SWEDISH SOFT PEPPARKAKA WITH LINGONBERRY JAM
150g butter (2/3 cup)
250g sugar (1 1/8 cup)
160g gräddfil (or sour cream) (3/4 cup)
105g lingonberry jam (or any other red jam) (1/3 cup)
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon ginger
1/4 teaspoon ground cloves
1/2 teaspoon cardamom
390g flour (3 ¼ cups)
100ml sour cream (scant ½ cup)
3 tablespoons powdered sugar
Red berries for decoration (optional)
Pre-heat the oven to 175°C (350 degrees) and grease a medium-sized bundt tin.
Melt the butter and set to one side. In a large bowl, whisk the eggs and sugar until fluffy. Add the cooled butter along with the sour cream and jam and mix together until really well combined.
Mix the flour together with the baking powder and spices and then add to the wet ingredients, making sure everything is well combined.
Pour into the tin and bake for around 35-40 minutes. Remove from the oven and allow to cool for a while before turning out on to wire rack. Leave to cool completely.
To frost, mix the sour cream and icing sugar together. Drizzle or pour over the top of the cake and sprinkle with a few red berries. Enjoy!