Tag: cakes

Demolishing Swedish treats

Posted on by Neil Shipley's watching the Swedes

Many Swedes love to ‘fika’ – the tradition of drinking coffee and eating a cake. So much so that somebody decided to create the graphic above about popular Swedish treats. While the drawing is nice, the picture rather shows the meagreness of a Swede’s cake options. What then are some of the terrible choices depicted?

In a previous blog I’ve talked about the creamy bun known as semla, which I happen to think is delicious. In my opinion the semla is the best of them all. It is the king of Swedish treats reigning large over the other, to be honest, rather underwhelming alternatives.

The apple and cinnamon scone – as a British person I would not call this a scone. I don’t know what it is. Some kind of triangular bit of plaster. So, no further comment.

Probably the most popular dry-as-a-bone pastry associated with Sweden is the ‘kanelbulle’ or the cinnamon bun. Sold predictably in every bakery and cafe in Sweden and in their millions at Ikea, the cinnamon bun is only redeemed when drenched in melted, oozing butter.

Then there’s the ‘lussekatt’ – a disgusting saffron bun baked and sold in December. If you like bland, yellow bakes that give you indigestion for hours then this is the one for you.

The ‘dammsugare’ – or vacuum cleaner – is a marzipan roll dipped in chocolate. They can contain a bit of Swedish liqueur ‘punsch’ to take the edge off their otherwise plasticky taste. Altogether pointless and unsatisfying.

‘Chokladboll’ or chocolate ball is a linguistically dubious treat. Traditionally given a racist title, they are basically cocoa balls rolled in coconut. An unpleasant eating experience, these balls tend to ‘grow in your mouth’ as they say in Swedish….

‘Hallongrotta’, literally means raspberry cave. These are vanilla biscuits filled with raspberry jam that melt in the mouth. Unless they’re rock hard. They are a traditional biscuit which seem to evoke memories of grandmas and hot kitchens for many Swedes.

‘Pepparkakor’ are crisp gingerbread biscuits eaten around Christmas time. A ubiquitous classic eaten with Swedish mulled wine – ‘glögg’. They are a must during the festive season in homes, offices and often served covered in bacteria in shops. They come in many sizes and shapes, such as love-hearts, stars, people and goats. Yes, you read that correctly – goats.

So none of the above have a patch on the creamy, gooey, airy, almondy delight that is the semla. I know what I’m ordering with my coffee!

Any other Swedish treats that you think rival the almighty semla?

It’s Fatty Tuesday – Swedish style!

Posted on by Neil Shipley's watching the Swedes

Today it’s ‘Fat Tuesday’ in Sweden, known as Shrove Tuesday or Mardi Gras around the world. While in the UK we eat pancakes and in Latin America they scoff down fried bread, Swedes celebrate by eating the traditional cream Lent bun – the ‘semla’. I’m also clearly going to indulge. In fact, my mouth is watering just writing this blog.

The semla is a creamy bun filled with delicious almond paste. They were eaten traditionally in Sweden to commemorate the start of Lent and the great Fast. In the south of Sweden, they still refer to them as ‘fastlagsbullar’ – Shrovetide buns. Nowadays however, semlas are usually sold anytime between Christmas and Easter.

I just love them. I could eat a barrel load. But I’d end up looking like a barrel if I did. I love the taste of them, and the feeling of luxurious indulgence. I also love the knowledge that as you take a bite into a creamy semla, you are biting into over 500 years’ history of Scandinavian baking.

The word ‘semla’ comes from the Latin ‘simila’ which means fine flour and originally referred just to the bun without any filling. As long ago as the 1500’s, bakers started to hollow out the middle of the bun and fill it with cream and butter. As ingredients became more available, bakers started adding almond and cardemon and the type of semla that we know today developed towards the end of the 1800’s. After rationing of sugar and dairy products ceased at the end of WW2, the semla took off and became very popular.

Nowadays the semla trend has reached new heights. Every year bakers around the country try to launch new types of semla, with their own spin on it -for example, the semla wrap, the semla burger, the semla layer cake, the semla cocktail, the chocolate semla, the vanilla semla, the lactose-free, gluten-free vegan semla.

All delicious I’m sure, but I’m a traditionalist in this matter. Give me a round fluffy cardemon-scented wheat bun brimming over with whipped cream and almond paste.

And give it to me NOOOOWWW!!!

Time for Semlas! 

Posted on by Neil Shipley's watching the Swedes

  
Today I’ve decided to indulge. I’m going to eat my first semla of the year. These creamy buns are filled with delicious almond paste and were eaten traditionally in Sweden to commemorate the start of Lent and the great Fast. In the south of Sweden, they still refer to them as ‘fastlagsbullar’ – Shrovetide buns. Nowadays however, semlas are usually sold anytime between Christmas and Easter. So I’ve done very well to resist them this far. 

I just love them. I could eat a barrel load. But I’d end up looking like a barrel if I did. I love the taste of them, and the feeling of luxurious indulgence. I also love the knowledge that as you take a bite into a creamy semla, you are biting into over 500 years’ history of Scandinavian baking. 

The word ‘semla’ comes from the Latin ‘simila’ which means fine flour and originally referred just to the bun without any filling. As long ago as the 1500’s, bakers started to hollow out the middle of the bun and fill it with cream and butter. As ingredients became more available, bakers started adding almond and cardemon and the type of semla that we know today developed towards the end of the 1800’s. After rationing of sugar and dairy products ceased at the end of WW2, the semla took off and became very popular. 

Nowadays the semla trend has reached new heights. Every year bakers around the country try to launch new types of semla, with their own spin on it -for example, the semla wrap, the semla burger, the semla layer cake.

All delicious I’m sure, but I’m a traditionalist in this matter. Give me a round fluffy cardemon-scented wheat bun stuffed with whipped cream and almond paste. And give it to me NOW!!!