Explorez tous les épisodes du podcast Flour & Fika – Scandinavian Baking for the World

Flour & Fika – Scandinavian Baking for the World | Episode 17

What do Swedes actually eat on National Day? Is it a huge patriotic celebration like the Fourth of July in the United States? And why do strawberries, whipped cream, and meringue seem to appear at every Swedish summer gathering?

In this episode of Flour & Fika, Ammna from Baked By Ammna explores Swedish National Day traditions, classic Swedish summer foods, and one of Sweden's most beloved cakes: Pinocchiotårta.

Plus, Ammna shares her version of this classic Swedish cake, filled with diplomat cream and fresh summer berries.

In This Episode

• Swedish National Day traditions
• What Swedes eat during National Day celebrations
• Swedish summer food culture
• Strawberries and cream in Sweden
• The history of Pinocchiotårta
• Meringue in Swedish baking
• Marängsviss
• Äppelmarängtårta
• Jitterbuggare
• Pinocchiotårta recipe with diplomat cream and berries

Pinocchiotårta with Diplomat Cream & Summer Berries

A classic Swedish summer cake featuring soft sponge cake, crisp almond meringue, diplomat cream, fresh strawberries, and seasonal berries.

Makes: 12 servings

Tray Size: 30 x 40 cm (12 x 16 inches)

Oven Temperature:

• 175°C / 350°F Fan Oven
• 175–200°C / 350–390°F Conventional Oven

Sponge Layer

75 g unsalted butter, softened

180 g caster sugar

5 egg yolks

90 g plain flour (all-purpose flour)

6 g baking powder (1½ teaspoons)

60 g milk

Meringue Layer

5 egg whites

180 g caster sugar

35 g flaked almonds (sliced almonds)

Filling

300 g heavy whipping cream

300 g diplomat cream

250 g fresh strawberries, sliced

200 g mixed fresh berries
(raspberries, blueberries, blackberries, or a combination)

Extra strawberries and berries for decoration

Diplomat Cream

250 g pastry cream (crème pâtissière)

150 g whipped cream

Fold the whipped cream into the chilled pastry cream until smooth and fluffy.

Method

1. Preheat oven to 175°C (350°F).
2. Line a 30 x 40 cm baking tray with baking paper and lightly grease.
3. Cream together the butter and sugar until pale and fluffy.
4. Add the egg yolks one at a time, mixing after each addition.
5. In a separate bowl, combine flour and baking powder.
6. Add the flour mixture and milk to the butter mixture and stir until smooth.
7. Spread the batter evenly across the prepared tray.

Make the Meringue

1. Whisk the egg whites until foamy.
2. Gradually add the sugar while whisking until glossy stiff peaks form.
3. Spread the meringue evenly over the sponge batter.
4. Sprinkle with flaked almonds.
5. Bake for approximately 20 minutes, or until lightly golden.
6. Remove from the oven and allow to cool completely.

Assemble

1. Carefully loosen the cake from the baking paper.
2. Cut the cake into two equal halves.
3. Place one half on a serving platter with the meringue side facing up.
4. Spread over the diplomat cream.
5. Add the whipped cream.
6. Scatter over sliced strawberries and mixed berries.
7. Place the second cake half on top, again with the meringue side facing up.
8. Decorate generously with extra strawberries and berries.
9. Serve immediately or chill for 30 minutes before serving.

About Flour & Fika

Flour & Fika: Scandinavian Baking for the World is a baking and food culture podcast hosted by Ammna from Baked By Ammna.

Each episode explores Scandinavian baking traditions, Swedish food culture, classic recipes, baking science, and the stories behind some of the Nordic region's most beloved desserts.

Follow for new episodes featuring:

• Scandinavian baking recipes
• Swedish desserts
• Cookie recipes
• Fika culture
• Nordic food traditions
• Baking tips and techniques
• Swedish holidays and celebrations
• Traditional Scandinavian cakes and pastries

Follow Ammna on Instagram: @bakedbyammna

If you enjoyed this episode, please subscribe, leave a review, and share it with someone who loves baking, Swedish culture, Scandinavian food, or discovering the stories behind traditional recipes.

What makes an ice cream sandwich so unforgettable?

In this episode of Flour & Fika, Ammna from Baked by Ammna explores the history of the ice cream sandwich, from its origins as a New York street food to Sweden's beloved Sandwich Glass. We dive into food nostalgia, baking science, Scandinavian food culture, and the secrets behind creating the perfect homemade ice cream sandwich.

You'll learn why some cookies become too hard in the freezer, what makes a cookie soft enough for ice cream sandwiches, and why peanut butter cookies are one of my favorite choices for homemade ice cream sandwiches.

We also explore modern ice cream sandwich trends from around the world, including brown butter cookies, pistachio ice cream, matcha desserts, gourmet cookie sandwiches, and the growing popularity of nostalgic desserts.

In This Episode

• The history of the ice cream sandwich

• Sweden's iconic Sandwich Glass

• Why ice cream sandwich cookies need to stay soft

• Brown sugar vs white sugar in cookie baking

• The science of freezer-friendly cookies

• Homemade vanilla bean ice cream

• Modern ice cream sandwich trends

• Peanut Butter Ice Cream Cookie Sandwiches

Peanut Butter Cookie Ingredients

• 1⅓ cups packed brown sugar

• 1 cup creamy peanut butter

• ½ cup unsalted butter

• 1 egg

• ¾ tsp vanilla extract

• 1½ cups all-purpose flour

• 1 tsp baking soda

Vanilla Bean Ice Cream Ingredients

• 3 cups heavy cream (or 2 cups cream + 1 cup whole milk)

• ¾ cup sugar

• Pinch of salt

• 1 vanilla bean

• 2–3 tsp vanilla extract or vanilla bean paste

Method

1. Pour 1 cup of the cream into a medium saucepan.
2. Add the sugar and pinch of salt.
3. Scrape the seeds from the vanilla bean into the saucepan and add the vanilla pod.
4. Warm over medium heat, stirring occasionally, until the sugar has completely dissolved.
5. Remove from the heat.
6. Add the remaining cream (or remaining cream and milk) along with the vanilla extract or vanilla bean paste.
7. Transfer the mixture to the refrigerator and chill thoroughly until completely cold.
8. Remove the vanilla bean pod before churning. Rinse and save the pod for another use if desired.
9. Churn according to your ice cream maker manufacturer's instructions.
10. Freeze until firm enough to scoop and assemble.

Assembly

1. Match cookies into pairs of similar size.
2. Scoop vanilla ice cream onto the flat side of one cookie.
3. Gently press a second cookie on top.
4. Smooth the edges if desired.
5. Freeze for at least 1–2 hours before serving.
6. Enjoy straight from the freezer.

About Flour & Fika

Flour & Fika is a baking and food culture podcast hosted by Ammna from Baked by Ammna in Malmö, Sweden.

Each episode explores Scandinavian baking traditions, Swedish fika culture, baking science, nostalgic recipes, modern dessert trends, and the stories behind the foods we love.

New episodes released regularly.

If you make these Peanut Butter Ice Cream Cookie Sandwiches, I'd love to see them!

Tag me on Instagram:

@bakedbyammna

If you enjoyed this episode, please don't forget to like, follow, subscribe, and share the podcast.

Leaving a rating or review helps more people discover Flour & Fika and helps spread a little more deliciousness around the world.

Thank you so much for listening, and I'll see you in the next episode.

Episode Description

In this special episode of Flour & Fika, we dive deep into Swedish coffee culture, the history of coffee, and one of Sweden’s most loved desserts—kärleksmums, a soft chocolate coffee cake topped with a rich cocoa glaze and coconut.

I’m joined by Malmö-based coffee roaster and café owner Carl Triberg from 1998 Coffee Shop, where we record a real, in-the-moment conversation inside his busy café. You’ll hear the espresso machines, the milk steaming, and the rhythm of everyday coffee life as we talk about what makes great coffee, how Sweden became one of the biggest coffee-drinking countries in the world, and why quality and craftsmanship matter more than ever.

We also explore the history of coffee—from its origins in Ethiopia to its arrival in Europe, and even Sweden’s attempt to ban it in the 18th century.

And of course, we finish with a classic: kärleksmums. Known internationally as a type of chocolate sheet cake or tray bake, similar to American Texas sheet cake or Australian lamington-style cakes, this version is uniquely Swedish—with coffee baked right into the flavor.

If you love baking, coffee, fika culture, or discovering traditional recipes from around the world, this episode is for you.

Kärleksmums (Swedish Chocolate Coffee Cake aka Love Yum Cake) Recipe

Yield: 20 squares
Pan size: 25 x 35 cm (9 x 13 inch approx.)

Chocolate Cake

• 200 g butter
• 200 ml milk
• 4 eggs
• 340 g sugar
• 240 g all-purpose flour
• 2½ tsp baking powder
• 2 tsp vanilla sugar (or 1 tsp vanilla extract)
• 90 g cocoa powder
• 1 tsp salt

Coffee GlazeTopping

• 100 g butter
• 50 ml strong brewed coffee
• 25 g cocoa powder
• 2 tsp vanilla sugar
• 300 g powdered sugar

• Desiccated coconut

Method

Preheat oven to 175°C (350°F), or 160°C (320°F) fan.

Grease and line a baking pan (25 x 35 cm / 9 x 13 inch).

Melt the butter, add the milk, and let cool slightly.

Whisk eggs and sugar until light and fluffy, about 5 minutes.

In a separate bowl, mix flour, cocoa powder, baking powder, vanilla sugar, and salt. Sift into the egg mixture.

Add the butter and milk mixture and mix until smooth.

Pour into the pan and bake in the center of the oven for about 30 minutes. Check with a toothpick—it should come out clean. Internal temperature should be around 96–98°C (205–208°F).

Let the cake cool completely.

Glaze & Assembly

Melt butter in a saucepan, remove from heat, then stir in coffee, cocoa powder, vanilla sugar, and powdered sugar until smooth.

Spread over the cooled cake and sprinkle with desiccated coconut.

Chill until the glaze sets, then cut into squares.

Don't Forget

If you try this recipe, I’d love to see it, tag me on Instagram @bakedbyammna where I share baking, behind-the-scenes, and everyday mom life.

If you enjoyed this episode, don’t forget to follow, subscribe, and share, it really helps grow the podcast and bring Scandinavian baking to more people around the world.

Thanks for listening, and see you in the next episode.

pecial thanks to Carl and his 1998 Coffee Shop for having us.

Recorded on location at 1998 Coffee Shop in Malmö.

Flour & Fika – Scandinavian Baking for the World
Rainy Day Pies: The Only Pie Dough You’ll Ever Need

This is your sign to bake a pie today.

In this episode of Flour & Fika, I’m sharing my never-fail homemade pie crust recipe—the one I use for everything. Whether you’re making a classic fruit pie or a cozy savory pie, this buttery, flaky crust will become your go-to. We talk about the origin of pie, what actually makes a good crust, and why butter gives you the best flavor and texture.

I’m also sharing two recipes you’ll come back to again and again: a classic strawberry rhubarb pie and a creamy chicken pot pie.

Never-Fail Pie Crust (Sweet or Savory)
Ingredients:
2 ¾ cups all-purpose flour (300g)
1 tbsp sugar
1 tsp salt
1 cup very cold butter, cubed (225g)
7–8 tbsp very cold water

Instructions:
Mix flour, sugar, and salt. Add cold butter and work it into the flour until crumbly with visible pieces of butter. Add cold water gradually until the dough comes together. Do not overmix. Shape into a disc, wrap, and chill before using.

Strawberry Rhubarb Pie
Ingredients:
2 cups strawberries
3 cups rhubarb, cubed
¼ cup cornstarch
¼ cup sugar
¼ cup brown sugar
¼ cup orange juice
1 tbsp vanilla essence

Instructions:
Preheat oven to 200°C (400°F). Toss all ingredients together and pour into prepared pie crust. Add top crust or lattice, brush with egg wash, and sprinkle sugar on top. Bake 30 minutes in the center of the oven, then 30 minutes on the lower rack. Let cool completely for about 3 hours before slicing.

Chicken Pot Pie
Ingredients:
400g chicken, cubed
Carrots, celery, peas, broccoli (any vegetables you have)
1 large onion, sliced
¼ cup flour
5 tbsp butter
½ cup milk
½ cup chicken stock
Salt, pepper, optional herbs

Instructions:
Sauté onion until soft, add chicken, vegetables, and seasoning, cook through and set aside. In a saucepan, whisk butter and flour until it forms a paste. Remove from heat, add milk and whisk until thickened, return to heat and add stock until smooth. Mix into the chicken and vegetables. Let cool completely. Pour into pie crust, cover with top crust, brush with egg wash. Bake at 200°C for 40–50 minutes until golden. Let cool slightly before serving.

Listen now on Apple Podcasts, Spotify, or your preferred platform. Follow and subscribe to Flour & Fika so you don’t miss the next episode. For more recipes and baking inspiration, follow @bakedbyammna on Instagram and share your bakes.

Tiramisu is suddenly everywhere again — from viral pistachio tiramisu and lemon tiramisu to strawberry tiramisu and modern berry tiramisu versions all over TikTok and Instagram. But what actually makes a tiramisu… tiramisu?

In this episode of Flour & Fika, Swedish baker Ammna from Baked by Ammna explores:

• the origins of tiramisu
• homemade vs store-bought savoiardi biscuits
• whether instant coffee is “good enough”
• why tiramisu works so beautifully as a summer icebox dessert
• and when modern tiramisu variations stop being tiramisu at all

Plus — Ammna shares her own signature recipe:🍓 Berrymisu — a fresh forest berry twist on tiramisu that’s light, summery, and perfect even for people who don’t usually love coffee desserts.

If you love baking, dessert trends, Scandinavian baking culture, or cozy food conversations… this episode is for you.

🎧 Listen now on Spotify, Apple Podcasts, or wherever you get your podcasts.

🍓 FULL BERRYMISU RECIPE (Podcast Show Notes Version)

Berrymisu (Forest Berry Tiramisu)

A fresh and summery berry twist on classic tiramisu.

Ingredients

• 2 cups frozen berries(raspberries, blueberries, strawberries or mixed forest berries)
• 1/2 cup fresh berries, chopped small(strawberries work beautifully)
• 1/2 cup sugar
• 1/4 cup water
• 1/4 cup orange juice
• 28 savoiardi biscuits (ladyfingers)
• 1 cup whipping cream
• 250g mascarpone
• 1 tsp vanilla extract
• Freeze-dried berries, crushed into powder for topping (optional)

Method

1. Add frozen berries, sugar, water, and orange juice to a saucepan.Simmer until the berries soften and the mixture becomes syrupy.
2. Blend or mash lightly depending on your preferred texture.Let cool completely.
3. Whip the cream until soft peaks form.
4. In a separate bowl, mix mascarpone and vanilla until smooth.
5. Fold whipped cream gently into mascarpone mixture.
6. Quickly dip each savoiardi biscuit into the cooled berry mixture.
7. Layer soaked biscuits into your dish.
8. Add a layer of mascarpone cream.
9. Scatter fresh berries over the cream.
10. Repeat layers.
11. Finish with cream and optional freeze-dried berry powder.
12. Chill for at least 4 hours — overnight is even better.

Follow along on Instagram :
@bakedbyammna 🍓For recipes, baking inspiration, and behind-the-scenes from Flour & Fika. - if you bake yourself do tag me! Id love to see your creations!

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Valborg, fire pits, and picnic season in Sweden 🇸🇪

In this episode of Flour & Fika, I’m sharing what Scandinavians actually bring to a picnic or a casual grill — especially during Valborg.
Think:
kanelbullar, chokladbollar, classic Swedish cookies… and something chocolatey to share.
This is real Scandinavian fika outdoors — simple, cozy, a little chaotic, and always centered around something sweet.

• What Swedish picnics actually look like

• Classic Scandinavian fika treats

• What to bring to a picnic or grill

• Why simple always wins

In this episode - Kladdkaka Recipe (Swedish Chocolate Cake) -

• 150g butter
• 300g sugar
• 2 eggs
• 90g flour
• 40g cocoa powder
• 1 tsp vanilla sugar
• Pinch of salt

Method:

1. Preheat oven to 175°C
2. Melt butter and let cool slightly
3. Mix sugar and eggs (don’t overmix)
4. Add butter and stir
5. Add dry ingredients
6. Mix until smooth
7. Pour into tin
8. Bake 12–15 minutes (center should be gooey)

Let cool before slicing

Serve with whipped cream and berries ✨

Make sure to tag your creations on Instagram , where ill be baking one today too!

Instagram: @bakedbyammna

Swedish baking, fika, Scandinavian desserts, kladdkaka, Swedish chocolate cake, picnic food Sweden, Valborg Sweden, Nordic baking, kanelbullar, chokladbollar, Swedish recipes

In today’s episode of Flour & Fika, we’re celebrating one of Sweden’s coziest traditions — Våffeldagen, or Waffle Day 🧇

But this isn’t just about waffles. It’s about culture, history, and how something as simple as a mispronounced word turned into a nationwide tradition.

I’m sharing the story behind Swedish waffles, what makes them so different from the ones you might be used to… and of course, my go-to waffle recipe plus a super simple homemade strawberry jam.

So grab a coffee, get cozy, and let’s bring a little Scandinavian fika into your kitchen 🤍

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🧇 EPISODE OVERVIEW

In this episode, we cover:

• What Våffeldagen is and why it’s celebrated in Sweden
• The surprising origin linked to the Annunciation
• How Swedish waffles differ from American waffles
• Why the waffle iron (and heart shape!) matters
• The role of waffles in Scandinavian fika culture
• A classic Swedish waffle recipe (converted for global listeners)
• A quick and easy homemade strawberry jam

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🧇 CLASSIC SWEDISH WAFFLES (RECIPE)

Ingredients:

• 120 g flour
• 2 tsp baking powder
• Pinch of salt
• 400 ml milk
• 100 g melted butter

1. Mix flour, baking powder, and salt
2. Add half the milk and whisk until smooth
3. Add remaining milk and mix well
4. Stir in melted butter
5. Let the batter rest for 10 minutes
6. Cook in a waffle iron until golden

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🍓 SIMPLE STRAWBERRY JAM

Ingredients:

• 250 g strawberries
• 30–40 g sugar
• 1–2 tbsp water

1. Chop strawberries
2. Add all ingredients to a pan
3. Simmer for 10–15 minutes
4. Mash slightly
5. Let cool before serving

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🧁 SERVING SUGGESTION

Serve warm waffles with:

• Fresh whipped cream
• Strawberry jam
• Fresh berries

(And yes — skip the syrup 😉)

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🎧 LISTEN & FOLLOW

Available on:

• Spotify
• Apple Podcasts
• And wherever you listen

If you enjoyed this episode, don’t forget to follow, share, and tag @bakedbyammna on Instagram , if you try the recipe 🤍

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Soft, elegant, and quietly iconic — prinsesstårta is one of Sweden’s most beloved cakes, and in this episode, we’re diving deep into everything that makes it so special.

From its royal origins to becoming a global favourite, I’m sharing the story behind this beautiful green marzipan-covered cake, how it’s evolved over time, and why bakers around the world are falling in love with it.

And of course — I’ll walk you through the full recipe so you can recreate it at home.

Whether you’re new to Scandinavian baking or already deep into your fika era, this episode is your perfect guide to one of Sweden’s most elegant bakes.

In this episode of Flour & Fika, we explore the story, structure, and beauty of prinsesstårta — Sweden’s iconic princess cake.

You’ll learn:

• 👑 The history behind the cake and its royal connection

• 🇸🇪 Why it has its own day in Sweden (first Thursday in March!)

• 🌍 How it became a global baking favourite

• ✨ Modern variations and creative twists

• 🧁 Step-by-step breakdown of how to make it at home

Full Recipe for Princess Cake -

Raspberry Jam -

• 250 g raspberries

• 250 g jam sugar

Cook together for about 5 minutes, stirring continuously until slightly thickened.
Let cool completely.

Vanilla Pastry Cream -

• ½ vanilla pod

• 250 ml (1 cup) cream

• 4 egg yolks

• 50 ml (¼ cup) sugar

• 1 tsp vanilla sugar

• 2 tbsp cornstarch

• 25 g (2 tbsp) butter

Heat cream with vanilla.
Whisk egg yolks, sugar, vanilla sugar, and cornstarch.
Slowly add warm cream while whisking.

Return to heat and cook until thick.
Strain, then whisk in butter.
Chill completely.

Sponge Cake -

• 4 eggs

• 200 ml (1 cup) sugar

• 100 ml (¾ cup) flour

• 100 ml (¾ cup) potato flour

• 2 tsp baking powder

• 1 tsp vanilla sugar

Bake at:
👉 175°C / 350°F
for ~40 minutes

Cool completely, then slice into 3 layers.

Layer as follows:

1. Sponge

2. Raspberry jam

3. Sponge

4. Vanilla custard

5. Sponge

• 400 ml (1 ¾ cups) whipping cream

Whip to soft peaks.

Spread over the cake, adding extra in the center to create a rounded dome shape.

• 400 g green marzipan

Roll out to 3–4 mm thickness.
Carefully cover the cake and smooth it down.
Trim edges neatly.

• Dust with powdered sugar

• Optional: decorate with a pink marzipan rose 🌸

If you make this cake, tag me — I LOVE seeing your creations!
📍 @bakedbyammna

Blog Recipe: https://blog.bakedbyammna.com/2026/03/19/princess-cake-swedish-pincesstarta/

Don’t forget to follow, subscribe, and leave a review — it helps more people discover Scandinavian baking and this little Flour & Fika world 💛

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In this episode of Flour & Fika – Scandinavian Baking for the World, Ammna shares two delicious kitchen favourites: homemade alcohol-free vanilla extract and the famously creamy Burnt Basque Cheesecake.

Ammna is a recipe developer, blogger, baker based in Malmö, Sweden, and a former contestant on Hela Sverige Bakar(the Swedish version of The Great British Bake Off). In this episode she talks about why homemade vanilla has become such a popular baking trend, why it’s worth making your own, and the incredible story behind the burnt Basque cheesecake from San Sebastián, Spain.

You’ll also get two full recipes you can try at home:
• Homemade non-alcoholic vanilla essence
• Creamy Burnt Basque Cheesecake

Plus Ammna shares a little story about why this cheesecake made it onto the podcast — a special request from her husband Johan.

If you love simple baking that tastes incredible, this episode is for you.

00:00 – Intro & Ammna’s baking background
03:00 – Why homemade vanilla is trending again
07:30 – How to make alcohol-free vanilla extract
12:00 – The story of Burnt Basque Cheesecake
18:00 – Why Johan requested this cheesecake again
20:00 – Full Basque cheesecake recipe
30:00 – Tips for baking the perfect creamy cheesecake

Homemade alcohol-free Vanilla -

32 vanilla bean pods
3 cups food-grade vegetable glycerin
1 cup filtered water

1. Slice each vanilla bean lengthwise to expose the seeds.

2. Place the vanilla beans into a clean glass jar or bottle.

3. Mix the vegetable glycerin and water together in a jug.

4. Pour the mixture over the vanilla beans until they are fully submerged.

5. Seal the jar tightly and store in a cool, dark place.

6. Shake the jar gently every few days.

7. After 6–8 weeks, the vanilla essence will be ready to use.

The flavour will continue to deepen over time.

Burnt Basque Cheesecake

500 g cream cheese (softened)
150 g sugar
1⅓ cup double cream (whipping cream)
3 tablespoons flour
1 teaspoon vanilla extract
½ lemon zest
1 teaspoon lemon extract
4 large eggs (or 5 small eggs)
1 teaspoon corn starch

1. Preheat oven to 220°C and line a 9-inch cake pan with parchment paper.

2. Beat the cream cheese until completely smooth.

3. Add the sugar and mix for 2–3 minutes until dissolved.

4. Add the eggs one at a time, mixing well after each addition.

5. Sift in the flour and corn starch and mix until combined.

6. Add vanilla extract, lemon zest and lemon extract.

7. Pour the batter into the prepared pan.

8. Bake for 40 minutes at 205°C.

9. If needed, increase the heat to 218°C for the final 10 minutes to caramelize the top.

10. The cheesecake should still wobble slightly in the centre.

11. Let cool completely, then refrigerate for at least 4 hours before serving.

If you enjoyed this episode, please subscribe, follow, and leave a rating or review on Apple Podcasts or Spotify. It really helps more people discover the show.

You can also follow Ammna and see her baking creations here:

Instagram
@bakedbyammna

TikTok
@bakedbyammna

Blog
blog.bakedbyammna.com

✨ Thank you for listening to Flour & Fika – Scandinavian Baking for the World, where Nordic baking traditions meet flavours from around the globe.

What You'll Hear in This EpisodeRecipe 1: Homemade Non-Alcoholic Vanilla EssenceIngredientsMethodRecipe 2: Burnt Basque CheesecakeIngredientsMethodFollow & Support the Podcast

Episode 8: The In-Between Cake

A very Nigella response to fake spring

Flour & Fika – Scandinavian Baking for the World
with Ammna (Baked by Ammna)

It’s meant to be spring… and yet it’s snowing.
Again.

In this episode, Ammna leans into that awkward in-between moment, when winter baking feels too heavy, spring baking feels premature, and all you really want is something soft, simple, and comforting without the drama.

Inspired by Bake Off energy, the joy of Nigella, and Scandinavian restraint, this episode is all about The In-Between Cake:
a light sponge, softly whipped cream, no frosting, no showstopping — just cake that understands the assignment.

This is a fun, cheerful baking episode for anyone who:

• loves Bake Off

• bakes for vibes, not perfection

• is suspicious of strawberries in early spring

• and believes cream usually knows best

A simple, Nigella-ish cake — perfect for fake spring days.

About Ammna : Ammna is the baker behind Baked by Ammna and the host of Flour & Fika, a podcast celebrating Scandinavian baking, stories, and culture — shared in a way that’s calm, approachable, and made for real life.

She bakes seasonally (and honestly), loves classic flavors, and believes baking should feel good, not stressful.

• Fake spring, snow, and baking anyway

• Bake Off vibes & Nigella energy

• Why this moment calls for light cake + cream

• What makes an “in-between” bake

• Scandinavian baking without the performance

• A simple, adaptable cake for right now

• Plus: The In-Between Cake recipe below

The Recipe for the 'In-Between Cake': (Serves 6–8)

For the sponge

• 3 large eggs, room temperature

• 150 g sugar

• 150 g all-purpose flour

• 1½ tsp baking powder

• 1 tsp vanilla extract

• 2 tbsp milk

• 100 g melted butter or neutral oil, cooled

For the cream

• 300 ml whipping cream

• 1–2 tbsp powdered sugar (to taste)

• Zest of 1 lemon or

• 2–3 tbsp raspberry, apricot, or lingonberry jam

1. Heat oven to 175°C (350°F).
   Line a 20 cm round cake tin.

2. Whisk eggs and sugar until pale and airy, about 3–4 minutes.

3. Gently fold in flour and baking powder.

4. Stir in vanilla, milk, and melted butter or oil until just combined.

5. Bake for 25–30 minutes, until light golden and springy.

6. Cool completely.

7. Whip cream softly with powdered sugar.

8. Fold in lemon zest or gently ripple through jam.

9. Slice cake in half and fill with cream.

10. Place the top on gently.

11. Optional: dust with powdered sugar.
    Or don’t.

Serve with coffee.
Stand at the counter.
Eat a slice slightly too large.

If you liked this episode:

• Follow or subscribe to Flour & Fika wherever you listen

• Share it with a Bake Off friend, a baking friend, or anyone who loves to listen

• Leaving a review really helps the podcast grow

You can also find Ammna on Instagram at
👉 @bakedbyammna

For recipes, stories, and seasonal baking inspiration, visit
👉 blog.bakedbyammna.com

Flour & Fika – Scandinavian Baking for the World is a podcast hosted by self-taught baker, recipe developer, and food storyteller Ammna Chaudhry-Hellström.

It’s Semla season ! The most anticipated baking moment of the Swedish year. In this episode, Ammna dives into the history of the semla, how it’s traditionally eaten, and how modern bakers are re-imagining it with chocolate, Nutella, sourdough, and more.

You’ll learn what makes a real semla, why it’s so deeply loved, and how to bake one at home — wherever in the world you are.

If you liked this episode, make sure to follow and subscribe. You can find me on Instagram at @bakedbyammna, and all the full recipes are on blog.bakedbyammna.com.

Here is the recipe as promised :

INGREDIENTS: 

Starter dough: 

• 200 ml milk 
• 260 g flour 
• 25 g yeast (i used live/fresh yeast) 

Main Dough: 

• 160 g flour 
• 1 egg 
• 1/2 teaspoon salt 
• 1 tablespoon ground cardamon 
• 100 g butter (room temp) 
• 85 g sugar 

Almond Stuffing: 

• 500 g almond paste 
• 50 g ground almonds 
• 50 g chopped almonds 
• 1 tablespoon cardamon kernels (crushed in a mortar) 
• 20 g vanilla sugar 
• 90 g icing sugar 
• 150 ml milk 

Topping : 

• Whipped cream (ready whipped, and cooled) 

METHOD:  

1. For the starter dough: Heat up the milk to finger warmth, and then mix it in with the flour and yeast in a stand mixer fitted with a dough hook until it forms a dough. Leave to rest for 15 minutes, covered. 
2. Then mix in the remaining ingredients (See Main Dough above in Ingredients list), and turn the mixer on to medium speed for roughly 5-7 minutes, until the dough comes together and is glossy and elastic when stretched. 
3. Fold the dough out onto a lightly floured surface, and divide the dough into roughly 14 equal pieces (you can weigh them to make it exact, mine were roughly 60 grams each). Roll them out into balls and place them onto a baking tray lined with a baking sheet. Cover them with a tea towel and let proof for roughly 1 1/2 hours to 2 hours, or until double in size. 
4. Once risen, make them in the middle of the oven at 200 C for about 8-10 min, or until golden brown in colour. Bring them out and let them cool on a wired rack. 
5. For the Almond stuffing: Mix all the ingredients in a bowl, and either using your hand whisk or an electric mixer, blend it all together until it forms a nice smooth paste that’s easy to pipe. You will have the few almond bits here and there, but that’s a good thing! 
6. Then assembly: Take a bun, slice the very top of it off, so 1/3 from the top off. Then gently carve a well inside the bun, so there is a ditch inside without going through it. Take the bun dough you carved out, and mix it well with the almond stuffing. Then stuff it in the hole, roughly 2-3 tablespoons, then pipe on the whipped cream, place the piece of cut dough, known as the ‘lid’ onto and dust with some icing sugar, and voila! You’re all set and ready to devore you’re very own traditional Swedish Semla!

In this episode, I talk about how I decide what’s actually worth baking  and what isn’t.

From pantry staples and budget-friendly baking, to the many versions of banana bread people swear by, this is an honest, cozy conversation about real-life baking decisions, especially when time, energy, and ingredients are limited.

Think Scandinavian practicality meets North American comfort baking, with a few personal opinions sprinkled in.

Grab a coffee, and let’s talk baking.

RECIPE : Brown Butter Cardamom Banana Bread 

·      2-3 Ripe Bananas 

·      115 gram butter 

·      150 grams sugar (you can use white, light brown, or a mix)

·      1 egg

·      Splash of Vanilla 

·      190grams flour

·      1 tsp baking soda

·      ½ tsp salt

·      1-2 tsp cardamom powder

If you’re new to cardamom, start with one teaspoon. It should feel warm and fragrant, not overpowering.

Gently fold everything together. Don’t overmix - banana bread really doesn’t like that.

Pour the batter into a lined loaf tin and bake it at 175 degrees Celsius, or 350 Fahrenheit, for about 50 to 60 minutes. You’re looking for a skewer to come out mostly clean - a few moist crumbs are perfect.

Let it cool. And Enjoy!

What You’ll Learn in This EpisodeRecipe Featured: Kardemummabullar (Swedish Cardamom Buns)

About the Show

What do Scandinavian bakers always keep in their pantry — and why does cardamom play such a central role in Nordic baking?

In this episode of Flour & Fika, I share my essential pantry staples and walk you through one of Sweden’s most loved bakes: Kardemummabullar (Swedish cardamom buns). We talk about why Scandinavian baking uses less sugar, how flavour is built through spices and fat rather than sweetness, and how these principles show up in everyday home baking.

This episode is both a philosophy of Nordic baking and a practical guide — including the exact cardamom bun recipe I use at home.

• The core pantry staples of Scandinavian baking
• Why cardamom is more important than cinnamon in Sweden
• How Nordic baking achieves balance with less sugar
• The role of fermentation, butter, and spice
• A step-by-step explanation of traditional Swedish kardemummabullar

The full recipe for the Kardemummabullar - Cardamom buns , is as follows:

For the dough , You’ll need:

• 25 g fresh yeast

• 2½ dl milk (that’s 250 ml, gently warmed — not hot)

• 1 dl sugar

• 1 tsp ground cardamom

• ½ tsp salt

• 100 g butter, soft

• 7–8 dl plain flour (about 420–480 g)

Start by dissolving the yeast in the warm milk. Add the sugar, cardamom, salt, and the soft butter.
Now, slowly work in the flour — a little at a time — until you get a soft, smooth dough. It should feel elastic, not dry.

Knead it well, either by hand or mixer, until it’s silky.
Cover the bowl with a towel and let it rise for about 30 minutes, until doubled in size.

The Filling

While the dough rests, let’s make the filling.

You’ll need:

• 100 g butter, soft

• ½ dl sugar

• 2 tsp cinnamon

• 2 tsp ground cardamom

Mix everything together until smooth and spreadable.

Shaping the Buns

Roll the dough out into a rectangle, about half a centimeter thick.
Spread the filling evenly across the surface.

Now fold the dough in thirds — like folding a letter — and gently roll it out again.
Cut into long strips, twist each strip, and tie it into a loose knot.

Place the buns on a baking tray lined with parchment paper.

Cover and let them rise again for about 20 minutes.

Topping

Before baking, brush the buns with:

• 1 beaten egg

Then sprinkle with:

• Pearl sugar

Baking

Bake in the middle of the oven at 225°C for 8–10 minutes, until golden and fragrant.

And trust me — your kitchen will smell incredible. Enjoy!

Flour & Fika explores Scandinavian baking traditions, flavours, and food culture — from classic recipes to the quiet philosophy behind Nordic baking.
New episodes focus on technique, ingredients, and the stories that make baking meaningful.

Follow along for more Scandinavian baking, recipes, and behind-the-scenes fika moments on Instagram @bakedbyammna.
Find the full recipes and baking notes on my blog at www.blog.bakedbyammna.com.

In this episode, Ammna explores the beloved Swedish baking tradition of Sju Sorters Kakor — the “seven kinds of cookies” that were once expected at every proper fika table. She breaks down the cultural roots of the tradition, how it has evolved, and why it remains one of the most charming (and delicious) parts of Swedish home baking.
This episode features 3 full cookie recipes discussed in depth, plus written recipes for all seven traditional cookies in the show notes.

You’ll find seven written recipes below, including Kolasnittar, Drömmar, Hallongrottor, Nöttoppar, Bondkakor, Brysselkex, and Finska Pinnar. These cookies store well, make wonderful gifts, and come together beautifully in a classic holiday fika box. All written recipes are included here for easy printing or baking along at home.

Ingredients:
100 g butter (soft)
90 g sugar
1 tbsp golden syrup
1 tsp vanilla
150 g all-purpose flour
½ tsp baking powder
Pinch of salt

Method:
Preheat oven to 175°C / 350°F.
Mix butter, sugar, syrup, and vanilla. Add flour, baking powder, and salt to form a soft dough.
Divide into 2 logs, flatten slightly.
Bake 10–12 minutes.
Slice diagonally while warm. Cool to crisp.

Ingredients:
100 g butter
150 g sugar
1 tsp vanilla sugar or extract
100 ml neutral oil
225 g all-purpose flour
1 tsp hjorthornssalt

Method:
Preheat oven to 150°C / 300°F.
Beat butter and sugar until fluffy. Add vanilla and oil.
Mix flour and hjorthornssalt separately, then add in.
Roll small balls.
Bake 15 minutes, keeping cookies pale.

Ingredients:
200 g butter (soft)
90 g powdered sugar
1 tsp vanilla
240 g all-purpose flour
1 tsp baking powder
Pinch of salt
Raspberry jam

Method:
Preheat oven to 175°C / 350°F.
Cream butter and powdered sugar; add vanilla.
Add flour, baking powder, and salt.
Roll dough into balls.
Press thumbprint and fill with jam.
Bake 12–14 minutes until lightly golden underneath.

Ingredients:
200 g ground hazelnuts or almonds
150 g sugar
2 egg whites
1 tsp vanilla sugar
Optional: melted chocolate for dipping

Method:
Preheat oven to 175°C / 350°F.
Lightly whisk egg whites until frothy.
Add sugar, vanilla, and ground nuts.
Scoop or pipe into small mounds.
Bake 10–12 minutes until lightly golden.
Optional: dip bottoms in chocolate once cool.

Ingredients:
200 g butter (soft)
90 g sugar
1 tsp vanilla sugar
240 g all-purpose flour
Pink sugar (or white sugar tinted with food coloring)

Method:
Preheat oven to 175°C / 350°F.
Mix butter, sugar, and vanilla. Add flour and form a dough.
Shape into a log and roll in pink sugar.
Chill 30 minutes.
Slice into rounds and bake 10–12 minutes.

Ingredients:
150 g butter
150 g sugar
1 tbsp golden syrup
1 tsp vanilla
225 g all-purpose flour
½ tsp baking soda
100 g chopped almonds

Method:
Preheat oven to 175°C / 350°F.
Cream butter, sugar, syrup, and vanilla.
Add flour, baking soda, and almonds.
Shape into a log and slice thinly.
Bake 8–10 minutes until golden.

Ingredients:
150 g butter
90 g sugar
1 tsp vanilla
180 g all-purpose flour
1 egg (for brushing)
Pearl sugar and chopped almonds (for topping)

Method:
Preheat oven to 200°C / 390°F.
Mix butter, sugar, and vanilla. Add flour to form a firm dough.
Roll into thin ropes and cut into short sticks.
Brush with egg and top with pearl sugar and almonds.
Bake 8–10 minutes until lightly golden.

Instagram: @bakedbyammna
Blog: blog.bakedbyammna.com
Email: bakedbyammna@gmail.com

If you have questions about Scandinavian baking or want help with a recipe, feel free to reach out anytime. You can send a message on Instagram or email directly.

Step into the cozy world of Scandinavian winter baking. In this episode, we explore saffron’s golden glow, the winter tradition of Lucia and lussekatter, and comforting Nordic treats like mandelmusslor, klenäter, and struvor from Skåne. Ammna shares stories, flavors, and the Swedish art of mys, creating the perfect companion for dark winter days, warm drinks, and anyone curious about Scandinavian baking.

Flour & Fika – Scandinavian Baking for the World

Episode 2: Scandinavian Winter Baking — Saffron, Lucia & Cozy Traditions

In this episode, we explore the warm, comforting world of Scandinavian winter baking. From saffron’s golden glow and the winter-light tradition of Lucia to classic Nordic treats like lussekatter, mandelmusslor, klenäter, and struvor, Ammna takes you through the flavors and stories that define a Swedish winter.

This episode highlights the Swedish concept of mys — the cozy, calm, candle-lit atmosphere that shapes winter life and winter bakes in Sweden.

Here are recipe links to the two most baked treats :

Lussekatter (Saffron Buns) Recipe link: https://blog.bakedbyammna.com/2022/11/19/swedish-saffron-buns-lussebullar/

Klenäter (Fried Pastry Knots) Recipe link: https://blog.bakedbyammna.com/2019/12/05/klenor/

The names of the other bakes are : Mandelmusslor and Struvor

Additional recipe resources: blog.bakedbyammna.com

• Swedish winter mornings and the culture of candles

• The concept of mys and how it shapes winter traditions

• Why saffron is iconic in Scandinavian winter baking

• The story and symbolism of Lucia

• Shaping and baking lussekatter

• Classic winter fika treats

• Regional pastries from Skåne

• How Swedish winter bakes differ from other cultures

Connect with Ammna - Instagram: @bakedbyammna - Bakedbyammna@gmail.com

Welcome to the very first episode of Flour & Fika — a podcast that brings the heart of Scandinavian baking to the world.
In this episode, we explore what makes Nordic bakes taste so uniquely delicious. From cardamom and saffron to heritage flours, butter, and the culture of fika, we break down the flavors and traditions that define Scandinavian baking.

I also share a little bit about who I am, my background growing up in Malmö with Pakistani parents, and why this mix of cultures and a life lived in Italy, Japan, Turkey, Canada, the US, and the UK, made me fall deeply in love with Scandinavian baking.

Grab a warm drink, settle in, and let's dive into the magic of Nordic bakes