The lingonberries are gradually ripening. It is that time of year when many different lingonberry pastries are baked. I use lentils most often in whipped porridge, but ripe lentils also taste great in many sweet pastries as well as alongside savory food.
This time I used lingonberries for a wonderfully succulent and delicious cake. The juiciness and sweetness of the cake, together with the awesome taste of the lingonberry, is the perfect combination.
The base recipe for this cake is a very traditional coffee cake recipe. It is even one of the vakioresepteistäni, which I have used many times to many different tastes by varying. This cake could also be seasoned with, for example, ginger, lemon or even cardamom.
The beautiful color of the lingonberry stands out well when cutting the cake. You can mix the lingonberries with the cake batter as instructed, or sprinkle the berries with the batter as you spoon the batter into the cake pan.
If you sprinkle the berries directly into the dough in a cake pan, then at least the berries will not dye the entire dough to different shades of red.
Photo: Taru Vihavainen
1 ½ dl sugar
150 g butter
1 dl of cream
4 dl wheat flour
1 teaspoon baking powder
2 teaspoons vanilla sugar
1 ½ dl of lingonberries
1 dl icing sugar
about 3 teaspoons of water
Beat the sugar and soft butter together for a few minutes in a food processor or electric mixer.
Add the eggs one by one, beating vigorously all the time. After adding both eggs, continue to beat for a while to make the mixture fluffy.
Warm the cream to room temperature. Measure the wheat flour into a bowl and take two teaspoons of wheat flour apart.
Mix the baking powder and vanilla sugar with the wheat flour.
Measure the lingonberries into a bowl and add the separated wheat flour to the lingonberries. Mix the lingonberries and wheat flour together. If you use frozen croissants, let them melt for a while to make them crumbly. In this way, the wheat flour adheres better to the surface of the lingonberry.
Alternately add dry ingredients and cream to the butter-sugar mixture in a few portions. Stir the dough all the time.
Add the lingonberries to the mixture and gently lift the dough together so that the berries do not color the dough.
Line the approximately 1.7-liter bread pan with baking paper and spoon the dough into the pan.
Bake the cake at 175 degrees for about 45 minutes, or until the cake is cooked through.
Prepare a sugar-water icing on top of the finished cake by mixing water with the icing sugar.
Add enough water to make the mixture extrudable, but not too fluid. Extrude or spoon the icing over the cake and garnish with fresh berries.
Photo: Tuomas Vihavainen
Taru Vihavainen is a physiotherapist by profession. It all started with a christening cake, which made him more interested in baking.
Vihavainen started running the Pullahiiren baking corner blog in 2006 and stayed that way. Over the years, the blog has gained popularity and at its best reaches tens of thousands of readers a month.
Angry has also written three baking books. In addition, he holds baking courses and designs recipes for businesses.
Taru Vihavainen especially wants to encourage parents to bring their children to the kitchen.