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Recipe: Prinsesstårta – Swedish Princess Cake

August 2, 2018 | Leave a comment

Prinsesstårta - Swedish Princess Cake

By popular demand, we are now posting the princess cake recipe from Bronte’s book Fika & Hygge – with a few added hints and tips for making the perfect cake. It’s not the easiest cake in the world to make, let’s be honest. But you can do it! You just need some patience and a bit of guidance… And soon you’ll have the perfect Fika cake for your afternoon tea party – and what a beautiful centre piece it is on the table. The cake stems from the royal household in Sweden. Back in the 1940’s when the 3 princesses were young, the Home Economist was teaching them how to cook and bake. This cake was called Green Cake and was published in the book (The 3 Princesses’ cookbook) as The Green Cake but eventually it earned the name Princess Cake as popularity grew – for obvious reasons. 
There are a few secrets to making a good Princess cake – the first is to get the ratio right of base, cream and pastry cream and marzipan. Too much of either and it is just a bit sickly. The second thing is perfecting the marzipan – it is tricky. It may take a few attempts to be able to pull the marzipan around soft whipped cream without making a mess of it – here, patience, cold clean fingers and perseverance is key. We’ve added some cheat’s steps along the way if you want to make things easier for yourself. In fact, lots of people use a few cheat steps along the way - and we think this is perfectly fine. If you use all the cheat’s steps, you can actually whip up a princess cake in 15 minutes from start to finish – and one that still tastes good and will look great. 
The original recipe can be found in the book Fika & Hygge, by Bronte Aurell, published by Ryland Peters and Small, photography by Peter Cassidy.
Author: Bronte Aurell


You need:

  • 3 layer cake bases
  • 1 portion pastry cream around 600g
  • 600 ml whipping cream
  • 2 tbsp icing sugar
  • 150 g raspberry jam
  • 200 g green marzipan lid
  • pink and green modelling icing for flowers and leaves decorations
  • Piping bag spatula, cake stand.
  • Tip: Depending on your schedule you might find it best to make the pastry cream first so it can cool and have time to set whilst you get on with the cake layers - but this is up to you.

Layer Cake Bases

    In our book we do not use baking powder – which is a genoise sponge – but if you are a little unsure add the mentioned 1 tsp baking powder and your rise is pretty much guaranteed. For more experienced bakers, try without (and you avoid the baking powder slight aftertaste and get a lighter result).

    • 25 g butter melted and set aside
    • 4 medium eggs
    • 120 g caster sugar
    • 120 g plain flour
    • optional 1 tsp baking powder
    • a pinch of salt
    • 1 tsp vanilla sugar or vanilla extract or seeds from ½ pod
    • 3 baking sheets lined with non-stick baking paper (and ideally a few puffs of non-stick spray).

    Pastry Cream

    • Makes 600g gram approx.
    • 500 ml whole milk
    • 1 vanilla pod seeds scraped out
    • 1 whole egg plus one egg yolk
    • 100 g caster sugar
    • 30 g cornflour
    • Pinch of salt
    • 25 g butter

    Make your own marzipan:

    • 200 g finely ground almonds use ground almonds, then re-grind them a few ties to make them extra fine.
    • 100 g granulated sugar
    • 100 g icing sugar
    • 1 tsp almond extract
    • 1 medium pasteurised egg white
    • green food gel


    • Pre-heat the oven to 180C, 350F, Gas 4
    • In a stand mixer with the whisk attached, beat the egg and sugar on high until you reach ribbon stage. This means when you can see the traces of the mixture when you most the whisk through it. It will take a good 4-5 minutes to reach this stage and it’s crucial – especially if you are not using baking powder, this is your only opportunity to get air into the mixture.
    • Using a 20cm plate, draw 3 circles on your baking paper. Set aside.
    • Combine the flour, salt and baking powder if using. Sift this into the egg mixture and very carefully fold to combine, using a figure of eight, until all the flour is incorporated. Be very gentle at this stage, but thorough. Pour the cooled, melted butter down the side of the bowl at the end and give a final few folds to incorporate it.
    • Divide the mixture evenly between the 3 circles and gently use your spatulas to guide to the drawn edge.
    • Bake in the oven for 5-8 minutes or until baked through and lightly browned.  Allow to cool down. To remove from the baking paper, if it sticks, wet your hands and allow to damped the underside of the baking paper, this release the cakes.
    • Trim any edges so you end up with 3 perfectly round and even sized bases.
    • Tip: You can use 3 x 20cm baking tins if you have.
    • Cheat’s tip: Use ready bought layers – these from Karen Volf are brilliant. Comes with 3 layers and are ready to use. They are light and not too sweet – a really good option.

    Vanilla Cream Patisserie

    • In a saucepan, heat the milk with the vanilla seeds.
    • In a separate bowl, using a mixer, whisk the eggs, sugar and corn flour.
    • When the milk reaches just boiling point, take it off the heat and pour 1/3 into the egg mixture, whisking continuously.
    • Pour the egg mixture back into the hot milk, return to the stove and bring to the boil whilst whisking. Whisk continuously as the mixture thickens and keep on boil for just under a minute (this removes the cornflour taste).
    • Pour into a cold bowl and leave to cool and set for several hours in the fridge. To avoid a ‘crust’ forming on top, place clingfilm straight on to the cream, covering the entire surface.
    • Cheat’s tip: Use an instant cream mix – we like this one from Dr. Oetker - just mix one sachet with 500ml whole milk, whisk for 1 minute and leave to set in the fridge. It has a nice vanilla taste and does not taste powdery – this is a great pastry cream alternative. You can also use this one for baking.

    Green Marzipan Lid

    • Here’s the admission: I usually buy green marzipan. Why? Because it’s easy and smooth and it’s ready to use. You can get one that fits a 20-cm cake here – Odense Green Marzipan Lid.
      Buy a covering marzipan from the supermarket and colour it green (should be minimum 25% almonds). To colour the marzipan, you must use a gel colour NOT a liquid green food colouring. If you use a green liquid colour, your marzipan will get sticky and hard to work with - and you will have to add a lot of extra icing sugar to make it workable.
    • Place all the ingredients in a food processor and blend until you have a smooth marzipan. Roll the mixture into a ball and wrap tightly with cling film. Chill in the refrigerator for at least one hour before using.
    • Because this marzipan contains egg white, use within a day.

    Recipe: Easy Västerbotten Cheese Quiche

    June 7, 2018 | Leave a comment

    Easy Västerbotten Cheese Quiche (Västerbotten Paj)

    A great side dish for a crayfish party – this traditional cheese tart is really lovely served with caviar dressing.
    Course: Dinner
    Cuisine: Swedish
    Author: Bronte Aurell



    • 125 g cold butter
    • 200 g plain flour
    • Pinch of salt
    • 1 egg
    • water, if needed add few drops if dough not coming together


    • 250 g Västerbotten cheese
    • 3 eggs
    • 100 ml whole milk
    • 250 ml double cream
    • ½ tsp paprika
    • salt
    • pepper
    • 25-28 cm Tart tin with loose base

    Romsås Caivar Sauce:


    • Blitz your pastry ingredients in a food processor (egg and water at the end only) to form a dough, then leave to chill for about 30 minutes in the fridge.
    • Heat the oven to 180°C.
    • Roll out the chilled dough and line the pastry tin. Prick the base with a fork and blind bake using baking beans for 10-12 minutes. Remove the beans and bake for a further 5-6 minutes.
    • For the filling, mix together everything except the Västerbotten cheese.
    • Scatter the cheese on the base of the pastry, evenly all over – then pour over the egg mixture.
    • Return it to the oven for about 15-20 minutes. It’ll puff up quite a bit towards the end, but will turn golden on top. It’s done when it is ‘set’ so do keep an eye on it.
    • Leave it to cool before slicing. Serve cold or lukewarm.
      Västerbottenpaj goes well with romsås, a caviar sauce. Alternatively, if you can get real bleak roe (Löjrom), serve the tart with a spoonful of this, some crème fraîche and finely chopped red onion.

    Romsås Caivar Sauce:

    • In a bowl, mix together 3 large tbsp. crème fraiche and one jar of red lumpfish roe (80g). Leave to set in the fridge, then stir again just before serving.
      Norrmejerier Vasterbottensost – Gourmet Piece 165g
      Rated 5.00 out of 5
      Norrmejerier Västerbottensost – Mature Cheese 33% 450g

    Recipe: Gingerbread Buns

    November 16, 2017 | Leave a comment

    Gingerbread Buns

    For a wintery, Christmassy twist on your classic cinnamon buns we have replaced the traditional all cinnamon filling for the classic gingerbread spices. Very, very good with a cup of strong coffee.
    Course: Baking
    Cuisine: Scandinavian
    Author: Bronte Aurell


    Basic bun dough:

    • 25 g fresh yeast or 13g dried/active dry yeast
    • 250 ml whole milk heated to 36–37°C (97–99°F)
    • 80 g butter melted and cooled slightly
    • 40 g caster/granulated sugar
    • 400-500 g white strong/bread flour
    • 2 tsp ground cardamom
    • 1 tsp salt
    • 1 egg beaten


    • 120 g soft butter we use salted, here
    • 50 g white caster sugar
    • 50 g light brown sugar
    • 1-2 tbsp gingerbread spice mix depending on how spiced you like it ready mix or make your own - see below
    • Cream all the ingredients in a bowl until smooth.

    Gingerbread spice mix:


    Here’s how to do it:

    • If using fresh yeast, add the warm milk to a mixing bowl and add the yeast; stir until dissolved, then pour into the bowl of the food mixer.
    • (If using active dry yeast (granules), pour the warm milk into a bowl, sprinkle in the yeast and whisk together. Cover with clingfilm and leave in a warm place for about 15 minutes to become bubbly. Pour into the bowl of a food mixer fitted with a dough hook).
    • Start the machine and add the cooled, melted butter. Allow to combine with the yeast for 1 minute or so, then add the sugar. Allow to combine for 1 minute.
    • In a separate bowl, weigh out 400 g/3 cups of the flour, add the cardamom and salt and mix together. Start adding the flour and spices into the milk mixture, bit by bit. Add half the beaten egg. Keep kneading for 5 minutes. You may need to add more flour – you want the mixture to end up a bit sticky, but not so much that it sticks to your finger if you poke it. It is better not to add too much flour as this will result in dry buns. You can always add more later.
    • Once mixed, leave the dough in a bowl and cover with a dish towel or clingfilm. Allow to rise for around 30 minutes or until it has doubled in size. Dust a table top with flour and turn out the dough. Using your hands, knead the dough and work in more flour if needed. Using a rolling pin, roll out the dough to a 40 x 50 cm/16 x 20 in. rectangle.
    • Spread the filling across the dough in an event, thin layer.

    To twist or roll?

    • To make traditional swirls, simply roll the dough lengthways into a long roll and cut into 15-16 pieces, place on a lined baking tray, and leave – covered – to rise for another 20 minutes.
    • Twists: Follow the video at the bottom of this post with how to make your cinnamon bun twists.
    • When you have done your twists, leave on a lined baking tray for 20 minutes to rise again.
    • Heat the oven to 200 degrees Celcius (fan). Brush the buns lightly with beaten egg, then bake for 6-9 minutes or until golden and done. Watch it, they can burn easily and different ovens vary in temperature.
    • While they are baking, make a simple sugar syrup: In a saucepan, heat 50ml water with 100g sugar until bubbling and completely melted. You can also use golden syrup and just melt it a big in a saucepan.
    • When the buns come out of the oven, immediately brush lightly with the syrup, then add pearl sugar (nibbed sugar) (if using) on top of the buns and cover with a damp tea towel. The tea towel stops the buns from going dry. We also like these just sprinkled with icing sugar which gives a nice, frosted feel.
    • Good luck!


    Recipes: Vanilla buns, six ways.

    September 27, 2017 | 6 Comments

    Vanilla buns, six ways.

    Once you are bored with cinnamon buns, where do you go?
    Vanilla is where it’s at. This week, we decided to make a few different versions using the same base dough and basic filling.
    There are as many recipes for buns in Sweden as there are people who bake them. We like this one: it’s simple, it’s straightforward and it just works. It forms a great base from which to experiment with your own flavours and fillings. The addition of egg to the dough makes the dough richer than usual. We’ve upped the butter, too – again, you can reduce it but we think it works well with the vanilla.
    Course: Baking
    Cuisine: Scandinavian
    Servings: 36 buns
    Author: Bronte Aurell


    Dough Ingredients

    • 50 g fresh yeast
    • 500 ml whole milk luke warm
    • 200 g very soft butter melted also fine
    • 80 g caster sugar
    • 1000 g plain bread flour or between 800-1000g, depending on the flour  - we always use Swedish Vetemjol flour for perfect results.
    • ½ tsp salt
    • 2 tsp ground cardamom
    • 1 egg

    Filling for Vanilla buns (filling #1, used also in 2-5)

    • 175 g butter soft, spreadable
    • 4-5 tsp vanilla sugar
    • 1 vanilla pod seeds from
    • 150 g normal sugar
    • 1 egg for brushing
    • 100-150 g of pearl sugar to decorate


    The dough:

    • Heat the milk to 36-41 degrees and add in a bowl with the yeast, stir until dissolved. Add the butter, sugar, salt, cardamom, egg and enough flour to make the dough combine. You’ll need about 700-800g of flour – but add a little at the time, keeping the mixer on continuously (using the dough hook). Keep the rest of the flour back for kneading. Work the dough until it almost stops sticking and has a shiny surface – about 6-7 minutes with a mixer, longer by hand (add more flour if you need to). The dough should only just reach the point of not being sticky.
    • While the dough is rising, whisk butter and vanilla together until smooth and spreadable.
    • Leave dough to rise until it’s doubled in size (30-40 mins). Work through with more flour until dough stops sticking and can be shaped, then cut the dough in half and roll out the first piece in a rectangular shape (around 45cm x 35cm). Spread a generous amount of the vanilla butter evenly, then roll the piece lengthways so you end up with a long, tight thin roll. Cut 18 slices of the dough and place each swirl onto your baking tray – a good space apart from each other as they will rise again.
    • Repeat with second half of dough. Leave to rise for 20 minutes.
    • To make buns with the rest of the the dough:
    • Turn the oven to 220 degrees (a bit less if using a fan oven).
    • Brush all buns gently with remaining egg (you may need a bit more egg) and sprinkle a bit of pearl sugar on each bun. Bake at 220°C for about 8-10 minutes (turn the heat down a bit midway if you feel they’re getting too brown) for the buns – but for the longer rolls, turn the heat down slightly and bake nearer the bottom of the oven for around 20 minutes – take care not to burn them. As this dough contains sugar, the buns can go dark brown in a split second, so keep an eye on them.
    • As soon as the buns come out of the oven, cool down under a damp, clean tea towel to stop them going dry. If you prefer a stickier surface, brush with a light sugar syrup or normal light syrup as soon as they are baked.
    • The buns freeze well (freeze in plastic bags as soon as they have cooled).

    Filling option #2: Vanilla and Crème Patisserie

    • Either make a batch of crème patisserie or simply make a portion of instant vanilla creme – whisk 400ml whole milk with 1 sachet of power, leave to stand for 15 minutes and its ready to use.
    • Follow recipe as above – but before rolling the buns tight, spread a thin layer of vanilla cream across the dough, then roll and proceed as recipe.

    Filling option #3: Vanilla and Crème Patisserie

    • With or without the vanilla crème, add fresh or frozen blueberries to the dough before rolling. Simply scatter a handful of blueberries and then roll and slice.

    Filling option #4: Tart berries

    • With out without the vanilla crème, add fresh cloudberries (or frozen) to the dough before rolling. Simply scatter a small amount of berries across, roll and slice.

    Filling option #5: Marzipan & Vanilla knots

    • Roll dough out and in the recipe. Take half a packet of Mandelmasse, marzipan (or similar graded marzipan) and grate about 100g across the dough. (after you have added the vanilla sugar)
    • Instead of rolling the dough, simply fold it in half lengthways – then cut into 18 strips and make bun ‘knots’. You can check out this video for hints of how to make bun knots – it’s surprisingly easy and it distributes the filling well.

    Filling option #6: ‘Skoleboller’ – School buns.

    • Most popular in Norway, these buns are super lovely. For this version, you do not need the vanilla sugar – but you do need the crème patisserie.
    • Shape the dough into 36 round balls and place on baking trays. Press each ball a bit flat and make an indent in the middle. Add a large teaspoon of vanilla crème patisserie to each bun and leave to rise for about 15 minutes. Bake as directed in recipe.
    • Once removed from oven, let cool for a bit then pipe out some icing (icing sugar mixed with a teeny bit of warm water) on each bun. Place your desiccated coconut in a soup bowl and dip the bun, icing side down, into the coconut.

    Recipe: Tricolore Mediterranean Crispbread Pizza

    September 12, 2017 | Leave a comment

    Crispbread Pizza 'Tricolore' With Mediterranean Flavours

    The Mediterraneans know a thing or two about flavour combinations for warmer weather. Here is one of our favourites - in a Swedish crispbread pizza format. So good - the salty, savoury edge of the topping is brilliant with the mild rye flavour in the base.
    Course: Dinner
    Cuisine: Swedish
    Author: Leksands


    • 1 Leksands big round crispbread we prefer the original, in the blue pack
    • 100 ml  tomato sauce
    • small onion + butter/oil for frying
    • 3-4  anchovy fillets  in oil
    • 8-12  black olives
    • tbsp  small capers
    • fresh chilli  finely chopped, seeds removed
    • handfuls parsley finely chopped
    • garlic clove grated grated
    • cherry tomatoes  halved
    • 60 mozzarella
    • handful of grated cheddar
    • sea salt   rocket to serve.
    • black pepper


    • Pre-heat oven to 225 degrees celsius.
    • Finely chop onion and fry in a bit of butter until soft - add pinch of sugar and let caramelise. Season with salt & pepper.
    • Spread the tomato sauce over the base. Add the onion, chopped anchovies, olives, garlic, tomatoes and chili - finish with the mozzarella and grated cheese, season with pepper.
    • Bake for 10 mins or until the cheese is bubbly and slightly golden. Top with rocket and serve immediately.

    Thanks to our friends at Leksands for the recipe – just mildly adapted for a UK kitchen.

    7 Random Crispy Facts

    September 7, 2017 | Leave a comment

    7 Random Facts About Crispbread

    1. Crispbread is common across Scandinavia, but especially so in Sweden, followed closely by Norway. 85% of all Swedish households have it at all times.
    2. Crispbread is Sweden’s second largest export – second only to Absolut vodka.
    3. Your average Swedish munches through 5.5 kg of crispbread every year – and crispbread is amongst the most missed food products for Swedes abroad. It may not sound much, but considering an average crispbread weighs about 12 grams, this equates to 458 slices every year. A crispbread a day keeps the doctor away.
    4. What.. IS crispbread? Crispbread is traditionally made with only wholegrain rye, yeast, salt and water, although these days you have a wide range of variety ranging from all-wheat to all nut and seed (to purist, these don’t count). However, when you say crispbread, most people will still think of your classic rye crispbread.
    5. In Scandinavia, crispbread is treated as any other type of bread. It can be topped with almost anything, and is a common part of breakfast, lunch, dinner or snacks in between.
    6. Super versatile, you can have crispbread at every meal. Crushed over a bowl of yoghurt, maybe with some berries, for a naturally low sugar, high fibre and delicious granola for breakfast; topped with smoked salmon and cream cheese for lunch; used as pizza base for dinner (oh yes, crispbread pizza is a thing and it’s delicious. In Sweden you can even buy ready made frozen crispbread pizzas).
    7. In the UK, crispbread is often thought about in one of two ways; 1; as a cracker for cheese or 2; diet food. This saddens our crispy Scandi hearts and tummies. Because; crispbread is absolutely great with cheese, and is definitely much better for you than mass produced wonderbread – but Scandis eat crispbread because it is tasty (and you can top it with anything you like), convenient (it keeps forever) and good for you. You could eat 4 triangles of crispbread for every slice of white bread – and thanks to the high fibre content you will stay fuller for a lot longer. Meaning you may be able to resist that cinnamon bun later. Or not. But that’s ok. Balancing your crispbread with cinnamon buns is what the Swedes would call ‘lagom’.

    Now, pass us the crispbread someone. Fancy some? Find our crispbreads here.

    Crispbread as base = pizza in 10 minutes.

    Recipe: Crispbread Pizza With Pulled Pork and Guacamole

    August 24, 2017 | Leave a comment

    Crispbread Pizza With Pulled Pork and Guacamole

    Another lovely version of crispbread pizza - this time with pulled pork and avocado cream. Oh yes. Guaranteed to make you popular. We like the original Leksands (blue packaging) for this, but any big round will work as the toppings are so flavoursome.
    Course: Dinner
    Cuisine: Swedish
    Keyword: crispbreads
    Author: Leksands


    • Leksands big round crispbread
    • 100 ml  tomato sauce
    • 75 g pulled pork leftovers or ready bought
    • 1 to mato
    • 60 g mozzarella
    • handfuls Västerbotten cheese grated, or Cheddar
    • 1/2 red onion thinly sliced
    • 1 lime
    • 1 avocado
    • fresh chilli finely chopped
    • fresh coriander finely chopped
    • sea salt
    • ground pepper


    • Pre-heat oven to 225 degrees celsius.
    • Prep the pickled onion; place thinly sliced onion in a bowl and cover with lime juice, squeezing it together with a spoon or your hand.
    • Spread the tomato sauce over the base. Add the sliced fresh tomato and chunks of pulled pork. Season with salt and pepper, then finish with the cheese.
    • Bake for approximately 10 minutes until the cheese is bubbly and slightly golden. Meanwhile, mash the avocado with the chili, coriander and lime juice - serve with a dollop of guacamole.

    Thanks to our friends at Leksands for the recipe – just mildly adapted for a UK kitchen.

    7 Random Facts About Surströmming

    August 16, 2017 | Leave a comment

    7 Random Facts About Surströmming

    1. Surströmming is made by preserving the raw herring with just enough salt to prevent it from rotting, then left to ferment for at least 6 months. A Japanese study ranks it as one of the most putrid food smells on the planet.
    2. Surströmming day is the 3rd Thursday in August – in 2018 this falls on the 16th August.
    3. Surströmming translated to sour Baltic herring. Tempting, ey?
    4. How to eat it? A common way is to have it in a ‘klämma’ – a ‘squeeze’. Take two pieces of (crunchy) flatbread and spread with sliced or crushed boiled potato, add the surströmming, squeeze and enjoy. Alternatively, place on a soft flatbread with potato, sour cream and some raw onion. Eat as a wrap. Think of it as the Swedish burrito.
    5. Whatever you do – NEVER open the tin inside. To say the smell is strong is an understatement. And it lingers.
    6. Beer and aquavit are commonly served along with it – but milk, too, is a common drink.
    7. Surströmming is so smelly it is forbidden on most airlines.

    Despite (or because of – we don’t know) the smell – surströmming is very popular in Sweden, and many await the season with anticipation, dreaming about the first taste of this speciality.

    Our Jonas had a chat with a lovely chap from the Telegraph a few years ago – to find out what he thought have a look at the resulting video here, or click here to read about it.

    Have you tried it? What did you think? Share in comments please – we’d love to hear your thoughts on this smelly subject.


    Recommended Products

      Mjalloms Rag Tunnbrod – Rye Flatbread 120g
      Mjalloms Havre Tunnbrod – Oat Flatbread 120g
      Oskars Surstromming *(Ship to UK ONLY) – Fermented Herring 300g
      Mjalloms Gammeldags Tunnbrod – Wheat & Rye Flatbread 320g
      Polarbrod Sarek – Thin Flatbread 8-pack
      Arla Gräddfil – Sour Cream 300ml

    Semla Season – Everything You Need To Know

    January 26, 2017 | Leave a comment


    Semla Season – Everything You Need To Know

    After Christmas we always feel determined to start a new and healthier life – less chocolate and more spinach, but only until we remember the next big occasion in the Scandi baking calendar; Semla season. Semla is the Swedish answer to pancake-day pancakes, but in our completely unbiased opinion; a million miles better and far too good to only eat once per year.

    We started selling these chubby marzipan and cream filled buns of glory in the café a few weeks ago – and as we are now only 1 month away from the big day, it is time to kick off and remind each other what the Semla is all about. We have collated some essential reading (all the important semla-facts), our favourite recipes, and our very own semla product bundles if you want to give them a go at home without the hassle of seeking out the products you need. Ah, you’re welcome. Public semla-service is what we do.

    – 12 Things You Need To Know About Semlor –

    – Princess Semlor – The 2017 Luxury Semla – Recipe –

    Princess Semla Recipe Image

    Classic Semlor – Swedish Marzipan Cream Buns – Recipe

    Classic Semlor Recipe


    Fancy doing some baking? Try our kits to get started;


    Now, promise you try one. Come say Hej and have a coffee and semla with us in our café or make your own, just don’t go without. They are too good to be missed.

    Recipe: Swedish Cheesecake (Ostkaka)

    January 18, 2017 | Leave a comment

    Swedish Cheesecake (Ostkaka)

    If you're looking for one of those sweet Americans style cheesecakes, forget it. This is the much less sweet Swedish version - 'Ostkaka' - which simply means cheesecake. It is a really old Swedish traditional favourite, first mentioned in the 16th century - it's that old. The original version requires you to go buy some rennet and make milk curds from scratch, but cottage cheese works well too, so that's what I use in my version. Indeed, most people use cottage cheese nowadays except purists. I'd say this cheesecake is not dissimilar to the ones you get in Northern Spain, in the Basque Country - and, like the Spanish ones, work well with a glass of sweet sherry on the side. This recipe is naturally gluten free. This cheesecake is served lukewarm, never cold and never hot. Most people enjoy it with a dollop of strawberry or cloudberry jam on top, although I prefer a quickly made compote and some fresh berries. The recipe fits a standard brownie tray, approx 20 x 20 or similar, but you can use any sort of dish or even a spring form. Just don't forget to line the dish.
    Course: Baking
    Cuisine: Swedish
    Keyword: cakes
    Author: Bronte Aurell


    • 3 eggs
    • 75 g caster sugar
    • 400 g natural cottage cheese
    • 100 ml double cream
    • 50 g ground almond
    • 1 tsp vanilla sugar or vanilla bean paste
    • pinch of salt
    • 1 tsp almond essence optional
    • 50 g flaked almonds
    • dusting of ground cardamom

    For the topping:

    • 125 g raspberries
    • 2 tbsp sugar
    • dash of water


    • Turn the oven to 160 degrees celsius fan (170 degrees normal).
    • Whisk the sugar and egg until light and fluffy. Add all the ingredients apart from the flaked almonds and cardamom and pour into your prepared tin.
    • Scatter the flaked almonds on top, then dust the tiny bit of ground cardamom (less than 1/2 tsp - it's just for a bit of flavour).
    • Place in the oven and bake until set and slightly golden on top. This depends on your oven - but around 30-40 mins is a good guideline.
    • To make the topping: Place 100g raspberries in a saucepan, add the sugar and a dash of water and boil until the raspberries have broken down and it looks like a runny jam. Leave to cool. Use the remaining berries to decorate.

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