Tomorrow we celebrate Christmas here, so what is more Christmassy than gingerbread? I like the gingerbread cookies but I love soft gingerbread in the form of cake and I think it is perfect for Christmas morning. Lingonberries give something extra to it. Lingonberries are very common here and lingonberry jam is everywhere, I haven’t seen it in any other countries that the Scandinavian ones, but to me it is pretty much like cranberry. This cake is like a classic sponge cake but with buttermilk, jam and spices. So, here is the recipe:
Gingerbread cake with lingonberry jam
Recipe adapted from here
300 ml brown sugar
150 g butter in room temperature
200 ml (1 cup) buttermilk
100 ml (1/2 cup) lingonberry or cranberry jam
400 ml (2 cups) flour
3 teaspoons baking powder
1 1/2 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon cloves
¼ teaspoon cardamom
Preheat oven to 175 C / 350 F. Grease and flour a cake pan, with a hole in the middle or a round pan about 20-22 cm.
In a large bowl, beat the eggs with the sugar until they become white and fluffy. Melt the butter, let it cool slightly and mix it with the jam and the buttermilk. Stir the butter mixture in the eggs.
In a bowl strain together the flour, the spices and the baking powder. Stir the flour mixture in the egg and butter mixture and pour the mixture in the prepared pan. Bake in the first rack from the bottom of the oven for 50-60 minutes or until a toothpick comes out clean.
After you remove it from the oven leave in the pan for 5 minutes and then turn it to a plate. You can dust it with icing sugar when it gets cool.