This lovely Advent cake goes perfectly with mulled wine or why not with our healthy alternative "mulled-ish" with Lingon Raw Juice.
Ingredients:
3.5 dl wheat flour alt. gluten-free flour
2 teaspoons baking powder
1 tsp RED powder - Lingonberry, Redcurrants, Cranberries
1 tsp Ceylon cinnamon
1.5 tsp ground cloves
1.5 tsp ground ginger
1.5 tsp cardamom
125g cooled melted butter alt. dairy-free butter
2 dl caster sugar
1 dl light muscovado sugar
2 eggs
1 dl cream alt. plant-based alternative
1 dl raw-stirred lingonberries
0.5 dl dried cranberries
1/3 dl of coconut and 1 tablespoon of butter for the mold
- Spreheat the oven to 175 degrees fan.
- Grease a large sponge cake tin and cover with coconut flakes.
- Melt the butter and set aside to cool.
- Sift the wheat flour with all the spices, red berry powder and baking powder.
- Beat eggs, muscovado sugar and caster sugar until porous for about 10 minutes. Fold in the flour mixture, then the cream a little at a time, then the butter a little at a time. Carefully fold in raw-stirred lingonberries and chopped cranberries. Pour into the mold and bake in the lower part of the oven for about 45 minutes.
- Late the cake to cool. Beat 1 dl icing sugar, 1/2 tbsp water and a few drops of lemon juice to a smooth glaze, preferably with an electric whisk. Drizzle over the cake and dust with RED berry powder.
