Flour & Fika – Scandinavian Baking for the World

Episode 8: The In-Between CakeA very Nigella response to fake springFlour & Fika – Scandinavian Baking for the Worldwith Ammna (Baked by Ammna)It’s meant to be spring… and yet it’s snowing.Again.In this episode, Ammna leans into that awkward in-between moment, when winter baking feels too heavy, spring baking feels premature, and all you really want is something soft, simple, and comforting without the drama.Inspired by Bake Off energy, the joy of Nigella, and Scandinavian restraint, this episode is all about The In-Between Cake:a light sponge, softly whipped cream, no frosting, no showstopping — just cake that understands the assignment.This is a fun, cheerful baking episode for anyone who:loves Bake Offbakes for vibes, not perfectionis suspicious of strawberries in early springand believes cream usually knows bestA simple, Nigella-ish cake — perfect for fake spring days.About Ammna : Ammna is the baker behind Baked by Ammna and the host of Flour & Fika, a podcast celebrating Scandinavian baking, stories, and culture — shared in a way that’s calm, approachable, and made for real life.She bakes seasonally (and honestly), loves classic flavors, and believes baking should feel good, not stressful.Fake spring, snow, and baking anywayBake Off vibes & Nigella energyWhy this moment calls for light cake + creamWhat makes an “in-between” bakeScandinavian baking without the performanceA simple, adaptable cake for right nowPlus: The In-Between Cake recipe belowThe Recipe for the 'In-Between Cake': (Serves 6–8)For the sponge3 large eggs, room temperature150 g sugar150 g all-purpose flour1½ tsp baking powder1 tsp vanilla extract2 tbsp milk100 g melted butter or neutral oil, cooledFor the cream300 ml whipping cream1–2 tbsp powdered sugar (to taste)Zest of 1 lemon or2–3 tbsp raspberry, apricot, or lingonberry jamHeat oven to 175°C (350°F).Line a 20 cm round cake tin.Whisk eggs and sugar until pale and airy, about 3–4 minutes.Gently fold in flour and baking powder.Stir in vanilla, milk, and melted butter or oil until just combined.Bake for 25–30 minutes, until light golden and springy.Cool completely.Whip cream softly with powdered sugar.Fold in lemon zest or gently ripple through jam.Slice cake in half and fill with cream.Place the top on gently.Optional: dust with powdered sugar.Or don’t.Serve with coffee.Stand at the counter.Eat a slice slightly too large.If you liked this episode:Follow or subscribe to Flour & Fika wherever you listenShare it with a Bake Off friend, a baking friend, or anyone who loves to listenLeaving a review really helps the podcast growYou can also find Ammna on Instagram at👉 @bakedbyammnaFor recipes, stories, and seasonal baking inspiration, visit👉 blog.bakedbyammna.com

Flour & Fika – Scandinavian Baking for the World is a podcast hosted by self-taught baker, recipe developer, and food storyteller Ammna Chaudhry-Hellström.It’s Semla season ! The most anticipated baking moment of the Swedish year. In this episode, Ammna dives into the history of the semla, how it’s traditionally eaten, and how modern bakers are re-imagining it with chocolate, Nutella, sourdough, and more.You’ll learn what makes a real semla, why it’s so deeply loved, and how to bake one at home — wherever in the world you are. If you liked this episode, make sure to follow and subscribe. You can find me on Instagram at @bakedbyammna, and all the full recipes are on blog.bakedbyammna.com.Here is the recipe as promised : INGREDIENTS: Starter dough: 200 ml milk 260 g flour 25 g yeast (i used live/fresh yeast) Main Dough: 160 g flour 1 egg 1/2 teaspoon salt 1 tablespoon ground cardamon 100 g butter (room temp) 85 g sugar Almond Stuffing: 500 g almond paste 50 g ground almonds 50 g chopped almonds 1 tablespoon cardamon kernels (crushed in a mortar) 20 g vanilla sugar 90 g icing sugar 150 ml milk Topping : Whipped cream (ready whipped, and cooled) METHOD:  For the starter dough: Heat up the milk to finger warmth, and then mix it in with the flour and yeast in a stand mixer fitted with a dough hook until it forms a dough. Leave to rest for 15 minutes, covered. Then mix in the remaining ingredients (See Main Dough above in Ingredients list), and turn the mixer on to medium speed for roughly 5-7 minutes, until the dough comes together and is glossy and elastic when stretched. Fold the dough out onto a lightly floured surface, and divide the dough into roughly 14 equal pieces (you can weigh them to make it exact, mine were roughly 60 grams each). Roll them out into balls and place them onto a baking tray lined with a baking sheet. Cover them with a tea towel and let proof for roughly 1 1/2 hours to 2 hours, or until double in size. Once risen, make them in the middle of the oven at 200 C for about 8-10 min, or until golden brown in colour. Bring them out and let them cool on a wired rack. For the Almond stuffing: Mix all the ingredients in a bowl, and either using your hand whisk or an electric mixer, blend it all together until it forms a nice smooth paste that’s easy to pipe. You will have the few almond bits here and there, but that’s a good thing! Then assembly: Take a bun, slice the very top of it off, so 1/3 from the top off. Then gently carve a well inside the bun, so there is a ditch inside without going through it. Take the bun dough you carved out, and mix it well with the almond stuffing. Then stuff it in the hole, roughly 2-3 tablespoons, then pipe on the whipped cream, place the piece of cut dough, known as the ‘lid’ onto and dust with some icing sugar, and voila! You’re all set and ready to devore you’re very own traditional Swedish Semla!

In this episode, I talk about how I decide what’s actually worth baking  and what isn’t.From pantry staples and budget-friendly baking, to the many versions of banana bread people swear by, this is an honest, cozy conversation about real-life baking decisions, especially when time, energy, and ingredients are limited.Think Scandinavian practicality meets North American comfort baking, with a few personal opinions sprinkled in.Grab a coffee, and let’s talk baking.RECIPE : Brown Butter Cardamom Banana Bread ·      2-3 Ripe Bananas ·      115 gram butter ·      150 grams sugar (you can use white, light brown, or a mix)·      1 egg·      Splash of Vanilla ·      190grams flour·      1 tsp baking soda·      ½ tsp salt·      1-2 tsp cardamom powderIf you’re new to cardamom, start with one teaspoon. It should feel warm and fragrant, not overpowering.Gently fold everything together. Don’t overmix - banana bread really doesn’t like that.Pour the batter into a lined loaf tin and bake it at 175 degrees Celsius, or 350 Fahrenheit, for about 50 to 60 minutes. You’re looking for a skewer to come out mostly clean - a few moist crumbs are perfect.Let it cool. And Enjoy!

What You’ll Learn in This EpisodeRecipe Featured: Kardemummabullar (Swedish Cardamom Buns)About the ShowWhat do Scandinavian bakers always keep in their pantry — and why does cardamom play such a central role in Nordic baking?In this episode of Flour & Fika, I share my essential pantry staples and walk you through one of Sweden’s most loved bakes: Kardemummabullar (Swedish cardamom buns). We talk about why Scandinavian baking uses less sugar, how flavour is built through spices and fat rather than sweetness, and how these principles show up in everyday home baking.This episode is both a philosophy of Nordic baking and a practical guide — including the exact cardamom bun recipe I use at home.• The core pantry staples of Scandinavian baking• Why cardamom is more important than cinnamon in Sweden• How Nordic baking achieves balance with less sugar• The role of fermentation, butter, and spice• A step-by-step explanation of traditional Swedish kardemummabullarThe full recipe for the Kardemummabullar - Cardamom buns , is as follows: For the dough , You’ll need:25 g fresh yeast2½ dl milk (that’s 250 ml, gently warmed — not hot)1 dl sugar1 tsp ground cardamom½ tsp salt100 g butter, soft7–8 dl plain flour (about 420–480 g)Start by dissolving the yeast in the warm milk. Add the sugar, cardamom, salt, and the soft butter.Now, slowly work in the flour — a little at a time — until you get a soft, smooth dough. It should feel elastic, not dry.Knead it well, either by hand or mixer, until it’s silky.Cover the bowl with a towel and let it rise for about 30 minutes, until doubled in size.The FillingWhile the dough rests, let’s make the filling.You’ll need:100 g butter, soft½ dl sugar2 tsp cinnamon2 tsp ground cardamomMix everything together until smooth and spreadable.Shaping the BunsRoll the dough out into a rectangle, about half a centimeter thick.Spread the filling evenly across the surface.Now fold the dough in thirds — like folding a letter — and gently roll it out again.Cut into long strips, twist each strip, and tie it into a loose knot.Place the buns on a baking tray lined with parchment paper.Cover and let them rise again for about 20 minutes.ToppingBefore baking, brush the buns with:1 beaten eggThen sprinkle with:Pearl sugarBakingBake in the middle of the oven at 225°C for 8–10 minutes, until golden and fragrant.And trust me — your kitchen will smell incredible. Enjoy!Flour & Fika explores Scandinavian baking traditions, flavours, and food culture — from classic recipes to the quiet philosophy behind Nordic baking.New episodes focus on technique, ingredients, and the stories that make baking meaningful.Follow along for more Scandinavian baking, recipes, and behind-the-scenes fika moments on Instagram @bakedbyammna.Find the full recipes and baking notes on my blog at www.blog.bakedbyammna.com.

In this episode, Ammna explores the beloved Swedish baking tradition of Sju Sorters Kakor — the “seven kinds of cookies” that were once expected at every proper fika table. She breaks down the cultural roots of the tradition, how it has evolved, and why it remains one of the most charming (and delicious) parts of Swedish home baking.This episode features 3 full cookie recipes discussed in depth, plus written recipes for all seven traditional cookies in the show notes.You’ll find seven written recipes below, including Kolasnittar, Drömmar, Hallongrottor, Nöttoppar, Bondkakor, Brysselkex, and Finska Pinnar. These cookies store well, make wonderful gifts, and come together beautifully in a classic holiday fika box. All written recipes are included here for easy printing or baking along at home.Ingredients:100 g butter (soft)90 g sugar1 tbsp golden syrup1 tsp vanilla150 g all-purpose flour½ tsp baking powderPinch of saltMethod:Preheat oven to 175°C / 350°F.Mix butter, sugar, syrup, and vanilla. Add flour, baking powder, and salt to form a soft dough.Divide into 2 logs, flatten slightly.Bake 10–12 minutes.Slice diagonally while warm. Cool to crisp.Ingredients:100 g butter150 g sugar1 tsp vanilla sugar or extract100 ml neutral oil225 g all-purpose flour1 tsp hjorthornssaltMethod:Preheat oven to 150°C / 300°F.Beat butter and sugar until fluffy. Add vanilla and oil.Mix flour and hjorthornssalt separately, then add in.Roll small balls.Bake 15 minutes, keeping cookies pale.Ingredients:200 g butter (soft)90 g powdered sugar1 tsp vanilla240 g all-purpose flour1 tsp baking powderPinch of saltRaspberry jamMethod:Preheat oven to 175°C / 350°F.Cream butter and powdered sugar; add vanilla.Add flour, baking powder, and salt.Roll dough into balls.Press thumbprint and fill with jam.Bake 12–14 minutes until lightly golden underneath.Ingredients:200 g ground hazelnuts or almonds150 g sugar2 egg whites1 tsp vanilla sugarOptional: melted chocolate for dippingMethod:Preheat oven to 175°C / 350°F.Lightly whisk egg whites until frothy.Add sugar, vanilla, and ground nuts.Scoop or pipe into small mounds.Bake 10–12 minutes until lightly golden.Optional: dip bottoms in chocolate once cool.Ingredients:200 g butter (soft)90 g sugar1 tsp vanilla sugar240 g all-purpose flourPink sugar (or white sugar tinted with food coloring)Method:Preheat oven to 175°C / 350°F.Mix butter, sugar, and vanilla. Add flour and form a dough.Shape into a log and roll in pink sugar.Chill 30 minutes.Slice into rounds and bake 10–12 minutes.Ingredients:150 g butter150 g sugar1 tbsp golden syrup1 tsp vanilla225 g all-purpose flour½ tsp baking soda100 g chopped almondsMethod:Preheat oven to 175°C / 350°F.Cream butter, sugar, syrup, and vanilla.Add flour, baking soda, and almonds.Shape into a log and slice thinly.Bake 8–10 minutes until golden.Ingredients:150 g butter90 g sugar1 tsp vanilla180 g all-purpose flour1 egg (for brushing)Pearl sugar and chopped almonds (for topping)Method:Preheat oven to 200°C / 390°F.Mix butter, sugar, and vanilla. Add flour to form a firm dough.Roll into thin ropes and cut into short sticks.Brush with egg and top with pearl sugar and almonds.Bake 8–10 minutes until lightly golden.Instagram: @bakedbyammnaBlog: blog.bakedbyammna.comEmail: bakedbyammna@gmail.comIf you have questions about Scandinavian baking or want help with a recipe, feel free to reach out anytime. You can send a message on Instagram or email directly.

Step into the cozy world of Scandinavian winter baking. In this episode, we explore saffron’s golden glow, the winter tradition of Lucia and lussekatter, and comforting Nordic treats like mandelmusslor, klenäter, and struvor from Skåne. Ammna shares stories, flavors, and the Swedish art of mys, creating the perfect companion for dark winter days, warm drinks, and anyone curious about Scandinavian baking. Flour & Fika – Scandinavian Baking for the WorldEpisode 2: Scandinavian Winter Baking — Saffron, Lucia & Cozy TraditionsIn this episode, we explore the warm, comforting world of Scandinavian winter baking. From saffron’s golden glow and the winter-light tradition of Lucia to classic Nordic treats like lussekatter, mandelmusslor, klenäter, and struvor, Ammna takes you through the flavors and stories that define a Swedish winter.This episode highlights the Swedish concept of mys — the cozy, calm, candle-lit atmosphere that shapes winter life and winter bakes in Sweden.Here are recipe links to the two most baked treats :Lussekatter (Saffron Buns) Recipe link: https://blog.bakedbyammna.com/2022/11/19/swedish-saffron-buns-lussebullar/Klenäter (Fried Pastry Knots) Recipe link: https://blog.bakedbyammna.com/2019/12/05/klenor/The names of the other bakes are : Mandelmusslor and StruvorAdditional recipe resources: blog.bakedbyammna.com Swedish winter mornings and the culture of candlesThe concept of mys and how it shapes winter traditionsWhy saffron is iconic in Scandinavian winter bakingThe story and symbolism of LuciaShaping and baking lussekatterClassic winter fika treatsRegional pastries from SkåneHow Swedish winter bakes differ from other culturesConnect with Ammna - Instagram: @bakedbyammna - Bakedbyammna@gmail.com

Welcome to the very first episode of Flour & Fika — a podcast that brings the heart of Scandinavian baking to the world.In this episode, we explore what makes Nordic bakes taste so uniquely delicious. From cardamom and saffron to heritage flours, butter, and the culture of fika, we break down the flavors and traditions that define Scandinavian baking.I also share a little bit about who I am, my background growing up in Malmö with Pakistani parents, and why this mix of cultures and a life lived in Italy, Japan, Turkey, Canada, the US, and the UK, made me fall deeply in love with Scandinavian baking.Grab a warm drink, settle in, and let's dive into the magic of Nordic bakes