Hailing from Skåne region, this local version of a traditional apple cake combines apples with sugar, breadcrumbs or crumbled rye bread, butter, and cinnamon. The apples are mashed or sliced and then layered with a sweetened mixture of breadcrumbs or rye bread, and the cake is finished off with a generous amount of sliced butter that melts during baking. Äppelkaka is usually served with vanilla sauce or whipped cream on the side.
Skånsk spettkaka or pyramid cake is a visually appealing conical cake from Scania, Sweden, traditionally made using only fresh eggs, sugar, and potato flour. This spit cake has been baked in Sweden since the 1600s, and the first recipe for it was found in Susanna Egerin's cookbook dating back to 1733.
In the past, only the wealthier people could afford this delicacy, but today anyone can enjoy its unique taste. The ingredients are mixed using a special technique, then formed into a sticky batter. Afterwards, the batter is slowly baked on a rotating mould at a high temperature, layer by layer, until it develops a golden-brown color (with irregular spikes on its body) and a pleasant aroma.
Gotländsk saffranspannkaka is a traditional dish made with rice pudding, sugar, cream, eggs, saffron, and almonds. The rice pudding is combined with saffron, sugar, almonds, and beaten eggs. The concoction is then baked in the oven, and when it's ready, saffranspannkaka is cut and served with fruit jams (especially dewberry jam) and whipped cream.
Although this dessert can be made throughout the year, it is typically served around Christmas.
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