Monthly Archives: toukokuu 2017

Easy favorite – Banana bread

I just realised some time ago, that I absolutely LOVE baking and especially making cakes. But you know what? I actually don´t enjoy eating them that much anymore. I can´t even tell when this has changed, and even I always taste what I make, it is nowadays more to figure out what to change to make it even better. However every now and then I do want to have something nice with my coffee, and this easy banana bread has been a favourite for some time now. I have been posting on my Instagram so many banana bread photos, that I decided it is time to share the recipe here also. Anyone else crazy about banana bread?



I usually share here only my own original recipes, but this time I can´t take the credits for this deliciousness. The original recipe for this banana bread is from AMAZING Tuulia blog, which I advise you to go and check out asap. I have done few small changes to the original recipe, as I always try to use what I have at home, and not go and buy all in the recipe. I actually do a lot improvising when I cook, but as the original recipe for this one was so good, I haven´t felt the need to change it a lot. And what I love about this recipe, is that it is super easy, not too sweet, it is “healthy” (well healthier than many things), and also gluten and dairy free. Perfect snack, breakfast or little sweet things with your coffee. Or you disagree with me?


Banana bread

time 60min. // 24×10 cm bread loaf // dairy & gluten free


  • 2+1 big ripe bananas
  • 2 tsp baking powder
  • ground vanilla
  • (organic vanilla extract)
  • a pinch of salt
  • 2 tsp Ceylon cinnamon
  • 3 organic eggs
  • 1 tbsp coconut oil
  • 2 tbsp honey
  • 150 ml plant milk
  • 200 g buckwheat flours
  • 130 g other gluten free flour (I used oat)
  • handful almond crush


PREHEAT the oven to 175°C

MASH 2 bananas until you get a smooth mixture, and add the spices

MELT coconut oil and add it with rest of the ingredients to the banana-spices mix

GREASE a loaf pan with coconut oil

POUR in the dough

CUT one banana in slices (lengthwise) and add the slices to the top

CRUMBLE almond crush on top

BAKE for 40 to 45 minutes




aika 60min.  // 24×10 cm leipävuoka // maidoton ja gluteeniton

  • 2+1 isoa erittäin kypsää banaania
  • 2 tl leivinjauhetta
  • vaniljaa myllystä
  • (luomu vanilja uutetta)
  • ripaus suolaa
  • 2 tl ceylon kanelia
  • 3 luomu munaa
  • 2 rkl hunajaa
  • 150 ml kasvimaitoa
  • 200 g tattarijauhoja
  • 130 g gluteenitonta jauhoa (esim. kaura)
  • kourallinen rouhittuja manteleita


ESILÄMMITÄ uuni – 175°C astetta

MURSKAA 2 banaania tasaiseksi massaksi, ja lisää mausteet

SULATA kookosöljy, ja lisää se, sekä muut ainekset banaani-mauste seokseen

VOITELE leipävuoka kookosöljyllä ja kaada taikina vuokaan

LEIKKAA yksi banaani pituussuunnassa siivuiksi, ja asettele taikinan päälle

LISÄÄ vielä päälle mantelimurkaa

PAISTA 40-45 minuuttia




Have a nice weekend!

// Helppo suosikkini, banaanileipä!

New chapter in life

Hi you, how is everything? A lot has happened, and finally, I have time to get back on track with blogging. This spring has been crazy, and I have been working so much it does not make any sense. I started my last internship earlier this year and for financial reasons, I decided I will also keep my other job. When you add two jobs together, it suddenly came to 55 to 70 hour work weeks – what the hell! And top of that, I have been doing my last school projects, working with several projects and started to look for a new job. It has not been easy, but somehow I have managed to pull it all together. And I am so happy about all the work I have done, as Monday I´ll start a new chapter in my life.



So what is happening? My internship is done, and I can start to plan my graduation. I also resigned from my part-time job earlier this week, as on Monday I am starting a new full-time job matching my education. I couldn´t be happier and more excited about all this!! I started to look for a new job already some months ago, and I have to tell you, it has been so much more stressing and difficult I could have ever imagined. I will write more about this later, as I think it is a topic I have a lot to say. So from super busy schedule and crazy working hours, I will go to normal Monday to Friday job. Honestly, can´t even fully understand how much more time I will have in the future. Or will I?



I have been working with a crazy timetable the past million years. I started to work part-time already when I was in high school, and only when I have been living abroad, I have not worked. I always have so much what I want to do, but with the work-school combo there just hasn’t been enough time for everything. So you can imagine it is really a huge change for me to have all evenings, weekends and holidays free from now on. I have about million plans for all the extra free time, and I can already feel how good this change is. I have huge plans for my blog (big changes coming this summer), I hired a personal trainer (more about this later), there are so many travel plans, I want to improve so many skills and take some courses, I also want to finally finish DIY projects I have started earlier and there are so many books waiting for me and and and.. One could say hello and goodbye free time, haha!



Hope everything is fine with you, enjoy the last days of May!


// Uusi kappale elämässä alkaa N-Y-T!


Romantic chocolate -raspberry mousse cake

Before anyone thinks this blog is turning into a cake blog, let me tell you that the past weeks have been crazy. I started my last internship before graduation and I have been working also evenings/weekends in my other job. So, if I count fast, my weeks have been 55 to 70 hours of work, and what is left after that is not much free time. And as I have managed to bake new cakes almost every week now, there is a lot of recipies to share. This one here is my all time favourite, and I can easily say that it is my signature cake.


Before we go to the recipe I want to tell little more about this cake. When I graduated last year from the university, I wanted to have something pink and delicious. I ended up with the same problem I have many times – I knew what I wanted but there was no recipe for that. So I needed to create a recipe, and after some testing, this is the end results. I have made this cake many times since that, and it keeps surprising people every time. It looks like a delicious berry mouse cake, but when you cut it, you find layers of chocolate inside. For the mousse, you can use any berries you like, but I personally like most raspberries, as they work super nicely with chocolate. And for the decoration, only your imagination is the limit. I added the actual recipe again in two languages, but this time separately so that it would be more clear.


Chocolate – raspberry mousse cake

Serves 10-12 // time 2h active, 12h passive  // ø 16 & 18 cm cake tins



  • 5 eggs
  • 150 g dark chocolate
  • 2 ½ dl flour
  • 1 tbs vanilla sugar
  • 1 tsp baking powder
  • (ground vanilla)
  • ¼ tsp salt
  • 200 g butter
  • 2 dl brown sugar


  • 300 g raspberries
  • 4 dl whipping cream
  • 200 g cream cheese
  • 1 organic lemon
  • 1 ½ dl sugar
  • 7 gelatine sheets


  • chocolate
  • lemon balm
  • whitechocolate covered freeze-dried raspberries

Suklaa – vadelma moussekakku

10-12 hengelle // aktiivinen aika 2h, passiivinen 12 h // ø 16 & 18 cm irtopohjavuoat



  • 5 munaa
  • 150 g tummaa suklaata
  • 2 ½ dl vehnäjauhoja
  • 1 rkl vaniljasokeria
  • 1 tl leivinjauhetta
  • (Vaniljaa myllystä)
  • ¼ tl suolaa
  • 200 g voita
  • 2 dl ruokosokeria


  • 300 g vadelmia
  • 2 dl kuohukermaa
  • 2 dl vispikermaa
  • 200 g maustamatonta tuorejuustoa
  • 1 luomu sitruuna
  • 1 ½ dl sokeria
  • 7 liivatelehteä


  • suklaata
  • sitruunamelissaa
  • valkosuklaalla kuorrutettuja pakastekuivattuja vadelmia





Day 1 – cake base & raspberry puree  

  • Take butter out of the frige half an hour before you start making the cake
  • Preheat the oven to 175℃
  • Separate the egg whites and yolks (use room temperature eggs)
  • Melt the chocolate in a water bath
  • Mix the flour, vanilla sugar, vanilla and baking powder into a smooth mix
  • Whisk butter and cane sugar to foam
  • Add the yolks to the mixture one at a time
  • Add melted chocolate in a small batches to the dough while lightly mixing
  • Add the dry ingredients to the dough in a few batches, and mix evenly
  • Whisk the egg whites to a stiff foam and add the foam to the dough lightly stirring
  • Grease cake tin (diameter16cm) with butter and then add cocoa powder evenly
  • Pour the dough into the cake tin
  • Bake 40-45 minutes
  • Let the base cool well
  • Store the base (covered) in a refrigerator until the next morning
  • Cook the raspberries in a small amount of water for 5 to 10 minutes
  • Stir at regularly to get a smooth surface
  • Let the puree cool well, and keep it covered in the refrigerator until the next day

Day 2 – mousse & assembling 

  • Cut the cake base into three equal parts
  • Wash the lemon well, and grate the zest
  • Put the gelatine sheets in a cold water
  • Whip the cream to a foam
  • Add cream cheese, sugar and lemon zest to the mixture
  • Add the berry puree
  • Heat up lemon juice, and add gelatine sheets – mix until the mixture is smooth
  • Stir smoothly and check that the gelatin has completely melted
  • Add the gelatine -lemon mixture to the mousse stirring constantly
  • Put one piece of cake on a serving plate
  • Place the bigger cake ring around the base, so that the distance between the cake base and the ring is ~1cm
  • Pour the mousse all over the base, so that the mixture goes to the edges, and the base is fully covered
  • Place the second cake base top of the mousse into the center
  • Pour more mousse in, so that the mixture goes over the edges and bottom again
  • Add the last cake base, and pour the remaining mousse
  • Smooth the surface
  • Allow to set for at least 4 hours in the refrigerator


  • Carefully remove the cake ring (use knife as a help if needed)
  • Melt the chocolate in a water bath
  • Pour melted chocolate to piping bag, use small-headed tip
  • Cut the raspberries half
  • Pipe the chocolate to the top and set the decorations
  • Finish with fresh lemon juice



Päivä 1 – kakkupohja & vadelmapyree 

  • Ota voi huoneenlämpöön puoli tuntia ennen valmistamista
  • Esilämmitä uuni 175℃
  • Erottele valkuaiset ja keltuaiset (käytä huoneenlämpöisä kananmunia)
  • Sulata suklaa vesihauteessa
  • Sekoita jauhot, vaniljasokeri, vanilja ja leivinjauhe tasaiseksi seokseksi
  • Vatkaa huoneenlämpöinen voi ja ruokosokeri vaahdoksi
  • Lisää keltuaiset seokseen yksi kerrallaan
  • Lisää sulatettu suklaa pienissä erissä taikinaan samalla kevyesti vatkaten
  • Lisää kuivat aineet taikinaan muutamassa erässä, ja sekoita tasaiseksi
  • Vatkaa valkuaiset vaahdoksi ja lisää valkuaisvaahto taikinaan kevyesti sekoittaen
  • Voitele irtopohjavuoka (halkaisija16cm) voilla, ja jauhota kaakaojauheella
  • Kaada taikina vuokaan ja tasoita pinta
  • Paista uunin ala tasolla 40-45 minuuttia
  • Anna jäähtyä hyvin
  • Säilytä pohja seuraavaan päivään vuoassa, alumiinifoliolla peitettynä jääkaapissa
  • Keitä vadelmia pienessä määrässä vettä 5-10 minuuttia
  • Sekoita tasaisin väliajoin, jotta saadaan tasainen pyree
  • Anna jäähtyä hyvin, ja säilytä peitettynä jääkaapissa seuraavaan päivään

Päivä 2 – mousse & kasaaminen 

  • Leikkaa kakkupohja kolmeen saman paksuiseen osaan
  • Pese sitruuna hyvin, ja raasta kuori
  • Laita liivatelehdet kylmään veteen
  • Vatkaa kermat vaahdoksi
  • Lisää tuorejuusto, sokeri ja sitruunan kuoriraaste seokseen
  • Lisää lopuksi marjapyree
  • Kiehauta yhden sitruunan mehu kattilassa, ja lisää kuivaksi puristetut liivatelehdet
  • Sekoita tasaiseksi, ja tarkista että liivate on sulanut nesteeseen kokonaan
  • Lisää liivate-sitruuna seos tasaisena vanana moussen sekaan, koko ajan sekoittaen
  • Laita tarjoilulautaselle yksi pala kakkupohjaa
  • Aseta kakkurengas pohjan ympärille niin, että pohjan ja renkaan väliin jää n. 1cm väli
  • Kaada pohjan päälle moussea niin, että seosta menee reunoille, ja pohja peittyy
  • Aseta toinen kakkupohja keskelle vuokaa moussen päälle
  • Kaada lisää moussea vuokaan niin, että seos menee jälleen reunojen ja pohjan päälle
  • Lisää viimeinen kakkupohja vuokaan, ja kaada loput moussesta pohjan päälle
  • Tasoita pinta
  • Laita tuorekelmu tai alumiinifolio vuoan päälle ennen kuin laitat kakun jääkaappiin hyytymään. Näin jääkaapista ei tartu tuoksuja kakkuun.
  • Hyydytä vähintään 4 tuntia jääkaapissa.


  • Irrota kakkurengas varovasti kakun ympäriltä käyttäen veistä apuna
  • Sulata suklaa vesihauteessa
  • Kaada suklaa pursotinpussiin, jossa on pienipäinen tylla
  • Leikkaa kuorrutetut vadelmat puoliksi
  • Pursota suklaa kakun päälle, ja asettele koristeet haluamallasi tavalla
  • Viimeistele tuoreella sitruunamelissalla

chocolate raspberry mousse cake


How do you like this one?


// Romanttinen suklaa – vadelma moussekakku!