- 270-300 g lingonberries or cranberries (fresh or frozen)
- 150 g sugar
- 120 g butter
- 120 g unrefined cane sugar
- 1,5 dl milk
- 1,5 dl sugar or muscovado syrup
- 185 g wheat flour (or 85 g rice flour, 65 g ground almonds ja 45 g cornflour)
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp gingerbread spice mix
- 1 tsp baking powder
- 0,5 tsp salt
- 0,5 tsp baking soda
- 2 large eggs
Put the lingonberries or cranberries in a pot with sugar and 1 tablespoon of water and heat over medium heat while stirring for 10 minutes, until the sugar has dissolved, sauce is syrupy and bubbly and half of the berries have burst.
In a separate pot combine diced butter, brown sugar, milk and sugar syrup and heat over medium heat almost bringing the mixture to a boil. However, do not allow to boil as this will make the mixture grainy.
Mix sifted flours with spices, baking powder, salt and baking soda, whisk in syrup mixture and then lightly whisked eggs. Line a 26cm diameter cake tin with baking paper, grease and flour the sides. Pour in the cake batter and top with berry mixture, then use a knife to mix the layers, creating a marble pattern.
Bake the cake at 175 degrees Celsius for about 50 minutes, until an inserted cocktail stick comes out clean, Allow the cake to cool in the tin for 15 minutes, then remove from tin and leave to cool on a cooling rack. Before serving allow to cool completely and store the cake wrapped in cling film in the fridge.
Garnish with powdered sugar, whipped cream or cream cheese glaze. The whipped cream or cream cheese glaze can be spiced up with a bit of alcohol.