Svedjan Bageri

Rating: 4.5/5

Low and wide bun. A large 11cm wide bun, but only 3cm high. It was though s mighty 8cm tall in total including the cream and lid!

Soooo soft! So incredibly soft. Lots of cardamom. The cuts to remove the lid are deep and messy at the edges with every cut going a little further than expected and crossing the end of the adjacent cut. With a deep well for the paste on a shallow bun, the base was only about 4mm thick!

Plenty of almond paste, with a few roughly chopped almonds on top. The paste seems to have caster sugar in it so you get a bit of a sugar crunch in the mouth. There's also a sticky toffee like consistency and a caramelised twang. In fact, I swear I'm getting hints of orange too.

The cream was quite loosely whipped and unsweetened, which is good as the paste is very sweet. It's piped as a round blob, almost semla-bun shaped! And a generous blob it is too, to match the generous amount of almond paste!

This is how you do it. A semla that's a proper selma, but has lots of personality and sticks out from the crowd.