Strawberry cake — perfect for Midsummer
Some of the Swedish Midsummer customs may be a bit tricky to wrap your head around. Dancing around like frogs, anyone? But I’ll give you a simple pro tip so you’ll immediately fit right in. There are two things to swear about: the sun (or lack thereof) and...
Sans Rival — Swedish almond praline cake
Sans rival means unrivaled. That’s a hard feat for a cake to live up to — but if one cake can do it, then maybe it is this one. It even has a royal connection: “At least once a year, the king gets a homebaked cake. It is a big, magnificent Sans Rival,...
Cajsa Warg’s walnut cookies from 1755
We’d probably call them “walnut cookies” today, but the actual name in Cajsa Warg’s cookbook Hjelpreda i hushållningen för unga fruentimber from 1755 is Bakelse i façon af walnötter, or loosely translated: “Cakes in the shape of...
Luscious coconut macaroons—quick and gluten-free
Did the Swedish vikings eat coconut macaroons? Well, not exactly. Coconuts are a relatively new part of the Swedish kitchen, and coconut macaroons—kokostoppar—seem to be a 20th century acquaintance. In 1902, Franska Frukt- och Blomsterimporten advertises a wealth of...
Irresistible Swedish cardamom buns—kardemummabullar
Have you ever thought of what things you take for granted in your culture? Sometimes, these little things only become visible in juxtaposition with another. Cardamom is so ingrained in Swedish baking that I didn’t notice until I moved to London, UK. While I...
Hej och välkommen!
My name is Isabelle. Here at Swedish Spoon, you’ll find Swedish food history, tried-and-tested recipes, and a lot of obsessing over great butter. You can also expect some travel tips.