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Similar to a porridge or a pudding, mämmi is a traditional dish prepared with a combination of rye flour, rye malt, and water. After it has been soaked, it is typically seasoned with dark molasses syrup, and the mixture is then baked in the oven until it develops a thick consistency and a dark-brown color.
Despite its unusually sweet taste, mämmi has been a beloved Finnish dish for centuries, usually associated with Easter and consumed during Lent. Today, it appears in numerous flavors such as chocolate or vanilla, but in the past it was prepared in its most basic variety, when it was only occasionally spiced with bitter orange zest.
MOST ICONIC Mämmi
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This traditional Finnish funnel cake is prepared with a thin egg batter that is deep-fried in sizzling oil. Since it is poured through a piping bag in tangled streams, it results in a golden brown, irregularly-shaped treat that is usually served dusted with powdered sugar.
Tippaleipä is typically associated with Vappu—the annual May Day holiday celebrated across Finland—when it is often enjoyed alongside spiced sima mead.
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Vispipuuro, russedessert, klappgröt, debesmanna, or mannavaht are different names for a creamy Baltic semolina porridge that is prepared with fresh fruit such as tart lingonberries, cranberries, or red currants. When cooked, the thick porridge is whipped until it transforms into a unique treat with a frothy and light consistency.
It is traditionally topped with cream or milk and garnished with fresh fruit. Found across Finland, Estonia, Sweden, Norway and Latvia, this dish is usually enjoyed as a sweet breakfast, a light midday snack, or a refreshing dessert.
Named after the acclaimed Finnish poet, the Runeberg cake is a small, cylinder-shaped delicacy prepared with a combination of wheat and almond flour. The cake is characterized by strong ginger and cardamom flavors, and a tender, dense texture. This dessert comes in various shapes, and the essential addition to each cake is a dollop of raspberry jam, enclosed by a layer of plain white icing.
Believed to have been invented by the poet’s wife, this flavor-packed national treat is usually enjoyed throughout January leading up to Runeberg’s birthday, celebrated on the 5th of February.
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Tilslørte bondepiker is a traditional Scandinavian dessert that's popular in Norway, Sweden, Finland and Denmark. It's made with three simple ingredients that are staples of most Norwegian kitchens – breadcrumbs (often mixed with cinnamon), whipped cream, and apples (or other fruit such as plums).
The mashed fruit is placed on the bottom of this layered dessert, followed by whipped cream, toasted breadcrumbs, then another layer of whipped cream and breadcrumbs. If desired, the dessert can be garnished with almonds or chocolate on top, and it's usually served in a glass bowl.
This creamy semolina porridge is a traditional dish that is usually consumed as a nutritious breakfast, a light snack, or a simple dessert. Prepared with semolina, milk, and just a pinch of salt, the key is to cook it slowly until it achieves the desired consistency.
Usually enjoyed warm, the bowl of this warm porridge is lightly sweetened and traditionally served drizzled with butter. It is recommended to garnish it with fresh fruit or various preserves.
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Mansikkakakku is a traditional cake originating from Finland. The cake is usually made with a combination of strawberries, almonds, sugar, egg whites, salt, heavy cream, and vanilla. The egg whites are beaten with salt and sugar until stiff peaks form.
The almonds are ground and mixed with sugar, and the mixture is folded into the meringue. The meringue is baked and dried, then topped with whipped cream and strawberries. The process is repeated again with the same layers, and the cake is then chilled before serving.
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