If you haven’t acclimated yourself with Swedish Semla yet then it’s high time my friend. February is the semla season and in every bakery window you will see them lined up all across Sweden.
A semla is a sweet dough cardamom bun filled with a creamy almond paste filling topped with whipped cream and dusted with powdered sugar. Traditionally not so nutrient hunter friendly but we tested this recipe out yesterday and it definitely earns a spot on the site.
We bought coconut cream in place of the whip cream and it worked like a charm. We chilled it in the fridge overnight before we whipped it (with electric whisk) and it turned into a fluffy whipped cream just as intended. Aside from that there are two more tips worth sharing –
- use whole cardamom seeds and mortar them (not pods but seeds). So much flavor than ground cardamom
- When you eat the semla, there is a technique in Sweden that we might as well teach you… You need to start by first pinching the top lid off with a scoop of the whipped cream, you eat that first and then you go crazy with the rest of the almond filled bun!
Homemade Swedish Semla
- Servings : 6 large or 12 small 1x
12 fresh dates
3/4 cup coconut cream
1/2 cup coconut oil
1 3/4 cup almond flour
2 tsp baking powder
2 tsp freshly mortared cardamom seeds
1 pinch of sea salt
1 Tbsp psyllium husk powder
1 cup almond flour
2 Tbsp coconut cream
3 Tbsp honey
2 bitter almonds, finely grated (or 2 drops almond extract)
1/8 tsp vanilla
1 pinch sea salt
chilled coconut cream (use what’s left after the rest of the recipe)
Preheat the oven to 175C/350F. Mix the eggs, dates, coconut milk and coconut oil to a smooth batter in a food processor. Combine the dry ingredients in a separate bowl. Stir all of the bun ingredients together and leave rest for 15 min.
When the batter is just mixed, it is unthinkable that it will be possible to shape it into buns, but after it rests the batter is considerably more compliant. Wet your hands lightly and form 6 large or 12 small buns and place on a lined baking sheet. Bake in the oven for about 20 minutes and allow to cool.
Make the almond paste by pulsing all the ingredients in a food processor. Take it easy with the coconut cream and add more if needed – the almond paste shouldn’t be loose. Whip the coconut cream.
Cut the top off of each bun, scrape out some of the contents with a fork and mix the crumbs with the almond paste. Fill the buns with the almond paste filling and top with whipped cream. Place the cut off tops “lid” back on and dust with powdered sugar (see recipe below).
We make our own “powder sugar” by mixing equal parts of coconut sugar with arrowroot powder in a blender.