Swedish lingonberry cake(Rootsi pohlakook)
Serves 10-12
1 large egg
100 ml caster sugar
100 g butter, melted
350 ml plain flour
1.5 tsp baking powder
0.5 tsp freshly ground cardamom seeds
For the topping:
400 ml whole lingonberries
75 ml caster sugar
Whisk the egg with the sugar, then add the melted butter and dry ingredients (flour, baking powder, cardamom seeds). You'll get a moist and pretty hard dough.
Press that into a buttered and/or lined cake tin (appr. 20-23 cm in diameter).
Scatter lingonberries on top and sprinkle with sugar.
Bake at 175 Centigrade for 45 minutes, until the cake is cooked through.
Serve at room temperature with some ice cream or custard or whipped cream.
