Lingonberry Cake Norway
Experience the delightful taste of Norway with this Lingonberry Cake, a harmonious blend of cozy spices and tangy fruit. Perfectly moist and tender, this Scandinavian-inspired dessert features a fragrant combination of cinnamon and cardamom, which pairs beautifully with the tartness of fresh or frozen lingonberries. Enriched with sour cream for a velvety crumb, this cake is easy to prepare and bakes to golden perfection in just 40 minutes. A final dusting of powdered sugar adds a touch of elegance, making it ideal for festive occasions or a simple afternoon treat. Whether you're exploring Nordic cuisine or craving something unique, this Lingonberry Cake brings a taste of Norway to your table with every bite.
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 2 tsp Baking powder
- 1 tsp Ground cinnamon
- 0.5 tsp Ground cardamom
- 150 g Unsalted butter, softened
- 150 g Granulated sugar
- 2 Eggs
- 1 tsp Vanilla extract
- 120 ml Sour cream
- 150 g Lingonberries (fresh or frozen)
- 20 g Powdered sugar (for dusting)
Instructions
Preheat your oven to 175°C (350°F) and grease a 20cm (8-inch) round cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and ground cardamom. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, and beat well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the sour cream in two additions, starting and ending with the flour mixture. Mix until just combined.
Gently fold in the lingonberries using a spatula, being careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar before serving.
Nutrition Facts
Calories |
2938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.4 g | 202% | |
| Saturated Fat | 96.4 g | 482% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 1147 mg | 50% | |
| Total Carbohydrate | 356.0 g | 129% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 188.1 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 314 mg | 24% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 535 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
