Restaurant day and vegan elderberry fudge

fläderfudge 1

Have you heard of Restaurant day? It is an event where anyone can set up a restaurant for one day, and serve food to people in their home, in the park or anywhere in the street. I think it is a great initiative, and may 17 th was the first time it took place in Malmö (it started in Helsinki, Finland a few years ago where it now has hundreds of participants).

I had to join of course, but not really having a lot of space in our apartment, I decided to set up a bike café.

I built a mobile café on my bike, with a little table, hanging baskets and even a bouquet of fresh mint.

restaurant day 1

restaurant day 2

The theme for the café was cakes for every one, which meant some gluten free cakes, some vegan and some without white sugar. There was for example rhubarb and cardamom muffins, rhubarb jam cookies, raw nutballs with rom, coconut, lemon and raspberries and some vegan elderberry fudge that turned out very well.

Fudge is my favourite sweets, I just love how it crumbles and melts in your mouth. Any visit to Britain are not complete without munching on at least on bag of assorted fudge at some point.

Fudge is not very easy to make “healthy”, I would say it is almost impossible if you want to keep the crumbly texture, but I am happy to be proved wrong. But making vegan fudge is not an easy task either (I found out from a English journalist who visited the café and praised my fudge).

For me it took two tries to get it right, and I can not say what the trick is, I think it was just luck. I added the vanilla and the elderberry squash in the end, and then steered the mixture until it started to thicken.

fläderfudge 2

Vegan elderberry fudge

3, 5 decilitre caster sugar

3 decilitre oat milk

100 gram vegan butter

½ tsp vanilla sugar or vanilla essence

1 tbsp elderberry squash

1 pinch of salt

Mix the sugar, milk, salt and butter in a pot. Turn to heat and boil until the mixture can stand the ball test ( a teaspoon of the mixture can be formed to a firm ball in a cup of water) or until it mixtures around 115 Celsius.

Take the pot of the heat and add the vanilla and the elderberry squash, steering rapidly. Keep steering until the mixture starts to thicken. Pour the mixture in to a bowl cowerd with baking paper and let it cool completely. Cut in to squares.

Have you seen and pop up- restaurants on restaurant day in where you live? Or have you maybe participated yourself? It would be great to hear from other cities!

restaurant day 3


Banoffe pancakes (GF, SF)

banana pancakes with date toffee and vanilla yoghurt


I just recently learned that Shrove Thuesday is also known as Pancake day in Britain! In Sweden we call it “Semeldagen” after this cake we traditionally eat; semla. Its a cardamom bun filled with lots of cream and almond paste. As delicious as it sounds a am not a bit fan. It just all gets a bit too much, with the white bun, all that cream, the overly sweet almond paste and then powederd sugar on top.

Pancakes on the other hand, I could eat every day! Its such a simple, filling food, and I love how you can make them in so many variaties and different flavours. It is equally scrummy just with lemon and sugar or jam as with several luxerious fillings.

banoffe pancakes 2

The other day with a idea for a cross over between a pancakes for Shrove Thuesday, and a banoffe pie, that I have been wanting to do for some time. To use bananna- and oat pancakes instead of a pie crust, make toffee from dates and swop the cream for vanilla yoghurt would make it sugar and gluten free, and make a mix between desert and breakfast that could be irrestisteble. And it was! It is one of the best pancake dishes I have ever had! The pancakes turned out fluffy and light, with perfect sweetnes from the banana, the somewhat sickening sweet date sause was balanced by the light and slightly sour yoghurt, and the sliced bananas and roasted almonds on top gave it that little extra sweetnes and crunchyness in the end. It may not be perfect surface, but the context make you want more. And it makes you full enough to acctually manage all the way through lent : )

I used a base for scotch pancakes, and added ground oats to the mixture to make it even more Scotish. So I guess the correct name could be…

Scotch banana-oat cake banoffe pancakes


1 banana

1 decilitre grounded oats or oat flour

1 organic egg

1, 5 decilitre oat milk or cow milk

1 pinch of salt

1/2 tsp baking powder

Ground the oats if you use whole oats. Mix the banana, egg, salt and milk with a mixer. Add the oat flour and the baking powder. Let set for about 10 minutes. Fry small pancakes and let them cool.

Date toffee sauce:

10-11 dates

1/2 decilitre oat cream or cow cream

1-2 tbsp oat milk or cow milk

1 pinch of salt

Rinse the dates and peel of the thin shell and take out the seed. Mix dates with cream, milk and salt with a mixer untill it turns in to a smooth sause


Aprox. 2 decilitre vanilla yoghurt or plain yoghurt mixed with some vanilla sugar

1/2 banana

1/2 decilitre chopped and roasted almonds, hazelnuts or walnuts

Place a pancake on a plate. Spread a layer of vanilla yoghurt and one of date toffee. Do the same with 2 layers more. Sprinkle the sliced banana and the chopped roasted nuts on top. Serve!

banoffe pancakes 3

Lemon drizzle slices with mango and coconut (gluten free)

lemon drizzle slices with mango and coconut 1
I really love lemony cakes! There is something irresistible with the mix of the tangy, slightly sour citrus with sweet cake. Now when we are at the peak of the citrus season, and we can indulge in all kind of wonderful oranges, lemons, grapefruits and so on, both as they are as in cakes like lemon drizzle cakes and slices. I got inspired to make this cake from Aime at Wallflower girl and her Lemon drizzle slices. I wanted to do something similar, but then I came to think of the mango that had been taking up space in the freezer for a long time. Maybe I could use the pulp as a base for the cake? I realized I was taking a big risk, I could have ended up with some kind of runny warm milkshake. But the experiment did work, the cake got firm but still moist and soft. I think the coconut flour played a big part in that. Coconut flour is soaking up a lot of moisture, and thats probably what it did from the mango pulp. The mango gives the cake that fruity, sweet and almost perfumed flavor that is so significant for mango. It mixes very well with the coconut, and get lighten up by the lemon juice. I dont think anyone would be able to guess that this cake is gluten free and has very little sugar in it! If you would like a sweater cake with a more distinct icing you can mix the lemon juice with a few tablespoons icing sugar instead of honey.

lemon drizzle slices with mango and coconut 2

Lemon drizzles slices with mango and coconut

200 gram mango pulp
1 dl coconut flour
1/2 dl shredded coconut
2 tbsp caster sugar or coconut sugar
1 tsp baking powder
2 eggs

Juice from 1 lemon
2 tsp honey

Mix the mango pulp with the shredded coconut. Stir in the coconut flour and the baking powder. Whisk the eggs and the sugar until fluffy. Stir in to the mango mixture.
Spread the batter in a oven tray lined with baking paper.
Bake in 180 C for 30-40 minutes until firm and golden.
Let cool, pick the cake and pour lemon juice mixed with honey over the surface. Sprinkle with shredded coconut. Cut in to squares.

Minuature hazelnut Victoria sponge cakes

mini victoria sandwiches 1

The new year has started in a grey, wet and grisly way here in south of Sweden, and I can not say how happy I am to escape to the sunshine, beaches and tapas of the Canary island Tenerife for a week tomorrow. For those of you who need other kind of comfort I share this recipe for miniature heart shaped hazelnut Victoria sandwich cakes. They have very little sugar and are almost healthy and a definitely a guilt free desert or treat on any gloomy, or for that matter sunny day.

The hazelnut flour gives them a nutty touch that goes very well with the cream and the vanilla, and makes them a bit more exciting then the regular sponge cake that is commonly used for Victoria sponge cakes.

mini victoria sandwiches 2

In Sweden we have a cake called “gräddtårta” or cream cake, that is very similar to a Victoria sponge cake, but it usually has cream on the outside as well. It is traditionally eaten in the summer, for children’s birthday parties or for midsummer or graduations. The soft sponge, the fluffy cream and the sweet and a little bit sour raspberries brings me back to sunny summer days with the smell of green grass and a warm sothing brezze in the air. That is something that can be nice to dream away to at times like these.

On thing that confuses me is if the right name for this cake is Victoria sponge or Victoria sandwich cake? Both versions are used in recipes online. Anyone who can clear it out?
Also, does anyone know if there is any rules for whether you should put the cream or the jam on to the cake first, in a similar way that there is with the scones in Cornwall and Devon? I found it more practical to put the cream first…

From the research I have done about the cake I have found out that it was part of the very first tea time, or after noon tea rituals! The tradition is said to be invented by a Dutchess of Bedford; Anna Maria Russell, who was one of the ladies-in-waiting for Queen Victoria at the time. She would get a craving in the afternoons, and came up with the idea that small cakes should be eaten together with tea. Soon the tradition had spread across the country. The small cakes filled with cream and jam was said to be Queen Victorias favorites, and therefor got named after her.

mini victoria sandwiches 3

Mini hazelnut vicotoría sponge/sandwich cakes

1,5 dl spelt flour
1, 5 dl hazelnut flour or ground hazelnuts
1 tsp baking powder
75 gram butter
2 eggs
½ decilitre sugar
½ tsp vanilla powder
1 pinch of salt

1 decilitre of frozen raspberries (or fresh in the summer
Whipped cream
Icing sugar or vanilla powder to dust over the cakes

Heat the oven to 180 c.
Melt the butter and leave to cool. Mix the flours, the salt, vanilla and baking powder in a bowl. Beat the sugar and the eggs to a fluffy consistency. Fold the flour mix in to the egg mix and pour in the butter. Steer everything well.
Butter some small baking trays (heart shapes if you have) and line them with hazelnut flour. Pour mixture in to the trays, about 1 cm from the edge (the cakes will rise a lot)
Bake for 15-20 minutes until golden brown and a skewer comes out dry.
Leave the cakes to cool and cut them in half.
Mash the raspberries together, add some sugar if you want it sweater.
Spread the cream and then the raspberries evenly on the lover half of the cakes. Place the other half on top. Dust some icing sugar or vanilla powder over the cake.

I just love how the cakes look underneath, perfectly smooth almost like concrete moulds

I just love how the cakes look underneath, perfectly smooth almost like concrete moulds

I am admitting this recipe to the Tea Time Treats challenge, hosted by Lavender and Lovage and The Hedgecombers, that this month has the theme eggs.

Tea Time Treats