In Sweden it’s very traditional during Christmas season to eat gingerbread cake. We call it “Mjuk Pepparkaka” meaning soft gingerbread cake. It’s traditionally made with lingonberries and is packed with seasonal spices such as cinnamon, nutmeg, and of course lots of ginger. It’s a very soft cake, and has a bit of a grownup taste to it, and can be accompanied with whipped cream, or cherry sauce , however many people (myself included) love this cake on its own with a nice cup of coffee. The spices balance out the sweetness so it feels more like a warm cozy evening by the fireplace rather than dancing and prancing around with sugary sweetness. If you understand my metaphor that is, lol!
It’s easy as 1,2,3 to bake, and can be whipped up in a jiffy if your expecting guests. Plus it’ll fill your home with seasonal scents which you will for sure revive many compliments for.
Here’s how you bake it!
INGREDIENTS : (For those in Sweden, you can purchase gingerbread spice mix from any store instead of adding all the spices individually – I recommend Santa Maria Pepparkakskrydda)
- 100g butter
- 2 eggs
- 200g sugar
- 150g crème fraiche
- 50ml cream
- 2 tsp ground ginger
- 2 tsp ground cardamom
- 1 1/2 tsp ground clove
- 1 tsp ground nutmeg
- 3 tsp ground cinnamon
- 100g lingonberry jam (unsweetened if you can find)
- 1 tsp bicarbonate
- 350g flour
- Preheat the oven to 200C (390F) and line a loaf tin with baking paper.
- Melt your butter and let it cool.
- In a medium sized bowl, using a hand mixer (or a stand mixer) whisk the eggs and sugar until pale in color and fluffy in consistency.
- Then add in the butter, crème fraiche, cream, lingonberry jam and the spices and whisk until incorporated.
- Mix in the flour and bicarbonate, until combined. Then pour into prepared pan and bake in the oven for 40-45 min (or until a cake tester comes out clean).
- Then let rest until cooled, slice and enjoy with whipped cream or on its own. Optional: dust some icing sugar on top for that seasonal touch!