Notes about Recipes in this book

• Swedish "sirapslimpa" bread

  • msholl on November 17, 2024

    I make limpa every Christmas for my Swedish in-laws, and have used several recipes. Limpa is always good, but Signe's recipe is my favorite...maybe the overnight proving gives it ideal texture and flavor. Using active yeast instead of fresh yeast means longer rise times (1 hr to let the dough come to temp in the morning, and 2 hrs to rise). I bake the bread in a dutch oven - 30 min with lid, then remove lid and bake and additional 10-15. Everyone loves this bread.

• Cardamom almond twists

  • hilarie on January 25, 2020

    So good! Made dairy free using Earth Balance and Ripple milk. I didn't have a good creme fraiche sub available, so just added more almond paste and a bit of lemon zest to the filling.

  • Dannausc on February 12, 2023

    Good, but not nearly as good as I’d hoped. I think my measurements might have been off.

• Cardamom swirl bun-pops (Kardamommesnurrer)

  • hilarie on July 19, 2019

    They are smaller than I expected but make a great little snack.

  • PickyPalateMom on February 05, 2026

    These were very nice straight out of the oven. The fresh hot buns had such a nice cardamom flavour, coupled with the crunch of the turbinado sugar/egg wash surface. But by the time they cooled off they seemed heavy and tough. I think the spelt flour is just too heavy a choice for what I was looking for. It’s basically a whole wheat option. I only baked half the batch. Put the other half in the freezer rolled into swirls but before the 2d rise. This way I can take a couple out at a time, defrost them overnight in the fridge and let them rise at room temperature for 1/2 hour. Then bake htem up in the air fryer as I need them so I won’t have to worry about having too many to eat fresh out of the oven.

• Upside-down blueberry and elderflower cake

  • knittingfrog on July 06, 2015

    Mmh, despite preheating the oven after 45 minutes the cake is not cooked as the inside is not even quite hot enough...I gave it another 15 minutes and then toook cake out and covered with foil to let residual heat diffuse...still the middle was almost raw. Taste was delicious though and cake was very moist. Best eaten on day of baking as it goes a bit soggy the next day!

• Spelt banana bread

  • Dannausc on February 12, 2023

    Pretty decent.

  • msholl on October 06, 2024

    This loaf cake has nice texture and subtle flavor, which I like - not too sweet, and not too bananaie. It's great toasted...brings out the nut and nutmeg flavors. For the 900g pan, I use a 13" x 4" x 2" Pullman loaf pan (without the cover).

• Sticky ginger spice cake

  • msholl on October 06, 2024

    This cake has great flavor and texture, and I make it on a regular basis. Instead of treacle, I use either molasses or Swedish mork (dark) sirap. For the 900g pan, I use a 13 x 4 x 2 Pullman pan (without cover) - in this pan, the loaf bakes in ~ 50 minutes. It's a very sticky cake, so a layer of parchment on the bottom of the pan helps prevent chunks of cake sticking to the pan.

• Chocolate cardamom biscuits

  • anniecc on December 11, 2022

    Very straightforward to make, and I liked the unusual combination of chocolate and cardamom. Not too sweet either.I recommend putting the dough ‘salami’ in the freezer for 15 minutes before slicing it.

• Toasted oat, date and hazelnut cookies

  • msholl on October 30, 2025

    These are my favorite cookies, and everyone I share them with loves them..even my sister who doesn't like oat cookies. They are not too sweet, the hazelnuts and dates give nice flavor, and the sour cream gives the cookies a nice, chewy texture. They store well, but I usually toast them briefly to crisp them up a bit, which brings out the hazelnut flavor. I double the amount of hazelnuts.