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.

 


 

 

 

 

Cookies with orange and poppy


Ingredients

Orange curd

  • 2 dl orange juice + zest from 1 orange
  • 2 eggs
  • 2 egg yolks 
  • 1,5 dl sugar
  • 75 g butter

Cookies: 

  • 250 g wheat flour
  • 0,5 tsk baking powder
  • 1 tsk salt
  • 115 g butter, room temperature
  • 170 g suger
  • 1 egg
  • 1 tsk vanilla powder 
  • 2 tsk milk
  • 1 msk poppy seeds

 

 

 

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.

 

 

 

 

 

 

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Tired of the same old pastries? Does the cake always turn out a bit too dry?

 
 Join us and Frida Bornholt from Hela Sverige bakar who on Fridays once a month inspires to new recipes and useful tips in the kitchen!
 
The first recipe out is Frida's divine poppy cookies which will undoubtedly make your Friday much more festive!
 
Feel free to tag us on instagram @sagaform and use the hashtag #Fridayfika to share your Friday coffee.

 


 

Classic sponge cake with lingonberries and caramel sauce


Ingredients

Sponge cake: 

  • 4 eggs
  • 2,5 dl suger
  • 2 tsp vanilla suger 
  • 2 tsp vanilla powder
  • 50 g butter
  • 1 dl milk
  • 4 dl wheat flour
  • 2 tsp baking powder 
  • 150 g frozen lingonberries

Caramel sauce

  • 2 1/2 dl cream
  • 3 tbsp suger
  • 1/2 dl light syrup
  • 1 tbsp butter

 

 

 

 

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.

 

 

 

 

 

 

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Ready for this month's divine sponge cake? 


Finally, it's time to join us and Frida Bornholt from Hela Sverige Bakar, for a new recipe and inspiration to bake your fridayfika!

During this month, you will receive tips on how to bake Frida's divine sponge cake with lingonberries and caramel sauce. A pastry that will shine and be the highlight of every upcoming fridayfika!

Feel free to tag us on instagram @sagaform and with the hashtag #Fridayfika to share your Friday coffee.

 


 

Swiss roll with browned butter icing and blueberries


Ingredients

Swiss roll: 

  • 0,5 dl milk (3%)
  • 3 eggs 
  • 1,5 dl sugar
  • 2 dl flour
  • 1 tsp vanilla powder
  • 1 tsp baking powder

Browned butter icing

  • 200 gr butter
  • 2 dl icing sugar
  • 300 gr fridge-cold cream cheese
  • 1 tsp vanilla powder
  • 2 dl blueberries

 

 

 

 

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.

 

 

 

 

 

 

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Enhance your coffee break by baking this month's recipe, swiss roll cake with browned butter icing!

Do you want extra tips and guidance on how to bake this spring best swiss roll cake? Then join us during this month's recipe for the divine swiss roll cake topped with browned butter frosting. Step by step we go through how to bake and decorate your cake for your special fridayfika!

Don’t forget about our competition which you have the opportunity to every month win our Coffee and more serie. To be part of the competition, tag us with your fridayfika on Instagram @sagaform and with the hashtag #Fridayfika.

 


 

Peach Melba sticky chocolate cake

 


Ingredients

Chocolate cake: 

  • 100 gr butter
  • 100 gr white chocolate
  • 2 eggs
  • 1 tsp vanila powder
  • 1 pinch/millitre salt
  • 2 dl sugar
  • 2 dl flour
  • 125 gr frozen raspberries

Melba sauce:

  • 100 gr frozen raspberries
  • 30 gr icing sugar

Whipped vanilla pannacotta: 

  • 4 dl whipping cream 
  • 1,5 gelatin sheets 
  • 1,5 dl sugar
  • 1,5 tsp vanilla powder 

 

 

 

 

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.

 

 

 

 

 

 

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Peach melba chocolate cake that is perfect for both Fridayfika and for the upcoming Mother's Day!

Finally, it's time again for a new recipe that is perfect to every upcoming fridayfika, or if you just want bake something extra to your everyday life! During this month, you will receive tips on how to bake Frida's divine peach melba chocolate cake.A pastry that will be the highlight of every upcoming fridayfika, or why not try to bake for the upcoming Mother's Day?

Don’t forget about our competition which you have the opportunity to every month win our Coffee and more serie. To be part of the competition, tag us with your fridayfika on Instagram @sagaform and with the hashtag #Fridayfika.

 


 


 

Extend the experience through nice plating arrangements

Frida Bornholt, chef and finalist in "Hela Sverige Bakar" 2020, is the one who together with Sagaform will represent the concept. According to Frida, how you present your fridayfika is one of the most important part of baking, at least as important as how it tastes. This is a way to prolong the fika experience.

- For me, Fridayfika is a way to spread joy and inspire others to bake more, and give more. It really gives me a smile that lasts the whole day, Frida says.