walnuts, coarsely chopped
bicarbonate of soda
fresh lingonberries, for decoration
Preheat the oven to 200°C (400°F).
Melt the margarine with the Creamy Oat and allow to cool.
Mix the wheat flour, bicarbonate of soda, spices, icing sugar and salt in a bowl. Add melted margarine.
Mix into a smooth batter, then add the lingonberry jam and walnuts. Stir thoroughly so that the walnuts become evenly distributed throughout the mixture.
Grease and flour a cake tin. Pour in the mixture. Bake the cake in the lower part of the oven for ~30-40 minutes, then leave to cool completely.
Add lemon juice to the icing sugar until it has the right consistency.
Pour Lemon Icing over the Walnut Cake with Lingonberry and top with fresh lingonberries.