Late summer in Norway – or is it already autumn? – is a beautiful time. As the days turn shorter and colder, the air gets crisp and bright. It is time for harvesting. The woods abound with mushrooms and berries. It is time for looking after the “forest gold”, chanterelles, and other delicious species, first boletus and ceps, later funnel chanterelles and yellow chanterelles. It is time for picking raspberries, blueberries and cloudberries, and finally lingonberries.
Unlike other berries, lingonberries are not sweet. They taste tart. They are therefore usually cooked and sweetened in the form of lingonberry jam that marvellously accompanies moose or reindeer meat. What about getting out of the common? It is a Danish friend who, almost 30 years ago, shared this delicious recipe of spicy lingonberry cake with me. 30 years later, it is still so delicious and worth sharing with you!
Ingredients for a 35 cm x 25 cm pan
- 500g flour
- 450g sugar
- 2 teaspoons of soda
- 0.75 teaspoon ground cloves
- 0.75 teaspoon ground cinnamon
- 0.75 teaspoon ground ginger
- 140g melted butter
- 1 litre cultured milk
- 300g lingonberries – When using frozen berries, defrost before baking and pour any liquid produced during defrosting.
Mix flour, sugar, soda and spices.
Add the melted butter.
Add the lingonberries to the dough.
Mix all together.
Voilà! Pour the dough in the pan.
Bake in the oven at 180 degrees 50 minutes.