Lingonkaka: Lingonberry Cake
It’s the beginning of December, and as we’re approaching Christmas, let’s kick off the season with Lingonkaka: Lingonberry Cake. This cake is not limited strictly to Christmas so you can enjoy it throughout the year. It serves as a fantastic bridge between late fall, Thanksgiving, and Christmas time.
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In Sweden, Lingonkaka is a traditional cake that highlights lingonberries as a key ingredient. These berries, native to the Nordic regions, make for a popular flavor.
How Lingonberries Grow
Low, evergreen shrubs typically grow lingonberries in the cool, northern regions of Europe, including Sweden. These shrubs thrive in forests, bogs, and heathlands. The berries are small and round, starting off green and gradually turning bright red as they ripen. Harvesters gather them in late summer or early autumn, known for their tart and slightly acidic flavor.
Lingonberries grow abundantly in many parts of Sweden. You probably know them best as being made into jam, often served alongside Swedish meatballs.
Substitutions
If you don’t have access to whole lingonberries, there are several substitutions you can make for this cake. You can buy lingonberry jam and swirl it through the batter. Add half of the batter to the mold, then dollop the jam on top. Add the other half of the batter and, using a knife, gently swirl it through the batter. Don’t overmix though! Bake as normal.
Alternatively, you can substitute the lingonberries with craisins (dried cranberries). Place 50-75g of craisins in a heatproof bowl and cover them with boiling water. Let them sit for an hour or until fully plump and hydrated. Pour off the excess water and fold the craisins into the batter. Bake as normal.
This recipe includes a generous amount of cardamom, as it’s one of the most popular flavors in Swedish desserts. If you’re not a fan, you can skip it, or if you prefer a more subtle flavor, you can cut the amount in half.
I hope you enjoy making Lingonkaka: Lingonberry Cake as much as I do. It’s a fantastic way to kick off the holiday season. Happy baking!
Lingonkaka: Lingonberry Cake
Ingredients
Cake
- 2 eggs
- 165 g sugar
- 130 g butter
- 40 g milk
- 170 g all-purpose flour
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- 25 g vegetable oil
- 1 tbsp cardamom
- 100 g Lingonberries
Glaze
- 100 g powdered sugar
- 20-25 g milk adjust for desired consistency
Instructions
- Preheat your oven to 185°C (370°F).
- Grease your cake mold thoroughly with oil.
- In a separate bowl, sift together the flour, baking powder, and salt.
- In the bowl of your stand mixer, combine the butter and sugar. Mix on high speed for 5 minutes.
- Add the eggs to the mixture and continue to whip on high speed for another 5 minutes. Scrape down the sides of the bowl.
- Gently add half of the sifted flour mixture to the batter, mixing just until combined.
- Mixing gently, incorporate the milk, oil, and vanilla extract into the batter until combined.
- Add the remaining half of the flour mixture to the batter and gently mix until everything is fully combined, making sure to scrape down the sides of the bowl to avoid any streaks of milk or flour.
- Fold the lingonberries into the batter
- Immediately transfer the batter into your greased cake mold and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the glaze by mixing the powdered sugar and milk together. Adjust the amount of milk to achieve your desired glaze consistency.
- Once the cake has cooled, pour the glaze over the top, allowing it to set.
- Eat and enjoy!