A luscious lingonberry cake is perfect for Father’s Day.
In the leek cake, sweetness is combined with tangy leeks. Wind Lindgren
Tangy lingonberries form a wonderful flavor pair with sweet coffee cake. This All Saints’ Day cake is baked in a ring pan and frosted with a sugar glaze, which nicely offsets the acidity of the lingonberries. The cake can be made from both frozen and fresh leeks.
Remember to grease and flour the pan properly so that the cake does not stick to it and tear when inverting. For flouring the cake pan, for example, breadcrumbs, semolina or just wheat flour are suitable. Coconut flakes can also be used.
Remember to use eggs at room temperature when baking, so the cake will be fluffy.
Dry cakes should always be baked on the lowest level of the oven.
After inverting, you should keep the pan on top of the cake so that the cake remains juicy and does not dry out.
Lingonberry cake
2 eggs
2 dl sugar
100 g/1 dl melted fat
2 dl of milk
1.5 teaspoons of baking powder
3.5 dl wheat flour
1 teaspoon of vanilla sugar
1.5 dl of lingonberries
Frosting:
2 dl powdered sugar
3 tablespoons of water
lingonberries
1. Whip the eggs and sugar.
2. Add the melted and cooled fat.
3. Mix the dry ingredients together.
4. Alternately add milk and flour mixture to the dough. Mix the dough until smooth.
5. Pour half of the dough into a greased and floured ring pan. Then add the lingonberries and pour the rest of the batter over the lingonberries.
6. Bake the cake at 175 degrees on the lower level of the oven for about 40–45 minutes.
7. Turn the cake over and let it cool.
8. Prepare the frosting by mixing powdered sugar and water into a sufficiently runny paste. Pour the frosting over the cake and add some lingonberries to decorate.