Second of Advent and I want to share with you a recipe for a soft gingerbread cake. Everything with gingerbread flavor is so good I think. You can have gingerbread spice in almost everything, such as pancakes, smoothies, coffee, porridge, roasted root vegetables ... the list goes on. Last I baked, I made a soft gingerbread cake with cranberry jam. Commonly lingonberry jam is such cakes, but if you can't get a hold on lingonberry jam it works just as well with cranberry jam. This cake is really moist and I topped the cake with speculoos cookie butter, which I warmed slightly to be able to spread it nicely on the cake.
Mjuk Pepparkaka med Tranbärssylt
2 ägg
2 dl kokossocker
2 dl (vanilj) kvarg
1 dl tranbärssylt
2,5 dl vetemjöl
3/4 dl mandelmjöl
1 tsk bakpulver
5 tsk pepparkakskrydda
50 g smör, smält
Värm ugnen till 175 C grader. Vispa ägg och socker pösigt. Rör ner kvarg och tranbärssylt. Blanda mjöl med bikarbonat och pepparkakskryddor och rör ner det i smeten. Rör till sist ner det smälta smöret. Häll smeten i en smord och bröad bakform som rymmer 1,5 l. Grädda kakan i nedre delen av ugnen, i ca 50 minuter. Låt kakan stå i formen en stund innan den stjälps upp på galler.
Soft Gingerbread Cake with Cranberry Jam
2 eggs
2 dl coconut sugar
2 dl (vanilla) quark
1 dl cranberry jam
2.5 dl flour
3/4 dl almond flour
1 tsp baking powder
5 tsp gingerbread spice
50 g butter, melted
Preheat the oven to 175 C degrees. Beat eggs and sugar until fluffy. Stir in vanilla quark and cranberry jam. Mix flour with baking soda and gingerbread spice and stir into the batter. Add finally the melted butter and stir. Pour batter into a greased and floured baking pan that can hold 1.5 liters. Bake in the lower part of the oven, for about 50 minutes. Let cake be in the mold for a while before removing it out onto a rack.
Preheat the oven to 175 C degrees. Beat eggs and sugar until fluffy. Stir in vanilla quark and cranberry jam. Mix flour with baking soda and gingerbread spice and stir into the batter. Add finally the melted butter and stir. Pour batter into a greased and floured baking pan that can hold 1.5 liters. Bake in the lower part of the oven, for about 50 minutes. Let cake be in the mold for a while before removing it out onto a rack.
5 Comments
Vilken vacker kaka:) Jag tycker också om pepparkakssmak,och bakade just idag någonting med pepparkakssmak för vår finska bibliotek.
ReplyDeleteTack Jael. Visst blir det en så fin doft av pepparkakskrydda.
DeleteTemperature, please.
ReplyDeleteTack
Oh, sorry, it's now in the instructions. Thanks for noticing it.
DeleteTACK F REZEPT SUZANE JANSON PÅ SVT BÄSTA KONDITOR OCH KOKERSKA den lilla söta goa suzane gillar skarpt
ReplyDelete