Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup lingonberries, fresh or frozen
- Powdered sugar for dusting
Special Equipment Needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a large bowl, beat the softened butter with an electric mixer until creamy. Add the eggs one at a time, beating well after each addition.
4. Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk and vanilla extract. Beat until just combined.
5. Fold in the lingonberries gently with a spatula.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
8. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
9. Dust the top of the cake with powdered sugar before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Total time: 50-55 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 312
Fat: 11g
Carbohydrates: 49g
Protein: 5g
Sodium: 281mg
Sugar: 28g
Substitutions for ingredients:
- Lingonberries can be substituted with cranberries or raspberries.
- Buttermilk can be substituted with regular milk or yogurt.
Variations:
- Add a teaspoon of cinnamon to the dry ingredients for a spiced lingonberry cake.
- Add a tablespoon of lemon zest to the batter for a citrusy flavor.
- Top the cake with whipped cream or cream cheese frosting.
Tips and Tricks:
- If using frozen lingonberries, thaw them before adding to the batter.
- Don't overmix the batter as it can result in a tough cake.
- Use a serrated knife to cut the cake for clean slices.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the cake, place it in a preheated oven at 350°F (175°C) for 5-10 minutes or until warmed through.
Presentation Ideas:
Serve the lingonberry cake on a cake stand and dust the top with powdered sugar. Garnish with fresh lingonberries or mint leaves.
Garnishes:
Fresh lingonberries or mint leaves.
Pairings:
Serve the lingonberry cake with a cup of hot tea or coffee.
Suggested Side Dishes:
Fresh fruit salad or whipped cream.
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too moist, bake it for a few more minutes.
Food Safety Advice:
- Wash your hands before handling food.
- Use clean utensils and equipment.
- Store the cake in an airtight container to prevent contamination.
Food History:
Lingonberries are a popular fruit in Scandinavian cuisine and are often used in jams, sauces, and desserts.
Flavor Profiles:
The lingonberry cake has a sweet and tangy flavor with a moist and tender crumb.
Serving Suggestions:
Serve the lingonberry cake as a dessert or a sweet snack.
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Region: Swedish