A Swedish Christmas Classic
Gingerbread cookies and saffron buns are good but are more prone to dryness or being burnt. The spicy, juicy, soft gingerbread cake, however, is a delight in that it is easy to make and is forgiving. It balances out the initial strong spices and tangy hint of lingonberries with a light aftertaste of coffee, which makes it go particularly well with a cup of espresso or lungo drink.
Ingredients (12 servings)
2 dl cane sugar
100 g butter
4 dl wheat flour
1.5 tsp baking soda
2 tsp cinnamon powder
2 tsp ground cloves
2 tsp ginger
0.5 dl lingonberries
1.5 dl cooking cream
1 pinch salt
1 capsule Sjöstrand Espresso Decaf N°4
1 narrow baking form (approx. 28 x 12 x 6 cm)
1 large bowl
1 small bowl
1 measuring cup
1 soft spatula
Step 1: Set the oven to 175°C.
Step 2. In a saucepan, cut up and melt the butter over low heat. Turn off the heat once melted.
Step 3. Grease the baking form and line the inner surfaces with some flour.
Step 4. Mix the sugar, flour, baking soda, cinnamon, cloves, ginger, and salt in a large bowl.
Step 5. Place the lingonberries in a small bowl. Take a teaspoonful of the dry ingredients, sprinkle over the lingonberries and mix.
Step 6. Brew a cup of espresso and pour it into the saucepan with butter. Stir and take a whiff of the aroma!
Step 7. Pour the cooking cream into the saucepan with the butter and coffee mixture. Stir.
Step 8. While stirring, pour the contents of the saucepan into the large bowl with the dry ingredients.
Step 9. Mix the lingonberries into the batter and pour into the baking form. Bake it in the far bottom of the oven for 50-60 minutes, or when you insert a knife into the batter and it comes out clean.
Step 10. Allow the cake to cool slightly before slicing.