Monday, December 06, 2010
Every winter, my husband wistfully speaks of soft gingerbread cakes. Being somewhat mean, I've never baked that for him, but I finally gave in. And it was a great time to try out this cute s-xl cake pan that was sent to me from CoolStuff.se - it means that people who're not so fond of soft cakes (me) can have a small piece, while people who are very fond of it (husband) can have a large piece. Or several.
Not that you can't just use a knife. Of course. But this pan is pretty fun! I found it easy to use, too. It's sturdy enough to move into the oven even filled with batter, and it released the cake quite easily. (I did butter it a little, just in case.)
I had smetana at hand - a very thick, fat soured cream. You can use sour cream instead, or all yogurt. Or all sour cream. As long as it's slightly sour, to give the baking soda something to react with, you're fine.
100 g butter
100 ml lingonberry jam
200 g sugar
75 ml smetana or creme fraiche
75 ml mild yogurt
180 g flour
1,5 tsp baking soda
1 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp salt
Melt the butter. Add the lingonberry jam and set aside.
In a bowl, mix the flour with the baking soda, cloves, ginger, cinnamon and salt.
Beat eggs and sugar until very fluffy. Add the smetana and yogurt. Stir in the flour mixture, and finally the butter-lingonberry mixture.
Pour everything into a buttered cake pan and bake at 175°C for about 20 minutes if your pan is as wide as mine is. If you have a smaller pan, which will give a higher cake, it'll need to bake for longer. Make sure to check it with a cake tester, which inserted into the center should come out clean.
Recipe in Swedish:
Mjuk pepparkaka med lingon