Filed Under: bake, Baked Goods, berries, cake, gingerbread

Gingerbread Cake with Lingonberries

When it's pouring rain and the air is cold, wrap yourself in a warm cozy blanket and enjoy this delicious Gingerbread Cake!

July 25th, 2017

From ScandiKitchen: Fika and Hygge, by Bronte Aurell

This Gingerbread Cake with Lingonberries is for those days when the wind is blowing outside, the rain smashes against the window and nobody has any intention of leaving the house. Everyone loves autumn and winter, despite the cold and dark, but with the wonderful Gingerbread cake we are sure you will love it even more! Enjoy this recipe from Scandikitchen Fika & Hygge.
Servings
8-12
Ingredients
  • 175 g/11/2 sticks butter
  • 3 eggs
  • 150 g/3/ 4 cup caster/ granulated sugar
  • 100 g/1/2 cup light brown soft sugar
  • 300 g/21/ 4 cups plain/allpurpose flour or cake flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cardamom
  • a pinch of salt
  • 220 ml/1 cup whole milk
  • ICING/FROSTING:
  • 175 g/11/2 sticks butter, softened
  • 180 g/1 cup cream cheese
  • 400 g/3 cups icing/ confectioners’ sugar
  • 50 g/ 1/ 4 cup lingonberries, defrosted (plus extra for decorating)
  • freshly squeezed juice of 1/2 lime
  • 3 x 18-cm/7-inch round cake pans, greased and lined with baking parchment
Directions
  1. Preheat the oven to 180°C (350°F) Gas 4.

  2. Melt the butter and set aside to cool a little.

  3. Using a balloon whisk or a hand-held electric whisk, beat the egg with the caster/granulated and light brown soft sugar until light and fluffy.

  4. Combine the dry ingredients in a separate bowl, then sift into the egg mixture and fold in gently. Add the melted, cooled butter and whole milk and fold again until incorporated.

  5. Divide the mixture between the three prepared cake pans and bake in the preheated oven for around 15 minutes or until well-risen, golden brown and springy to the touch. A skewer inserted into the middle should come out clean. Turn the cakes out onto a wire rack to cool.

  6. To make the icing/frosting, combine the butter, cream cheese and icing/confectioners’ sugar and beat on high speed using a stand mixer or a hand-held electric whisk until smooth. Drain the excess juice from the defrosted lingonberries, reserving a little, then add to the mixture.

  7. Beat again until light and fluffy. Add a few drops of the juice at the end to give a pale pink colour to the icing/frosting.

  8. To assemble the cake, place a sponge layer on your serving dish and spread over a layer of icing/frosting. Repeat the process with the second and third layers, reserving a generous layer of icing/frosting for the final layer. Scatter with more lingonberries to decorate.

  9. Tip: If you don’t have three equal-sized pans you can bake this as one cake and then cut into three layers. Adjust the baking time to suit.

Gingerbread Cake with Lingonberries

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