Lingonkaka

Ingredients for 1 servings:

• 120 g butter, soft
• 75 g brown sugar
• 2 eggs, size L
• 6 tbsp milk
• 250 g wheat flour type 405
• 200 g spelt flour type 1050
• 1 tbsp baking powder
• 1 pinch of salt
• 1 jar cranberries, 300 – 400 g
• 150 g oat flakes, fine
• 75 g white sugar
• 1 bag of vanilla sugar
• 60 g butter, melted

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Swedish lingonberry cake, for a baking tray of approx. 33 x 24 cm

For the crumble, combine the oats, sugar, and vanilla sugar in a bowl and stir in the melted butter with a fork until all ingredients are moistened. Preheat the oven to 175°C (top/bottom heat). For the dough, cream the butter with the sugar and a pinch of salt in a mixing bowl until fluffy. Stir in the eggs one at a time, followed by the milk. Mix the flour with the baking powder and knead into the butter and egg mixture. Roll out the dough directly on the baking paper and place it on a baking sheet measuring approximately 33 x 24 cm. Spread the cranberries evenly over the dough, then spread the crumble on top. Bake in the center of the oven for 35-40 minutes. Let cool on a wire rack and serve with vanilla or cinnamon whipped cream. I always use the opened jar of cranberries from the meatball dinner for this cake. As a variation, you could also use a different, not too sweet, red fruit jam. Or if you only have half a jar left, first sprinkle the dough with finely grated marzipan and then spread the cranberries on top.