennet to milk and letting the its casein coagulateIn and then adding flour. In the following recipe we took cottage cheese as our base instead since its easier to purchase.
The traditional version from Småland contains added almonds, bitter almonds, eggs, cream and powdered sugar. Its consistency is more grainy than in the Hälsingland version.
In the version from Hälsingland you do not use almonds. Slice the baked cake, add some cream to the cake slices and let the whole thing get warm in the oven. The cake is served with a berry sauce or with cloudberry jam and cream.
My mother has started juicing again and mostly uses oranges, apples, carrots and cucumber. Back in the old days when I was still young and naive I hated that she made me drink at least one glass of it everyday. Most of the time I left it in the fridge. I was in that rebellious phase where I refused to eat my veggies and fruits. But this in turn made the juice go all bitter, because of the oranges my mom put in which made me despise it even more.
As you can see I used to big not a big fan of juicing but now that I am all grown up I am thankful she make me drink all these healthy vitamins! I very much appreciate the taste of it now and it’s such a refreshing drink to have during summer time! I will definitely make my kid drink it everyday!
So here comes a great recycle hack: Whenever you juice a lot of compost will add up then you can re-use. In this case, the carrots! That’s not only a good way to reduce waste but you can skip having to grate the carrots as well!
When my mom juices I ask her to start with the carrots first so she can give me the carrot compost because I don’t want it to have the bitter orange taste in it. And then I make carrot cake/bars out of it! I’ve been trying out different ratios and ingredient combinations and I haven’t fully nailed the texture when you leave it cold yet but I got the taste on point now! I love the recipe I came up with and I would love for you to give it a try! It’s soo good and low calorie as well!
So here I come with my turn on the low calorie carrot cake. It’s not the typical carrot cake with white icing and a thick layer of dough. I am never sure how to call this brownie sized bars. Then again I don’t want people to think of hard protein bars… so I settle with calling them “cake bars”.
Site note: You should serve it hot/warm out of the oven or reheat it in the microwave though. Because when you leave it in the fridge or outside it becomes kinda hard and dry and the taste is not as intense. It’s my own favorite cake recipe for carrots though and again: It taste dang amazing when served hot!
Student hack: Whenever I make cake bars shaped rectangle like these (for example my safran banana cake recipe) I use my treasured glass containers from Ikea as a cake form. They do a pretty decent job so I don’t have to buy an actual cake spring form.
Sweden has a lot of pastry days like the Kladdkaka day tomorrow. Today though in memory of King Gustav II Adolf death in 1632 is Gustav Adolf day were Gustavus Adolphus cake is eaten.
Gustav II Adolph, was the King of Sweden from 1611 to 1632. He is often regarded as one of the greatest military commanders of all time, with innovative use of combined arms.
The 6.11 has been celebrated since the early 1800’s and is especially popular in Göteborg, a city founded by the king. I have yet to find a place selling them in Umea. Please tell me if you know a place in Umea selling some Gustavus Adolphus cake!
The Gustavus Adolphus cake vary locally but most versions have a portrait of the king on the top, usually made of chocolate or marzipan.