Spelt Swedish Gingerbread
Servings: 10 slices
Ingredients
Cake:
- 100g (3½ oz) lingonberries (frozen)
- 100g (¼ cup + 3 tbsp) butter (melted)
- 160g (¾ cup + 1 tbsp) sugar
- 2 eggs (medium - weighing approx. 130g)
- 100g (3½ oz) gräddfil (see note 1)
- 2 tsp cinnamon
- 1½ tsp baking powder
- ½ tsp baking soda
- 2 tsp ginger (see note 2)
- ⅛ tsp ground cloves
- ¼ tsp cardamom
- 180g (1½ cups) spelt flour (see note 3)
Icing:
- 2 tbsp gräddfil (see note 1)
- icing / powdered sugar (as much as required)
- lingonberries (for decoration)
Instructions
Cake:
- Add the lingonberries to a pan and gently heat until they burst. This should take no longer than a couple of minutes. Mash with a fork.
- Place the berries in the fridge to cool while you prepare the other ingredients.
- Pre-heat the oven to 175℃ (350℉).
- Grease and flour a bundt or tube pan. See here for more information.
- Melt the butter and set to one side.
- In a bowl or mixer, add the eggs and sugar. Whisk until light and fluffy (and the colour becomes paler).
- Add the cooled melted butter and gräddfil (see note 1). Continue whisking until everything is combined.
- Mix all of the remaining dry ingredients together and slowly add to the wet. Stop mixing when everything pulls together.
- Pour around ⅔ of your batter into your pan.
- Take the cooled lingonberries and dollop over the top of your batter, and swirl it in with a knife.
- Pour over the remaining batter and level it off. Bang the pan on the counter a couple of times to get rid of any air bubbles.
- Bake in the middle of the oven for around 35 minutes (start checking at around 25 minutes). An inserted skewer or toothpick will come out clean when the cake is ready.
- Remove from the oven and allow the cake to sit in the pan for 10 minutes.
- When ready, remove the cake for the pan and allow to cool completely before icing.
Icing:
- Using one or two tablespoons of gräddfil (see note 1), add as much icing (powdered) sugar as needed to make a runny icing.
- Drizzle over the top of the cake, and allow it to drip over the sides and down the ridges.
- Right before serving, top with a few lingonberries for decoration. Slice and enjoy! It freezes beautifully, so pop any cake not eaten into the freezer.
Notes
This recipe first appeared on The Culinary Jumble (my previous blog). The images, post and recipe have all been updated.
Please note: I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- Gräddfil can be substituted for Greek yoghurt or sour cream. Please read for more information.
- The cake has a mild ginger flavour. If you like it, feel free to add a little more.
- You can use all-purpose in place of the spelt. Just use the same measurements as specified.
