Gingerbread Cake
with Sweetened Cranberries

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Gingerbread Cake

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Ingredients

Adjust Servings:
For the cake:
Butter
250 g Spelt flour
2 1/2 tsp Baking powder
1 tbsp Ginger powder
1 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp Salt
85 ml Sunflower oil
100 g Ginger in syrup
2 Eggs
200 ml Honey
160 ml Milk
Powder sugar
For the sweetened cranberries:
100 ml Cold water
200 g Crystal sugar
300 g Cranberries
Cuisine:

Ingredients

  • For the cake:

  • For the sweetened cranberries:

Directions

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To get through the long, cold winters in Sweden, fika is a great opportunity to forget the dark days. Fika makes people come into contact with each other and create a warm, cozy atmosphere together. Of course a nice piece of cake cannot be avoided. 😉 For example a tasty and airy gingerbread cake with sweetened cranberries.

Start by making the cranberries. Bring water to a boil together with the sugar and stir until completely dissolved. Add the cranberries and stir. The cranberries have to be covered in syrup. Transfer the cranberries to a baking tray lined with baking paper. Let them get firm for 60 min. Add some sugar in a tray; add in the cranberries and carefully shake the tray until they are covered with sugar. Place them on the cake when the cake has cooled.

Preheat the oven to 180°C. Grease the cake mold and line with baking paper. Mix the spelt flour, baking powder, ginger powder, cinnamon powder, nutmeg and salt. Add the sunflower oil and the ginger, chopped in small pieces.

Beat the eggs, honey and milk. Stir quickly into the flour mixture. Pour the batter in the cake mold. Bake in the oven for 45 min. Let it cool for 10 min and remove the cake from the mold and let it cool further on a rack. Sprinkle with icing sugar.

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Semmeltårta
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Semmeltårta
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Semmeltårta
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Black and White Cookies
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