Fosch

Rating: 4/5

A 7.5cm medium semla. At what size does one become large? And small? You might find it hard to believe, but I haven't got a fixed scale for that!

A triangular lid and a bun covered in double roasted almonds. Roasted almonds are added to the dough and baked with the bread, so the bun is "pebble dashed" with double roasted almonds.

You can't quite see the almond paste under the swirl of piped cream, apart from a "dribble" running down the side.

You do get almond paste on first bite though. It's quite a low compact bun. I don't think it can be a much as 4cm high (before being assembled). It's got good structure and has a nice light brown colour with specks of crushed cardamom seeds.

The paste is loose enough so that it ooses out as I take a pause to write some notes. In fact, this is probably the first semla where it's been the almond paste rather than the cream that has fallen out while eating.

Apart from being just a little too loose, the almond paste is nicely bitty and a clear taste of roasted almonds - but given the amount of roasted almonds over the whole but, the paste actually gets a little lost. It needs to be a little sweeter (or have some other touch) to help it stick out.