Scandilicious Baking by Signe Johansen

    • Categories: Bread & buns, sweet; Breakfast / brunch; Afternoon tea; Scandinavian
    • Ingredients: muesli; double cream; spelt flour; oat bran; unsweetened desiccated coconut; ground cinnamon; yeast; date syrup; dried apricots; Medjool dates; dried sour cherries; honey; barley flakes; maple syrup
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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

    • Dannausc on February 12, 2023

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

    • 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.

  • Cardamom swirl bun-pops (Kardamommesnurrer)

    • hilarie on July 19, 2019

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

  • 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.

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  • ISBN 10 1444734679
  • ISBN 13 9781444734676
  • Linked ISBNs
  • Published Jul 05 2012
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Hodder & Stoughton General Division
  • Imprint Saltyard Books

Publishers Text

Discover the secrets of great baking with Scandilicious flair...Scandinavian baking is among the best in the world. Deeply ingrained in the culture, it is a distinctive part of the Nordic identity, history and well-being. Welcome to a place where cakes made with real butter are celebrated rather than feared, where entire festivals are dedicated to baking and where it is believed there is nothing quite like the thrill of making one's own bread, Christmas biscuits or cardamom buns. Following on from the success of SECRETS OF SCANDINAVIAN COOKING...SCANDILICIOUS, Signe Johansen shares with us a mouth-watering selection of traditional and modern baked treats. Think moreish muesli bread hot from the oven; pumpkin, cheese and sage muffins that pack a real flavour punch; and irresistible redcurrant mazarin tart or upside-down blueberry cake - perfect for summer entertaining.

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