Tuesday, 10 August 2010

"Mjuk Lingonkaka" Lingonberry and Dark Chocolate Sponge Cake

This was a recipe adapted from the Swedish magazine "allers" for a soft cherry cake. neither myself nor M are big cherry fans; however we did go up to jämtland hunting and berry picking a few months back and have plenty of frozen lingonberries clogging up the freezer. So we decided to be a bit inventive and this recipe was born.
We think that any berries would work in place of lingon, it would be great with raspberries or blueberries. We had an eighth each, but it would easily do 12 slices!We ate ours with a side of low fat ice cream, which was delicious!

Mjuk Lingonkaka
Serves: 12
150 g margarine
170 g sugar
2 eggs
2 tsp sugar, vanilla flavoured
210 g flour
50 g chocolate, roughly chopped into small chunks
200 g lingonberries

Pre-heat the oven to 175 degrees.
Grease and flour a 20-24cm baking form.
Melt the margarine in a large pan and remove from the heat.
When the margarine has cooled a little (not set) mix in the eggs and sugar and mix until smooth.
Siv in the vanilla sugar, baking powder and flour and carefuly stir the mixture until smooth.
Pour the mixture evenly into the prepared baking form and scatter the berries and chocolate evenly over the surface.
Bake the cake for 40-45 minutes.
Allow the cake to cool in it's form.

254calories per serving, 12.2g F, 2.8g SF, 33.5g C, 19.3g S, 1.0g Fb, 3.3g P

1 comment:

  1. just what i was looking for! all swedish recipes were with marmelade.
    the result was fantastic!