Monthly Archives: September 2018

WIN all our four lovely cookbooks

September 21, 2018 | Leave a comment

WIN all of our 4 cookbooks, signed

This is a fancy competition indeed.

To celebrate the launch of our new ScandiKitchen Christmas Cookbook (out October 2018), we’re giving a way the full set of our Cookbooks: ‘The ScandiKitchen’, ‘Fika & Hygge’, ‘Summer’ and ‘Christmas’.

Our four cookbooks, all published by Ryland, Peter and Small, cover traditional Mamma-cooking from all over Scandinavia. With the full set of cookbooks, you’ll be able to whip up anything from open sandwiches, rye bread, meatballs, Danish pastries, cinnamon buns in many varieties, semlor, salads and much more.

You can find all our books right here

To be in with a chance of winning all of our books, written by our Bronte Aurell, all signed, you need to do two things:

1. Make sure you are signed up to our e-mail list (click here)

2 Answer this question:

ABBA the band came from which Nordic country

  1. Norway
  2. Sweden
  3. Iceland

Ping your answer to iloveherring@scandikitchen.co.uk before Wednesday 26th September 2018.

A winner will be picked from all the correct entries where the e-mail address is also signed up to our mailing list (if you’re already on there, no need to re-subscribe).

Good luck!

Terms: One winner, one prize, no alternative prize (one of each book, no changes), UK addresses only (although we can ship to EU countries, but winner pays the difference in postage to a UK address by arrangement). No cash value. We reserve the right to end competition at any time. Winner picked at random. Judges decision is final. Winner must be on our mailing list and have answered the question correctly. By signing up to our mailing list you agree to receive communication from ScandiKitchen Ltd. Your address will never be shared with third parties. Usual other terms also apply. Phew, that was a lot! Really, just don’t cheat; nobody likes a cheater.


Our new book: ScandiKitchen Christmas

September 14, 2018 | Leave a comment

Our new book: ScandiKitchen Christmas

At Christmas time we get really, really busy. Our Bronte especially, as she often ends up in the café, writing down festive recipes for homesick people on pieces of till roll. It is that time of year when people want to know just how Mamma used to make the rice pudding and how Granddad used to cook the Christmas ham.

So, Bronte decided that her 6th book should be a book about Christmas. It also happens to be her favourite time of the year. A book takes quite some time to write, which sneakily meant that Bronte’s Christmas last year started in November and ended in mid February. By this time, her kids were going bananas due to all the festive music and tinsel still present in her little kitchen in Queens Park: “I needed the inspiration” she reasoned. Really, she just loves Christmas and relished being able to drag it out.

What’s in the book? It is split into different sections:

  • The Christmas Pantry
  • Advent Gatherings (æbleskiver, canapés, glögg, lussebullar etc)
  • Biscuits and edible gifts (chocolate balls, klejner, serinakaker, ginger biscuits and more)
  • Christmas Eve (Norwegian and Danish pork, ham, Turkey, cabbages, duck)
  • Smörgåsbord (salmon, ham, herring, 3 meatballs, Janssons, salads)
  • Christmas bread (vörtbröd, flatbread, limpa, skorper, Kringle, Julekake)
  • Desserts (rice puddings, pavlova, logs, cloudberry cream, kransekake)

It is always hard to make decisions on what to include, so Bronte decided to take the lead of all the wonderful people who follow us on social media and asked what recipes they most often have to go look for – as well as how often she gets asked for specific recipes in the café.

Here’s a sneak peak of the introduction (click on the image to get a readable version):

The book is released 9th October 2018. You can get it on Amazon UK, Amazon US and CA… It is also out in German.

Most importantly, you can get it online at our place (we will have signed copies) – and you can also pop by the café and buy it there – and if Bronte is around she is always very happy to sign it for whoever you plan to give it to.

We do hope you like the book – it was most certainly written with love.

The Kitchen People x

Ps when you have the book, and if you like it, please do pop a review on Amazon (for this and any other of her books). It makes a massive difference to the authors.  Thank you.


Recipe: Danish Baking – Othello Layer Cake

September 13, 2018 | Leave a comment

Othello Layer Cake

This is a beautiful cake to serve for afternoon fika on the weekends or a small birthday gathering. A bit of a faff to decorate, but once the marzipan is on, it's almost done. And yes, it's absolutely worth it.
Course: Cake
Cuisine: Danish
Author: Bronte Aurell



  • 2 egg whites
  • 75 g ground almonds
  • 50 g caster sugar
  • 100 g icing sugar
  • 1 tsp almond extract


  • 400 ml whipping cream
  • 1 tbsp icing sugar or confectioners’ sugar
  • 75-100 g raspberry jam


  • 100 g icing sugar or confectioners’ sugar
  • 50 g good-quality 70% dark chocolate melted and still warm.
  • 150 g store-bought good-quality marzipan
  • a large baking sheet greased and lined with baking parchment
  • a piping/pastry bag fitted with a plain nozzle/tip


  • (If you are making the sponge layers, complete these first and set aside).
  • Preheat the oven to 180°C (350°F) Gas 4.
  • To make the almond layer, whisk the egg whites until stiff, add the other ingredients and mix until smooth. Spread the almond mixture into a circle the same size as the cake bases (20 cm/8 inches diameter) on the baking parchment on the baking sheet. Bake in the preheated oven for around 15 minutes until golden brown. Leave to cool.
  • Whip the cream until stiff with the icing/confectioners’ sugar. Reserve 1 heaped cup of the whipped cream for decoration. Fold the remaining whipped cream into the pastry cream until smooth, then refrigerate.
  • Make sure your prepared layer cake bases are completely even in size. If not, trim to fit. To assemble, place the almond layer on a serving plate and spread a thin layer of raspberry jam/jelly on top. Add a third of the pastry cream mixture, and spread evenly. Repeat the cream and jam/jelly addition again with the first and second sponge cake layers.
  • Turn the third and final sponge cake layer over and add a thin, even layer of jam/jelly. Place it, jam side down, onto the pastry cream on the layer below. Ensure the whole cake is even and stable. Use a little of the leftover whipped cream and a spatula to even the filling around the edges so the sides are straight. If you find this tricky, refrigerate and then do it.
  • To make the icing/frosting, add the icing/confectioners’ sugar to a bowl along with 1–2 tablespoons of hot water and mix until smooth. Add the warm, melted chocolate. If it is too thick, add a bit more water. Too thin, a bit more sugar. You want a smooth, thick yet spreadable consistency. Spread a generous layer on top of the cake to the edge.
  • Work the marzipan with a little icing/confectioners’ sugar, then roll it out to a piece long enough to fit around the sides of the cake and the same height as the cake exactly. Do it in two lots if you find this easier.
  • Cut the edges of the marzipan so they are sharp, then wrap around the cake and secure with a dab of water. Put the reserved whipped cream in a piping/pastry bag and pipe dots of cream all around the top edge, hiding where the chocolate ends. Refrigerate before serving.


The recipe for this can be found in our book Fika & Hygge by Bronte Aurell – photo graph here by Pete Cassidy, published by Ryland Peter and Small.

Recipe: Danish Baking – Layer cake

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As Danish as the Little Mermaid and Lego, Lagkage (Layercake) is served for birthdays, anniversaries, coffee mornings and any other time where there is an excuse.

Danish layer cakes come in many different forms – from the super simple made at home to the fancy-pancy ones in the bakeries. Only your imagination set limits for fillings and toppings, so we thought we’d share a few of the basics here – and a fancier version too, known as Othello Layer cake.

The Layers

Danish lagkage is usually always 3 layers of sponge. Most people can’t be bothered baking their own, so they buy 3 ready made layers – we sell these in the shop, so you too, can cheat! Find them here.

If you are making your own, the recipe is below. You don’t need any tins for this as you simply use baking paper to trace the shape.

The filling

Pastry Cream is the most common filling – in Danish, known as Kagecreme. We have added the recipe to make your own, but we do also have a cheat’s version which is really lovely – and is simply an add-milk to powder (500ml per sachet, and stir). Available here.

Sometimes, the filling is flavoured with cocoa.


Usually, some form of berries or fruit is added. The most popular is strawberries or raspberries. Many add sliced banana when they are making a kid’s birthday layer cake.


For a homely layercake, simply assemble the layers and top with a thin layer of icing (make from icing sugar and a little hot water until treacle consistency and then poured over the top. Some add chocolate icing or ganache. Piping of whipped cream all around the edge is usually done – although you can leave the sides ‘naked’.

These cakes are not tall –and they are light to eat because the sponge is Genoese and not a heavy sponge.

Basic lagkage layers

Servings: 3 layers


  • 25 g butter melted and set aside to cool
  • 4 eggs
  • 120 g caster sugar
  • 120 g plain flour
  • a pinch of salt
  • 1 tsp vanilla sugar or extract
  • 3 baking sheets greased and lined with baking parchment. Use a 20-cm/8-inch diameter plate to draw three circles on the baking parchment. Use a pencil.


  • Preheat the oven to 180°C (350°F) Gas 4.
  • Beat together the eggs and sugar on high speed in a stand mixer or using a hand-held electric whisk. Beat until the mixture reaches ribbon stage – you will be able to see the traces of the mixture when you move the whisk – and the traces should stay for a good 6-7 seconds. This can take up to 5-7 minutes – the mixture will almost triple in volume.
  • Combine the flour, salt and vanilla in
a separate bowl. Sift into the egg mixture, bit by bit, carefully folding using a figure-of-eight movement until incorporated. Pour the cooled melted butter down the side of the bowl and fold carefully again, trying not to knock out air. This is really important – if you knock out the air, your layers will not rise.
  • Divide the mixture evenly between the parchment circles on the baking sheets spreading right to the edges of each circle with the back of a spoon. If they go over a bit, don’t worry, you can cut these bits off afterwards.
  • Bake in the preheated oven for about 5–7 minutes or until light golden brown
  • Remove from the oven and allow to cool completely before removing the baking parchment. If the parchment sticks, slightly dampen the paper side with cold water and the paper will come off easily. Trim any untidy edges using a sharp knife.


If you want to secure a rise and feel nervous about the rise, add 1 teaspoon to the flour for a slight lift.

How to assemble:

On your serving plate, add layer 1. Add pastry cream in about 1cm layer. Add chopped fruit or berries, then the next layer of sponge. Add another layer of pastry cream and more fruit – and then the final layer of sponge. Cover the top with a water-icing and pipe whipped cream around the side. Add flags and candles.

If you want to make a fancier version, you can find the recipe for Othello Layer Cake here.

If you want to make the Swedish Princess Cake, the link to our recipe is here.

WIN our new ScandiKitchen Christmas Cookbook

September 6, 2018 | Leave a comment

WIN a signed copy of our new ScandiKitchen Christmas book!

We’re so very excited to share our new book with you.

Following on from the massive successes of our Bronte’s other five books, ScandiKitchen Christmas is the book she always wanted to write and share. Her favourite time of the year by far – and a book with all the recipes she hopes her London born Danish-Swedish children one day will use in their own homes. It was written with lots of love during last year’s cold days.

The book is stuffed full of traditional recipes – from Swedish ham to Danish meatballs, rice pudding, biscuits, glögg, æbleskiver, honey cake, advent canapés and much, much more.

The book is available to pre-order on Amazon right now –and as soon as stock is released towards the end of September, signed copies will be available on our website here, too. Of course, it will also be available in all good bookshops.

To celebrate the release, we’re giving away signed copies of the book – that 3 lucky winners will receive before the book is officially released!

To be in with a chance of winning, tag yourself in our instagram post right here.

Deadline: 11/9/2018 at midnight.

We’ll pick the winners at random from tags in the post on Wednesday 12th September 2018 and post the books shortly after.

The book ScandiKitchen Christmas is published by Ryland, Peters and Small with photography by Pete Cassidy. Styling by Tony Hutchinson and Kathy Kordalis.

Press enquiries to alex@nudgepr.co.uk

Recipe: Smash & Kvikklunsj Brownies

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Vaniljekranse med appelsin

Ahhhh, is it Christmas yet? Well, seeing as our new book is out end of September, we thought we’d post one of the lovely biscuit recipes. It’s a take on a traditional Danish Christmas biscuit called Vaniliekranse – the real version of those ones you often find in the tins of Danish Biscuits with pictures of the Little Mermaid on the front. But obviously much, much better. Bronte decided to flavour these a bit with orange – but if you want the traditional version, simply leave it out. These cookies may spread in the oven, and it is quite hard to get them to keep their pattern, so we usually chill them before baking. Buy the new Christmas book here.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Author: Bronte Aurell


  • 170 g granulated sugar
  • 200 g butter at room temperature
  • 275 g strong bread flour
  • 100 g ground almonds
  • 1 tsp baking powder
  • 1 egg
  • a pinch of salt
  • seeds from 1 whole vanilla pod/bean
  • 1 tsp freshly grated orange zest
  • a strong piping/pastry bag and a medium star nozzle/tip


  • Mix the sugar and butter (only briefly until just combined), then add the remaining ingredients and mix until you have an even dough (you can do this in a food processor or by hand). Do not overmix. Your dough needs to be soft enough to push through a piping/pastry bag nozzle. It is a hard dough – in Denmark, most people use a metal case to push the dough through the nozzle. A fabric piping/pastry bag is also good. If you find this difficult but have a good-sized nozzle, you can simply push the dough through the nozzle with your thumb, one at the time.
  • Line several baking sheets with baking parchment. Pipe out rolls 8–10 cm/31/4 –4 in. long, then carefully connect into circles and place on the lined baking sheets. Make sure the rolls are no thicker than your little finger, because they will spread a bit during baking. Place the baking sheets in the fridge if you have space so they can firm up as much as possible before baking.
  • Preheat the oven to 200°C (400°F) Gas 6.
  • Pop a chilled baking sheet of cookies in the preheated oven and bake for 8–10  minutes, or until the slightest tinge of golden brown appears at the edges. Remove from the oven and allow to cool before eating.
  • Repeat until everything is baked. Store in an airtight container.

Recipe: Kagemand – Danish Kids Birthday “Cake Man”

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Ask any Dane about a traditional birthday cake and chances are they’ll try to explain the Cake Man or Cake Lady. What on earth is that, you ask? It is exactly as described: a cake base, in the shape of a boy or girl, decorated with lots of sweets and treats. While it’s mostly a kids’ cake, adults do like it too.

These cakes have never really travelled – we’re not quite sure why. They didn’t even make it to Sweden or Norway – it is a truly Danish thing that has stayed there. For many years, we’ve had Danish ex-pats ask us to make these and ask us for the recipe – and now, finally, we’ve made one of each and decided to pop the recipes up here as part of our Danish Baking Feature that we’re doing in August and September this year (Sweden and Norway will follow later).

There are several traditional bases you can choose, depending on what you like. Here, we give you the recipes and basic instructions for:

  • Danish Pastry base (Wienerbrød)
  • Brunswick Bun base (Brunsviger)
  • Sweet rolls base (Boller)
  • Choux pastry base (Vandbakkelse)

To be fair, you can actually make it any which way you want – and cut it into whatever figure, but these are the most traditional versions – and, as is the tradition, decorated with the help of a kid, usually the birthday child in question. Thank you to Elsa, 8 (nearly 9) for the help with these Cake men (quite a few sweets went into her belly instead of making it onto the cake, it has to be said). By the way, Elsa says to remind you all that her birthday is September 23rd and she’d like a telescope, Hogwarts Lego and tickets to the Alan Walker Concert at the Roundhouse in December (?!).

These recipes can’t be found in our books – although a lot of the base recipes can (we will make sure to make this clear later in this post).

Few points to note:

  • The size of one of these Cake Men is so that it fits on one of the wide oven trays – approx. 40 x 50 cm and these recipes fit that.
  • It’s helpful to draw out your base shape on the baking paper before you pipe or shape.
  • This is a kid’s cake – get them involved! This is not a cake where you will win awards for presentation, but a wonderful birthday treat where the birthday child can help out, whether he or she is 2 or 10.

Danish Pastry Cake Man

Makes 1 – although there is likely to be a little excess of dough. Make some extra pastries.
Course: Cake
Cuisine: Danish
Servings: 1
Author: Bronte Aurell



  • This dough is the hardest of all the options to work with and few people tend to attempt it at home seeing as the local bakers make these to order all the time. However, making Danish Pastry might be on the tricky side, but the taste is worth it.

Follow the steps to make the dough.

  • Turn your oven to 225C fan.
  • Roll out the dough, carefully, to a rectangle size approx. 40 x 30 cm. Cut it into 3 strips lengthways. Pipe or spread a line of remonce filling in the middle – add some raisins too if you want – and then close the packet, folding the sides over the remonce, just. Flatten slightly – and – importantly – turn over so the fold is underneath. We do this because we don’t need the layers to flake up for this one, but if you prefer the flaky version, leave with fold up. It will look less neat, but give a flakier result.
  • Prepare a baking tray – ideally with slightly raised sides as it might leak butter into your oven otherwise.
  • You can either cut pieces of the dough (a stick man, for example) or –as we did here – make two C’s and put them together back to back to form arms and legs. We then used the last piece to make a round shape for the head, with the last bit as the neck, connecting in the middle of the two Cs.
  • Leave to rise for 10-15 minutes, brush with egg and then pop into the very hot oven. Bake until done – 20-25 minutes, but do check as oven times vary depending on your oven.
  • Remove from oven to cool down. Meanwhile, make the icing. Around 150g icing sugar to be mixed with enough hot water to form a liquid icing, consistency of thick treacle. Once done, remove a little to another bowl and add a few teaspoons of cocoa to colour it brown – you may need to add a bit more water. Spoon into piping bags.
  • Roll ¾ out the marzipan in a circle – this is the face. We find it easier to decorate the face with the chocolate icing before we move it to the kagemand. Add a tie, shirt or whatever else you fancy.
  • Use the white icing to make a pattern on the cake and then decorate with sweets while the icing is soft.

Brunswick Bun base (Brunsviger Kageman)

This base is essentially an open cinnamon buns. Shaped as a little man or just baked in a massive tin and sliced, this cake is very popular all over Denmark.
Course: Cake
Cuisine: Danish
Servings: 1
Author: Bronte Aurell


You can use the same based dough as cinnamon buns

For the topping

  • 85 g butter softened
  • 120 g dark brown soft sugar
  • 2 tbsp golden/light corn syrup
  • 2 tsp ground cinnamon
  • a dash of vanilla sugar or extract
  • Lots of candy and some candy laces to decorate
  • 100 g icing sugar to decorate


  • Line a big oven tray (40 x 50cm approx.) with baking paper.
  • Make the dough as directed. When it has rested, knead through. Draw your desired shape on your baking paper – please remember this dough rises and spreads, so leave good spaces.
  • Shape your cake-man, then flatten it down so it is around 1 cm thick only. Leave to rise for about 15 minutes.
  • Heat all the topping ingredients in a saucepan and allow to come right to the boil, then turn it off. Whisk well to combine to a smooth topping.
  • Using your fingers, poke holes all over the bun – this is for the topping to fall into. Using a pastry brush, add a general amount of topping all over – but reserve about 1/3 and set aside. Leave to rise again for another 10 minutes while you heat your oven to 200C.
  • Pop the cake in the oven – it will have filling spilling, this is normal. Bake for around 20 minutes or until done. Remove from oven and immediately use the rest of the topping, as needed all over, to ensure every bit is sticky and gooey. Leave to cool for a bit.
  • Decorate with sweets and treats and make an icing using icing sugar and enough hot water to make it the thickness of treacle. Pipe a face on the bun – we also like to outline this one with icing as it is otherwise quite a dark bake.


Recipe for Brunswick Bun can be found in Bronte’s book Fika & Hygge.

Bun Cake-Man or Cake-Lady (Bollemand og Bollekone)

So, when the parents think the other cakes have too much sugar or are too much of a fuss to make, they go for this option. We do love this – it is very cute, made out of little sweet buns.
You CAN use the same dough as for cinnamon buns – but it is quite cardamom flavoured and some  younger kinds don’t love that. Instead, this recipe for birthday buns from our book Fika & Hygge is really great. Depending on how big you want your bun-man or bun-Lady to be, you can stick with a small recipe as noted here – or double up and then just made extra buns with any leftover dough. They will be eaten, don’t worry.
Course: Cake
Cuisine: Danish
Servings: 1
Author: Bronte Aurell


  • 200 ml whole milk
  • 50 ml single cream
  • 25 g fresh yeast or 13g active/dry yeast
  • 50 g caster sugar
  • 400 g white strong bread flour
  • 1 teaspooon salt
  • 1 egg
  • 80 g butter softened
  • beaten egg for brushing
  • a large oven tray lined with baking parchment


  • 100 g icing sugar
  • lots of sweets and candy laces for hair.


  • Mix together the milk and cream and heat to finger-warm (around 36–37°c). If using fresh yeast, add the yeast and warmed milk-cream to a stand mixer with a dough hook attached. Mix until the yeast has dissolved.
  • (If using dried/active dry yeast pour the warmed milk and cream into a bowl. Sprinkle on the yeast and whisk together. Cover with cling film and leave in a warm place for about 15 minutes to activate and become frothy. Pour into the stand mixer with a dough hook.)
  • Add the caster sugar and stir again, slowly adding half the flour mixed with the salt, bit by bit. Add the egg and softened butter and keep mixing. Slowly add the other half of the flour. You may not need all the flour or you may need a bit more, but keep mixing until you have a slightly sticky dough that is starting to let go of the sides of the bowl. This should take around 5–7 minutes.
  • Cover the bowl with cling film and leave to rise for around 35–40 minutes or until doubled in size.
  • Turn the dough out onto a lightly floured surface and knead through with your hands, adding only a little more flour if needed.
  • Cut the dough into equal pieces (as many as you need for your bun-man or lady – usually 14, with one being bigger (for the head)) and roll them into uniformly round balls. Place on the prepared baking tray with a bit of distance between, but still in the shape of your bun-man or bun-lady – then flatten down slightly. Cover again and leave to rise for a further 20 minutes.
  • Preheat the oven to 200°C (400°F) Gas 6.
  • Brush the buns lightly with beaten egg, then bake in the preheated oven for around 10–12 minutes or until golden brown.
  • Leave to cool before decorating. Make a simply icing by mixing icing sugar with drops of hot water until you have a treacle consistency icing. Use a piping bag to make your patterns and the face, then decorate with sweets and treats.
  • To eat, break off a bun, cut open and spread on copious amount of butter.

Choux Cake-man (Vandbakkelse)

Finally, the Choux version of the Kagemand. This version, luckily, does not require splitting and filling with cream like éclairs, so it is pretty straight forward. You do need a piping bag and a large piping nozzle though, or is looks even more messy.
Course: Cake
Cuisine: Danish
Servings: 1
Author: Bronte Aurell


  • 250 ml water
  • 125 g butter
  • 125 g plain flour
  • 2 tbsp icing sugar
  • pinch of salt
  • 3-4 eggs


  • 150 g icing sugar
  • 1 tsp cocoa powder
  • Sweets and treats and candy laces for decoration


  • In a saucepan, add the water and butter and bring to the boil to melt the butter. 
  • Meanwhile, sift the flour onto a piece of baking parchment with the salt and sugar. Mix the eggs together in a bowl and set aside.
  • When the butter has melted, whisk and then add the flour mixture in one go and whisk vigorously until everything is combined. Take off the heat, too.
  • Your mixture will start to let go of the sides of the pan. Leave to cool down for 15-20 minutes (speed up by moving to a colder bowl).
  • Meanwhile, line a big baking tray and pencil in the shape of your cake-man or cake-lady. Turn the oven to 200C fan.
  • When the mixture has cooled slightly, you can add the eggs. Using a wooden spoon, add one egg at the time and beat until incorporated. You may not need all the egg: You need so much so that the mixture can form good peaks, but too much and the peaks will flatten down and your choux will be flat. This is the tricky bit.
  • Once done, move to a piping bag with a large nozzle. Pipe your choux onto the stencil on the baking tray.
  • Bake in the oven for 20-30 minutes or until done, but do not open the oven door at all for the first 20 minutes and ideally as little as possible during the last, as your choux can collapse.
  • When baked through, remove from oven and prick a few holes in it to allow the steam to escape. Leave to cool, then make the icing by adding drops of hot water until the mixture is treacle like texture. Remove a spoonful of icing and mix with cocoa to make a dark colour for making eyes etc. Add icing to piping bags, decorate with sweets and treats and of course the all important candy lace hair.

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