SweDelicious

Yesterday I went to a very interesting seminar on blogging. As i am attempting to start one i found it very informative, so keep watching as this blog will unfold...hopefully to the better :)

For now please enjoy this very special cake. For us Swedes the winter is associated with christmas, candles and warming drinks, so this should be just right to have with that cup of tea a rainy and cold winter afternoon.

Prästgårdens mjuk pepparkaka.

Transl.: priestfarm soft ginger biscuit cake

This sponge cake was specially prized in 1945, so it dates back a long time.

The recipe has been adapted from “sju sorters kakor” (seven sorts of cookies) by ICA Publishing.

Now that winter has set in, it will really go nice with a strong winter warming tea, like Nordic Forest, Mango Spice, Winter Red or Winter White or any of the Chai teas.

Oven temp: 175C

Ingredients:

100 g butter

2 eggs

2 dl sugar

1 1/2 dl sour cream or why not try the new Philadelphia cooking cream (60% less fat)

1 1/2 tsp ground ginger

1 1/2 tsp ground cloves

2 tsp ground cinnamon

(I personally add 1tsp ground cardamom as it is heavenly, but that is optional)

3 dl flour

2 tsp baking powder

Method:

Coat the inside of a cake form (which would hold ca 1 1/2 L) with butter a sprinkle with crumbs so the cake won’t stick to the form when it is done.

Melt the butter and let it stand to cool.

Whisk the eggs and sugar so it becomes white and fluffy.

Add the cream (be it sour cream or my pref. Philadelphia), the cooled melted butter, and the flour (with the baking powder and spices already mixed with the flour).

Pour the mixture into the prepared baking dish.

Place it in the bottom part of the oven and let it bake for around 45 minutes.

(I always check 5 minutes before time is up)

NB. To make this cake even more Swedish and extraordinary, you can add 1 dl of lingonsylt (translation: Lingon berry jam, which you can get from the Swedish church or ikea of course). Add the lingonsylt after the flour has been mixed in.

Enjoy!