John Myers
Lingonberry Cake
The perfect lingonberry cake recipe with a picture and simple step-by-step instructions.
- 200 g Soft butter
- 200 g Sugar
- 1 pinch Salt
- 1 packet Vanilla sugar
- 1 Lemon grated zest
- 3 Eggs
- 200 g Flour
- 25 g Strength
- 200 g Ground almonds
- 1 packet Baking powder
- 150 ml Milk
- 3 tbsp Milk
- 1 tbsp Cocoa powder
- 200 g Cranberries from the glass
- Icing sugar for dusting
- Mix the fat, sugar, salt, vanilla sugar and grated lemon zest until creamy. Gradually stir in the eggs. Mix the flour with the almonds, baking powder and starch. Now halve the dough. Stir cocoa and 3 tbsp milk until smooth and stir into half of the dough. Place the two doughs alternately as blobs in the parchment-lined springform pan and spread carefully.
- Use a spoon to spread the cranberries on the dough in dots. Bake in the preheated oven at 150 degrees Celsius for 25-30 minutes. Take the cake out of the oven and let it cool down. Dust with powdered sugar and enjoy ..; o)
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