New recipes every month!

Traditions and moments together is something Sagaform values highly, which becomes very clear in the new venture Friday fika. A venture where Sagaform calls for more together-moments around the Friday fika. In cooperation with chef and baking profile Frida Bornholt we have created recipes based on the identity of Sagaform – Swedish, classic and with a twist.

Every month we will inspire you to gather around Fridayfika. Through new recipes, tips and interviews, we want to get more people to put fridayfika on Friday's agenda. Whether you are seen through a screen, out in nature, in the office or at the kitchen table.

Orange curd do like this: 

1. Let all ingredients except the butter simmer at medium heat until they become a cream. Don’t let it boil!
2. Take the saucepan off the stove and stir in the butter.
3. Cool down.

Cookies do like this: 

1. Quickly mix all ingredients.
2. Take the dough ball and put it in the fridge to cool for at least an hour.
3. Put the oven on 190 degrees, regular oven.
4. Roll out the dough on a well-floured foundation to an even thickness of about 3-4 mm. Punch out circles and place the cookies on baking trays covered with baking paper and punch out a circle in the middle.
5. Bake in the oven until the cookies get a golden colour, about 7-10 minutes.
6. Let the cookies cool down.
7. Spread the orange curd onto the circle and put the lid on.

Sponge cake do like this: 

1. Put the oven on 175 degrees, regular oven.
2. Whisk eggs and sugar white and porous.
3. Melt the butter and add the milk.
4. Mix vanilla powder, vanilla sugar, flour and baking powder. Sift it into the egg mix. Finally put in lingonberries and butter mix.
5. Grease and flour a 2 litre sponge cake tin.
6. Pour the batter into the tin and bake in the middle of the oven for about 30 minutes, check with a stick to see if the cake is ready.
7. Take the cake out and let it cool down before adding the caramel sauce.

Caramel sauce do like this: 

1. Mix cream, sugar and syrup in a saucepan. Bring to boil while stirring.
2. Then boil the sauce on high heat, without a lid, until it thickens and gets a nice light brown colour, about 10-20 minutes.
3. Take away the saucepan and stir in the butter. Let cool down.
4. Pour the sauce over the sponge cake before serving.

Swiss roll do like this: 

1. Put the oven on 250 degrees, regular oven.
2. Whisk eggs and sugar white and porous.
3. Sift in the dry ingredients into the egg mix. Turn the batter and then stir in the milk. Pour the batter onto an oven tray with baking paper, spread it all the way to the corners.
4. Bake for 5 minutes.
5. Sprinkle sugar on a towel and tip out the Swiss roll. Let it cool down.

Browned butter icing do like this: 

1. Brown the butter and let it stand in the fridge until it’s solid again.
2. Whisk the butter for 5 minutes until it’s white and fluffy. Add icing sugar and whisk for another minute.
3. Add cream cheese and vanilla and whisk until everything is mixed and you have a solid icing.
4. Spread it on the Swiss roll, save some for decoration, and scatter blueberries on. Roll together and pipe the rest of the icing on top of the cake.
5. Decorate with blueberries and blueberry sprigs.

Chocolate cake do like this: 

1. Put the oven on 175 degrees.
2. Melt butter and chocolate in a saucepan.
3. Stir down the rest of the ingredients except the raspberries. Pour the batter into a greased and crumbed round cake-pan 18 cm diameter.
4. Push the raspberries down into the batter and bake in the middle of the oven for approx. 20 minutes. The cake should have firm edges and be like jelly in the middle.
5. Let the cake cool down.

Melba sauce do like this: 

1. Bring the raspberries to the boil and strain off the seeds.
2. Blend in the icing sugar. Taste, if too sour add some more icing sugar.
3. Leave to cool down. 

Whipped vanilla pannacotta do like this: 

1. Soak the gelatin sheets.
2. Bring to the boil cream, sugar and vanilla powder.
3. Melt in the gelatin. 
4. Put in the fridge for at least 4 hours, preferably over night. 
5. Whisk into a fluffy mix – use an electric mixer.
6. Pipe on to the cake.

Blondie cake do like this: 

1. Put the oven on 175 degrees, regular oven. Dress a 20x20 cm baking tin with baking paper.
2. Melt chocolate and butter in a saucepan. Mix flour, vanilla sugar and salt in a bowl.
3. Whisk the eggs fluffy and whisk in the sugar. Stir in the chocolate and the butter mix. Add the dry ingredients and mix carefully.
4. Spread the batter evenly in the tin and drop in the lemon curd, stir the batter with a fork. Bake in the middle of the oven for about 20 minutes. The cake should get only a light colour and be wobbly in the middle.
5. Cool down.
6. Powder some icing sugar over the cake and cut into squares after it has solidified in the fridge for at least 2 hours.

Lemon curd do like this: 

1. Let all ingredients except the butter simmer on medium heat until they turn into a cream. Do not boil!
2. Take away the saucepan and stir in the butter.
3. Cool down.

Cake do like this: 

1. Put the oven on 175 degrees.
2. Mix wheat flour, baking powder, vanilla powder, cinnamon, ginger and salt in a bowl.
3. Whisk eggs and sugar to a porous mix in another bowl.
4. Grate the beetroot finely.
5. Put the beetroot and the rapeseed oil into the egg mix.
6. Sift in the flour mix. Pour the batter into a dressed and greased springform pan 22 cm.
7. Bake in the middle of the oven for 45-55 minutes. Use a stick to test that the cake is ready. Take it out of the oven and let it cool down completely.

Browned butter icing do like this: 

1. Brown the butter and leave it in the fridge until it’s solid again.
2. Whisk the butter for about 5 minutes until it’s white and fluffy. Add icing sugar and go on whisking for another minute or so.
3. Add cream cheese and vanilla and whisk until everything is mixed and you have a solid icing.

Mounting do like this: 

1. Cut the cake into three or four pieces and use a round piping tip to pipe over the whole cake. Put on the other part and use the round piping tip again.
2. Decorate with oxalis, beetroot sprouts and walnuts.