Swedish soft gingerbread cake (mjuk pepparkaka

• Vegetarian

• Produce

  • 1 tsp Ginger
  • 1 Lingonberries, Frozen

• Refrigerated

  • 3 Eggs

• Condiments

  • 100 ml Lingonberry jam

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tsp Cardamom, freshly ground
  • 1 tsp Cinnamon
  • 1 tsp Cloves, freshly ground
  • 180 g Flour
  • 150 g Powdered sugar
  • 280 g Sugar
  • 1 tsp Vanilla sugar

• Drinks

  • 1 Use the zest of half and some of the orange juice, orange

• Dairy

  • 100 g Butter
  • 200 ml Cream
  • 200 g Cream cheese

Found on blog.ingredientmatcher.com

Description

Ingredients

• 3 eggs
• 280 g (300 ml) sugar
• 200 ml cream
• 50 g butter (melted)
• 100 ml lingonberry jam
• 180 g (300 ml) flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp ginger
• 1 tsp cardamom, freshly ground
• 1 tsp cloves, freshly ground
• 50 g butter (softened)
• 150 g powdered sugar
• 1 tsp vanilla sugar
• 1 orange (use the zest of half and some of the orange juice)
• 200 g cream cheese
• Frozen lingonberries

Directions

• Heat oven to 175°C (350°F). Grease and flour a bundt pan or a loaf pan that can hold 1,5 liter.
• Whisk the eggs and sugar thoroughly so it is really fluffy.
• Mix the cream, melted butter and lingonberry jam before carefully adding it to the eggs and sugar mix.
• In a separate bowl mix all remaining dry ingredients, then use a sifter and carefully incorporate it to the wet mixture.
• Pour mixture into the pan
• Bake for 45 minutes on the lower part of the oven
• Whisk it all together and spread over the cake once it has cooled a bit