Serves 10
60 min
Swedish Lingonberry Cake
Recipe GLPR08a042645b17c0
A classic Nordic cake studded with tart lingonberries and delicately spiced with cardamom. This tender, moist cake balances the sweetness of the batter with the natural tartness of lingonberries, creating a traditional Swedish dessert that's perfect for afternoon tea or as a light finish to any meal. The aromatic cardamom adds warmth and depth to this beloved Scandinavian treat.
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Ingredients
1.5 teaspoons baking powder
100 g butter, melted
0.5 teaspoon freshly ground cardamom
1 large egg
400 ml whole lingonberries (fresh or frozen)
350 ml all-purpose flour
100 ml caster sugar
Directions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large mixing bowl, combine the flour, baking powder, and cardamom, stirring until evenly distributed.
In another bowl, whisk together the egg and caster sugar until well blended and slightly pale.
Pour the melted butter into the egg mixture and stir until combined.
Gently fold the wet ingredients into the dry ingredients using a spatula until just combined; do not overmix.
Fold the lingonberries into the batter carefully to distribute them evenly throughout.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Slice and serve at room temperature. This cake pairs wonderfully with whipped cream or a dollop of sour cream.
