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By
Linda LomelinoAbstract
Traditionally made with a cardamom wheat bun, almond paste and whipped cream and then dusted with icing sugar, semlor, or 'semla' in singular, are eaten in Sweden on Shrove Tuesday. #BringBackTheClassics
This is a wonderful mix between two classics - Swedish semlor and Australian lamingtons. If desired, serve a your lamington semla in a bowl of hot milk - this way of serving a semla is known as 'Hetvägg' in Sweden, which translates into 'Hot wall'.