Want a new spin on the festive cake? Annie Bell’s simple but stunning Scandi-inspired recipes are perfect for the holiday and beyond.
Redcurrant caves
In Sweden these are known as hallongrottor: a delicate shortbread, traditionally filled with lingonberry. You can use any jam, but cranberry and redcurrant will stand in well.
Lemon poppy seed squares
I have long adored poppy seed cakes with their delicate and sophisticated bitterness that goes so well with lemon.
Chocolate hazelnut meringue cake
This deep moussey meringue cake with its crisp top is endlessly adaptable: you can use almost any combination of dried fruits and nuts you fancy.
Blueberry crumble fridge cakes
These are divinely fudgy and, like all crumbles, especially good with cream or ice cream.
Toscakaka (caramel almond cake)
Allegedly named after Puccini’s opera Tosca, this is a heavenly mix of almond sponge with an almond caramel top – Scandinavia’s answer to sticky toffee pudding.
Swedish cheesecake with berries
This breaks the mould: it is not as sweet as most cheesecakes and is lighter, too. Also, as it’s served slightly warm there is no overnight ripening. The blackberries nod to the Swedish love of cloudberries, a golden blackberry.
Food styling: Sarah Hardy. Prop styling: Max Robinson
