Flour & Fika – Scandinavian Baking for the World

By Ammna - Baked by Ammna
  • 5.0 (1)
  • Food
  • Updated Semiweekly

Flour & Fika explores the flavors, traditions, and stories behind Scandinavian baking. Hosted by Ammna, a Malmö-born baker with a global background, the show dives into iconic Nordic treats like cardamom buns and princess cake, the culture of fika, and the ingredients that make Scandinavian bakes unique. Cozy, insightful, and inviting — perfect for anyone curious about Nordic baking and the warmth of Scandinavian kitchens.

  1. What Swedes Love to Eat in Summer: From New Potatoes to Pinocchiotårta

    Jun 4

    What Swedes Love to Eat in Summer: From New Potatoes to Pinocchiotårta

    Flour & Fika – Scandinavian Baking for the World | Episode 17 What do Swedes actually eat on National Day? Is it a huge patriotic celebration like the Fourth of July in the United States? And why do strawberries, whipped cream, and meringue seem to appear at every Swedish summer gathering? In this episode of Flour & Fika, Ammna from Baked By Ammna explores Swedish National Day traditions, classic Swedish summer foods, and one of Sweden's most beloved cakes: Pinocchiotårta. Plus, Ammna shares her version of this classic Swedish cake, filled with diplomat cream and fresh summer berries. In This Episode Swedish National Day traditionsWhat Swedes eat during National Day celebrationsSwedish summer food cultureStrawberries and cream in SwedenThe history of PinocchiotårtaMeringue in Swedish bakingMarängsvissÄppelmarängtårtaJitterbuggarePinocchiotårta recipe with diplomat cream and berriesPinocchiotårta with Diplomat Cream & Summer Berries A classic Swedish summer cake featuring soft sponge cake, crisp almond meringue, diplomat cream, fresh strawberries, and seasonal berries. Makes: 12 servings Tray Size: 30 x 40 cm (12 x 16 inches) Oven Temperature: 175°C / 350°F Fan Oven175–200°C / 350–390°F Conventional OvenSponge Layer 75 g unsalted butter, softened 180 g caster sugar 5 egg yolks 90 g plain flour (all-purpose flour) 6 g baking powder (1½ teaspoons) 60 g milk Meringue Layer 5 egg whites 180 g caster sugar 35 g flaked almonds (sliced almonds) Filling 300 g heavy whipping cream 300 g diplomat cream 250 g fresh strawberries, sliced 200 g mixed fresh berries(raspberries, blueberries, blackberries, or a combination) Extra strawberries and berries for decoration Diplomat Cream 250 g pastry cream (crème pâtissière) 150 g whipped cream Fold the whipped cream into the chilled pastry cream until smooth and fluffy. Method Preheat oven to 175°C (350°F).Line a 30 x 40 cm baking tray with baking paper and lightly grease.Cream together the butter and sugar until pale and fluffy.Add the egg yolks one at a time, mixing after each addition.In a separate bowl, combine flour and baking powder.Add the flour mixture and milk to the butter mixture and stir until smooth.Spread the batter evenly across the prepared tray.Make the Meringue Whisk the egg whites until foamy.Gradually add the sugar while whisking until glossy stiff peaks form.Spread the meringue evenly over the sponge batter.Sprinkle with flaked almonds.Bake for approximately 20 minutes, or until lightly golden.Remove from the oven and allow to cool completely.Assemble Carefully loosen the cake from the baking paper.Cut the cake into two equal halves.Place one half on a serving platter with the meringue side facing up.Spread over the diplomat cream.Add the whipped cream.Scatter over sliced strawberries and mixed berries.Place the second cake half on top, again with the meringue side facing up.Decorate generously with extra strawberries and berries.Serve immediately or chill for 30 minutes before serving.About Flour & Fika Flour & Fika: Scandinavian Baking for the World is a baking and food culture podcast hosted by Ammna from Baked By Ammna. Each episode explores Scandinavian baking traditions, Swedish food culture, classic recipes, baking science, and the stories behind some of the Nordic region's most beloved desserts. Follow for new episodes featuring: Scandinavian baking recipesSwedish dessertsCookie recipesFika cultureNordic food traditionsBaking tips and techniquesSwedish holidays and celebrationsTraditional Scandinavian cakes and pastriesFollow Ammna on Instagram: @bakedbyammna If you enjoyed this episode, please subscribe, leave a review, and share it with someone who loves baking, Swedish culture, Scandinavian food, or discovering the stories behind traditional recipes.

    21 min
  2. The Ice Cream Sandwich: Swedish Sandwich Glass, Homemade Vanilla Ice Cream & The Perfect Cookie

    May 29

    The Ice Cream Sandwich: Swedish Sandwich Glass, Homemade Vanilla Ice Cream & The Perfect Cookie

    What makes an ice cream sandwich so unforgettable? In this episode of Flour & Fika, Ammna from Baked by Ammna explores the history of the ice cream sandwich, from its origins as a New York street food to Sweden's beloved Sandwich Glass. We dive into food nostalgia, baking science, Scandinavian food culture, and the secrets behind creating the perfect homemade ice cream sandwich. You'll learn why some cookies become too hard in the freezer, what makes a cookie soft enough for ice cream sandwiches, and why peanut butter cookies are one of my favorite choices for homemade ice cream sandwiches. We also explore modern ice cream sandwich trends from around the world, including brown butter cookies, pistachio ice cream, matcha desserts, gourmet cookie sandwiches, and the growing popularity of nostalgic desserts. In This Episode • The history of the ice cream sandwich • Sweden's iconic Sandwich Glass • Why ice cream sandwich cookies need to stay soft • Brown sugar vs white sugar in cookie baking • The science of freezer-friendly cookies • Homemade vanilla bean ice cream • Modern ice cream sandwich trends • Peanut Butter Ice Cream Cookie Sandwiches Peanut Butter Cookie Ingredients • 1⅓ cups packed brown sugar • 1 cup creamy peanut butter • ½ cup unsalted butter • 1 egg • ¾ tsp vanilla extract • 1½ cups all-purpose flour • 1 tsp baking soda Vanilla Bean Ice Cream Ingredients • 3 cups heavy cream (or 2 cups cream + 1 cup whole milk) • ¾ cup sugar • Pinch of salt • 1 vanilla bean • 2–3 tsp vanilla extract or vanilla bean paste Method Pour 1 cup of the cream into a medium saucepan.Add the sugar and pinch of salt.Scrape the seeds from the vanilla bean into the saucepan and add the vanilla pod.Warm over medium heat, stirring occasionally, until the sugar has completely dissolved.Remove from the heat.Add the remaining cream (or remaining cream and milk) along with the vanilla extract or vanilla bean paste.Transfer the mixture to the refrigerator and chill thoroughly until completely cold.Remove the vanilla bean pod before churning. Rinse and save the pod for another use if desired.Churn according to your ice cream maker manufacturer's instructions.Freeze until firm enough to scoop and assemble.Assembly Match cookies into pairs of similar size.Scoop vanilla ice cream onto the flat side of one cookie.Gently press a second cookie on top.Smooth the edges if desired.Freeze for at least 1–2 hours before serving.Enjoy straight from the freezer. About Flour & Fika Flour & Fika is a baking and food culture podcast hosted by Ammna from Baked by Ammna in Malmö, Sweden. Each episode explores Scandinavian baking traditions, Swedish fika culture, baking science, nostalgic recipes, modern dessert trends, and the stories behind the foods we love. New episodes released regularly. If you make these Peanut Butter Ice Cream Cookie Sandwiches, I'd love to see them! Tag me on Instagram: @bakedbyammna If you enjoyed this episode, please don't forget to like, follow, subscribe, and share the podcast. Leaving a rating or review helps more people discover Flour & Fika and helps spread a little more deliciousness around the world. Thank you so much for listening, and I'll see you in the next episode.

    22 min

  3. May 21

    Swedish Coffee Culture & Kärleksmums (Swedish Coffee Cake)

    Episode Description In this special episode of Flour & Fika, we dive deep into Swedish coffee culture, the history of coffee, and one of Sweden’s most loved desserts—kärleksmums, a soft chocolate coffee cake topped with a rich cocoa glaze and coconut. I’m joined by Malmö-based coffee roaster and café owner Carl Triberg from 1998 Coffee Shop, where we record a real, in-the-moment conversation inside his busy café. You’ll hear the espresso machines, the milk steaming, and the rhythm of everyday coffee life as we talk about what makes great coffee, how Sweden became one of the biggest coffee-drinking countries in the world, and why quality and craftsmanship matter more than ever. We also explore the history of coffee—from its origins in Ethiopia to its arrival in Europe, and even Sweden’s attempt to ban it in the 18th century. And of course, we finish with a classic: kärleksmums. Known internationally as a type of chocolate sheet cake or tray bake, similar to American Texas sheet cake or Australian lamington-style cakes, this version is uniquely Swedish—with coffee baked right into the flavor. If you love baking, coffee, fika culture, or discovering traditional recipes from around the world, this episode is for you. Kärleksmums (Swedish Chocolate Coffee Cake aka Love Yum Cake) Recipe Yield: 20 squaresPan size: 25 x 35 cm (9 x 13 inch approx.) Chocolate Cake 200 g butter200 ml milk4 eggs340 g sugar240 g all-purpose flour2½ tsp baking powder2 tsp vanilla sugar (or 1 tsp vanilla extract)90 g cocoa powder1 tsp saltCoffee GlazeTopping 100 g butter50 ml strong brewed coffee25 g cocoa powder2 tsp vanilla sugar300 g powdered sugarDesiccated coconutMethod Preheat oven to 175°C (350°F), or 160°C (320°F) fan. Grease and line a baking pan (25 x 35 cm / 9 x 13 inch). Melt the butter, add the milk, and let cool slightly. Whisk eggs and sugar until light and fluffy, about 5 minutes. In a separate bowl, mix flour, cocoa powder, baking powder, vanilla sugar, and salt. Sift into the egg mixture. Add the butter and milk mixture and mix until smooth. Pour into the pan and bake in the center of the oven for about 30 minutes. Check with a toothpick—it should come out clean. Internal temperature should be around 96–98°C (205–208°F). Let the cake cool completely. Glaze & Assembly Melt butter in a saucepan, remove from heat, then stir in coffee, cocoa powder, vanilla sugar, and powdered sugar until smooth. Spread over the cooled cake and sprinkle with desiccated coconut. Chill until the glaze sets, then cut into squares. Don't Forget If you try this recipe, I’d love to see it, tag me on Instagram @bakedbyammna where I share baking, behind-the-scenes, and everyday mom life. If you enjoyed this episode, don’t forget to follow, subscribe, and share, it really helps grow the podcast and bring Scandinavian baking to more people around the world. Thanks for listening, and see you in the next episode. pecial thanks to Carl and his 1998 Coffee Shop for having us. Recorded on location at 1998 Coffee Shop in Malmö.

    32 min
  4. Mastering Pie: A Flaky Butter Crust + Two Classic Fillings

    May 15

    Mastering Pie: A Flaky Butter Crust + Two Classic Fillings

    Flour & Fika – Scandinavian Baking for the WorldRainy Day Pies: The Only Pie Dough You’ll Ever Need This is your sign to bake a pie today. In this episode of Flour & Fika, I’m sharing my never-fail homemade pie crust recipe—the one I use for everything. Whether you’re making a classic fruit pie or a cozy savory pie, this buttery, flaky crust will become your go-to. We talk about the origin of pie, what actually makes a good crust, and why butter gives you the best flavor and texture. I’m also sharing two recipes you’ll come back to again and again: a classic strawberry rhubarb pie and a creamy chicken pot pie. Never-Fail Pie Crust (Sweet or Savory)Ingredients:2 ¾ cups all-purpose flour (300g)1 tbsp sugar1 tsp salt1 cup very cold butter, cubed (225g)7–8 tbsp very cold water Instructions:Mix flour, sugar, and salt. Add cold butter and work it into the flour until crumbly with visible pieces of butter. Add cold water gradually until the dough comes together. Do not overmix. Shape into a disc, wrap, and chill before using. Strawberry Rhubarb PieIngredients:2 cups strawberries3 cups rhubarb, cubed¼ cup cornstarch¼ cup sugar¼ cup brown sugar¼ cup orange juice1 tbsp vanilla essence Instructions:Preheat oven to 200°C (400°F). Toss all ingredients together and pour into prepared pie crust. Add top crust or lattice, brush with egg wash, and sprinkle sugar on top. Bake 30 minutes in the center of the oven, then 30 minutes on the lower rack. Let cool completely for about 3 hours before slicing. Chicken Pot PieIngredients:400g chicken, cubedCarrots, celery, peas, broccoli (any vegetables you have)1 large onion, sliced¼ cup flour5 tbsp butter½ cup milk½ cup chicken stockSalt, pepper, optional herbs Instructions:Sauté onion until soft, add chicken, vegetables, and seasoning, cook through and set aside. In a saucepan, whisk butter and flour until it forms a paste. Remove from heat, add milk and whisk until thickened, return to heat and add stock until smooth. Mix into the chicken and vegetables. Let cool completely. Pour into pie crust, cover with top crust, brush with egg wash. Bake at 200°C for 40–50 minutes until golden. Let cool slightly before serving. Listen now on Apple Podcasts, Spotify, or your preferred platform. Follow and subscribe to Flour & Fika so you don’t miss the next episode. For more recipes and baking inspiration, follow @bakedbyammna on Instagram and share your bakes.

    30 min
  5. Tiramisu, But Make It Yours (+ My Viral Berrymisu Recipe)

    May 8

    Tiramisu, But Make It Yours (+ My Viral Berrymisu Recipe)

    Tiramisu is suddenly everywhere again — from viral pistachio tiramisu and lemon tiramisu to strawberry tiramisu and modern berry tiramisu versions all over TikTok and Instagram. But what actually makes a tiramisu… tiramisu? In this episode of Flour & Fika, Swedish baker Ammna from Baked by Ammna explores: the origins of tiramisuhomemade vs store-bought savoiardi biscuitswhether instant coffee is “good enough”why tiramisu works so beautifully as a summer icebox dessertand when modern tiramisu variations stop being tiramisu at allPlus — Ammna shares her own signature recipe:🍓 Berrymisu — a fresh forest berry twist on tiramisu that’s light, summery, and perfect even for people who don’t usually love coffee desserts. If you love baking, dessert trends, Scandinavian baking culture, or cozy food conversations… this episode is for you. 🎧 Listen now on Spotify, Apple Podcasts, or wherever you get your podcasts. 🍓 FULL BERRYMISU RECIPE (Podcast Show Notes Version) Berrymisu (Forest Berry Tiramisu) A fresh and summery berry twist on classic tiramisu. Ingredients 2 cups frozen berries(raspberries, blueberries, strawberries or mixed forest berries)1/2 cup fresh berries, chopped small(strawberries work beautifully)1/2 cup sugar1/4 cup water1/4 cup orange juice28 savoiardi biscuits (ladyfingers)1 cup whipping cream250g mascarpone1 tsp vanilla extractFreeze-dried berries, crushed into powder for topping (optional)Method Add frozen berries, sugar, water, and orange juice to a saucepan.Simmer until the berries soften and the mixture becomes syrupy.Blend or mash lightly depending on your preferred texture.Let cool completely.Whip the cream until soft peaks form.In a separate bowl, mix mascarpone and vanilla until smooth.Fold whipped cream gently into mascarpone mixture.Quickly dip each savoiardi biscuit into the cooled berry mixture.Layer soaked biscuits into your dish.Add a layer of mascarpone cream.Scatter fresh berries over the cream.Repeat layers.Finish with cream and optional freeze-dried berry powder.Chill for at least 4 hours — overnight is even better.Follow along on Instagram :@bakedbyammna 🍓For recipes, baking inspiration, and behind-the-scenes from Flour & Fika. - if you bake yourself do tag me! Id love to see your creations! tiramisu, berry tiramisu, berrymisu, strawberry tiramisu, pistachio tiramisu, lemon tiramisu, tiramisu recipe, tiramisu trend, viral tiramisu, summer dessert, no bake dessert, icebox dessert, mascarpone dessert, savoiardi biscuits, ladyfingers dessert, coffee dessert, berry dessert, Scandinavian baking, Swedish baking, baking podcast, dessert podcast, flour and fika, baked by ammna, summer baking, easy tiramisu recipe, modern tiramisu, Italian dessert, berry recipes, viral dessert trends

    26 min
  6. Swedish Picnic Sweets 🇸🇪 | Valborg, Fika & Kladdkaka Recipe

    May 1

    Swedish Picnic Sweets 🇸🇪 | Valborg, Fika & Kladdkaka Recipe

    Valborg, fire pits, and picnic season in Sweden 🇸🇪 In this episode of Flour & Fika, I’m sharing what Scandinavians actually bring to a picnic or a casual grill — especially during Valborg.Think:kanelbullar, chokladbollar, classic Swedish cookies… and something chocolatey to share.This is real Scandinavian fika outdoors — simple, cozy, a little chaotic, and always centered around something sweet. • What Swedish picnics actually look like • Classic Scandinavian fika treats • What to bring to a picnic or grill • Why simple always wins In this episode - Kladdkaka Recipe (Swedish Chocolate Cake) - 150g butter300g sugar2 eggs90g flour40g cocoa powder1 tsp vanilla sugarPinch of saltMethod: Preheat oven to 175°CMelt butter and let cool slightlyMix sugar and eggs (don’t overmix)Add butter and stirAdd dry ingredientsMix until smoothPour into tinBake 12–15 minutes (center should be gooey)Let cool before slicing Serve with whipped cream and berries ✨ Make sure to tag your creations on Instagram , where ill be baking one today too! Instagram: @bakedbyammna Swedish baking, fika, Scandinavian desserts, kladdkaka, Swedish chocolate cake, picnic food Sweden, Valborg Sweden, Nordic baking, kanelbullar, chokladbollar, Swedish recipes

    22 min

  7. Mar 25

    It's Swedish Waffle Day today! So let's bake some Waffles together!

    In today’s episode of Flour & Fika, we’re celebrating one of Sweden’s coziest traditions — Våffeldagen, or Waffle Day 🧇 But this isn’t just about waffles. It’s about culture, history, and how something as simple as a mispronounced word turned into a nationwide tradition. I’m sharing the story behind Swedish waffles, what makes them so different from the ones you might be used to… and of course, my go-to waffle recipe plus a super simple homemade strawberry jam. So grab a coffee, get cozy, and let’s bring a little Scandinavian fika into your kitchen 🤍 --- 🧇 EPISODE OVERVIEW In this episode, we cover: What Våffeldagen is and why it’s celebrated in SwedenThe surprising origin linked to the AnnunciationHow Swedish waffles differ from American wafflesWhy the waffle iron (and heart shape!) mattersThe role of waffles in Scandinavian fika cultureA classic Swedish waffle recipe (converted for global listeners)A quick and easy homemade strawberry jam--- 🧇 CLASSIC SWEDISH WAFFLES (RECIPE) Ingredients: 120 g flour2 tsp baking powderPinch of salt400 ml milk100 g melted butterMix flour, baking powder, and saltAdd half the milk and whisk until smoothAdd remaining milk and mix wellStir in melted butterLet the batter rest for 10 minutesCook in a waffle iron until golden--- 🍓 SIMPLE STRAWBERRY JAM Ingredients: 250 g strawberries30–40 g sugar1–2 tbsp waterChop strawberriesAdd all ingredients to a panSimmer for 10–15 minutesMash slightlyLet cool before serving--- 🧁 SERVING SUGGESTION Serve warm waffles with: Fresh whipped creamStrawberry jamFresh berries(And yes — skip the syrup 😉) --- 🎧 LISTEN & FOLLOW Available on: SpotifyApple PodcastsAnd wherever you listenIf you enjoyed this episode, don’t forget to follow, share, and tag @bakedbyammna on Instagram , if you try the recipe 🤍 --- Swedish waffles, Våffeldagen, Scandinavian baking, waffle recipe, fika culture, strawberry jam recipe, Nordic desserts, cozy baking podcast

    14 min
  8. The Magic of Prinsesstårta 🇸🇪 | Sweden’s Iconic Princess Cake + Full Recipe

    Mar 20

    The Magic of Prinsesstårta 🇸🇪 | Sweden’s Iconic Princess Cake + Full Recipe

    Soft, elegant, and quietly iconic — prinsesstårta is one of Sweden’s most beloved cakes, and in this episode, we’re diving deep into everything that makes it so special. From its royal origins to becoming a global favourite, I’m sharing the story behind this beautiful green marzipan-covered cake, how it’s evolved over time, and why bakers around the world are falling in love with it. And of course — I’ll walk you through the full recipe so you can recreate it at home. Whether you’re new to Scandinavian baking or already deep into your fika era, this episode is your perfect guide to one of Sweden’s most elegant bakes. In this episode of Flour & Fika, we explore the story, structure, and beauty of prinsesstårta — Sweden’s iconic princess cake. You’ll learn: 👑 The history behind the cake and its royal connection 🇸🇪 Why it has its own day in Sweden (first Thursday in March!) 🌍 How it became a global baking favourite ✨ Modern variations and creative twists 🧁 Step-by-step breakdown of how to make it at home Full Recipe for Princess Cake - Raspberry Jam - 250 g raspberries 250 g jam sugar Cook together for about 5 minutes, stirring continuously until slightly thickened.Let cool completely. Vanilla Pastry Cream - ½ vanilla pod 250 ml (1 cup) cream 4 egg yolks 50 ml (¼ cup) sugar 1 tsp vanilla sugar 2 tbsp cornstarch 25 g (2 tbsp) butter Heat cream with vanilla.Whisk egg yolks, sugar, vanilla sugar, and cornstarch.Slowly add warm cream while whisking. Return to heat and cook until thick.Strain, then whisk in butter.Chill completely. Sponge Cake - 4 eggs 200 ml (1 cup) sugar 100 ml (¾ cup) flour 100 ml (¾ cup) potato flour 2 tsp baking powder 1 tsp vanilla sugar Bake at:👉 175°C / 350°Ffor ~40 minutes Cool completely, then slice into 3 layers. Layer as follows: Sponge Raspberry jam Sponge Vanilla custard Sponge 400 ml (1 ¾ cups) whipping cream Whip to soft peaks. Spread over the cake, adding extra in the center to create a rounded dome shape. 400 g green marzipan Roll out to 3–4 mm thickness.Carefully cover the cake and smooth it down.Trim edges neatly. Dust with powdered sugar Optional: decorate with a pink marzipan rose 🌸 If you make this cake, tag me — I LOVE seeing your creations!📍 @bakedbyammna Blog Recipe: https://blog.bakedbyammna.com/2026/03/19/princess-cake-swedish-pincesstarta/ Don’t forget to follow, subscribe, and leave a review — it helps more people discover Scandinavian baking and this little Flour & Fika world 💛 prinsesstårta recipe, Swedish princess cake, Scandinavian baking, fika recipes, marzipan cake, Swedish desserts, raspberry custard cake, European cakes, baking podcast, homemade cake recipe

    26 min
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About

Flour & Fika explores the flavors, traditions, and stories behind Scandinavian baking. Hosted by Ammna, a Malmö-born baker with a global background, the show dives into iconic Nordic treats like cardamom buns and princess cake, the culture of fika, and the ingredients that make Scandinavian bakes unique. Cozy, insightful, and inviting — perfect for anyone curious about Nordic baking and the warmth of Scandinavian kitchens.

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