The beginning of a new semester in Hungary has brought my baking to a standstill for the time being, but I have a holiday weekend coming up and there are certainly more baking posts on the way! In the meantime, I thought I’d share a few photos from my quick trip up to Stockholm a few weekends ago. Sweden was lovely and I can’t wait to visit it again!

I grabbed a tin of pepparkakor at the airport on the way home, but they didn’t last too long (before I ate them all). Even though I think of pepparkakor as more of a Christmas thing, it’s inspired me to hopefully try my hand at my own sometime soon…

et nytt kjøkken

Hello, dear readers. I have news for you today. Cake & Vikings has a new kitchen…across the pond!

Now, I know what you’re thinking. It’s a Scandinavian baking blog…she must have moved to Scandinavia! Not quite. While I would love to have a wonderful new Scandinavian kitchen to show you, you’ll find me further south than that. I’ve taken up a post as a university lecturer in Debrecen, Hungary.

Hungary has some wonderful baking traditions of its own, but I will of course continue baking from The Great Scandinavian Baking Book while I’m here. This does present some new challenges, however. I have a whole new baking vocabulary to acquire. Now, my Norwegian’s not bad (for someone who’s never been there), but Hungarian isn’t related to English in the same way Norwegian is. In fact, Hungarian isn’t really related to English at all. So instead of baking with flour, eggs, butter, sugar, and so on, I find myself baking with liszt, tojásvaj, and cukor. I still need to track down baking soda and baking powder.

Sometimes I can find products with more than one language on the packaging…

…sometimes it’s in German, too! (frische eier)

Or you might find it in Slovak (kryštálový cukor).

But sometimes, it’s simply in Hungarian.

Fortunately, I had no trouble finding a key element of many, many Scandinavian baking recipes. Almond extract! Sliced and whole almonds have proved easy to find as well.

The other challenge presented by my new Hungarian kitchen is my oven. For the first time in my life, I’m using a gas oven – the kind you have to light with a match (or a long lighter, if you’re a wimp like me). My oven doesn’t list temperatures, but rather numbered settings 1-8. Getting the hang of using an oven like this takes a few tries, I think. I’m planning to purchase an oven thermometer and bake some very simple recipes to before I attempt anything new from The Great Scandinavian Baking Book. My new job is keeping me quite busy, too, so it may be a few weeks before I’ve got a new post up here. There will be new posts, however! We’re heading into the last three months of the year, which is prime time for baking. I also have a trip to Oslo coming up in November (!!!), and you can be sure I’ll write about that here.

Until then, enjoy your autumn (or your spring, for those of you in the southern hemisphere). If you’d like to read about my everyday life and travels while in Hungary, you can do that here:


Hello, world. Dianna from Paper Tiger here. Over there I post my artwork and crafts and inspiration, and while I would consider baking a “craft,” I’m taking on a project of such a magnitude that I felt like it needed a blog of its own. So, this is a baking blog.

My friends know that I’m a rather into all things Scandinavian, particularly Norwegian, and for this reason I am very lucky to live in Seattle, a city with a Scandinavian heritage. I moved here a year ago, and my parents came out to visit me for the first time in June. I took my mom up to Ballard to see the Nordic Heritage Museum with me, and my mom being a huge fan of gift shops, we couldn’t leave without a few books and trinkets in hand. Mom was kind enough to buy me my very own copy of Beatrice Ojakangas’s The Great Scandinavian Baking Book (we also got a copy of Terri Shea’s Selbuvotter, but that is a topic for my other blog). One of the first things I did was sit down and look through every recipe in the book. Mom marked a few she wants me to make when I come home next Christmas, and I marked a whole heap of ones I wanted to make right away.

And that’s where this here blog comes in. I figured that would be a monster of a URL, so I opted for the (slightly) shorter cardamom and cinnamon. Two delicious spices frequently used in Scandinavian baking recipes, and two of my favorites in general. I have no plans to bake my way through the entire book or anything like that, but I plan to document here the recipes I do try.

First up will be the Norwegian Cinnamon Wreath, or klippekrans, which I baked last month and then took to a rock show…