Walnut Cake with Lingonberry
| 400 | ml | wheat flour | ||
| 100 | g | margarine | ||
| 250 | ml | |||
| 250 | ml | icing sugar | ||
| 100 | ml | lingonberry jam | ||
| 100 | ml | walnuts, coarsely chopped | ||
| 2 | teaspoon | bicarbonate of soda | ||
| 2 | teaspoon | ground cinnamon | ||
| 1 | teaspoon | cardamom | ||
| 1 | teaspoon | ginger, ground | ||
| 1 | teaspoon | cloves, ground | ||
| 1 | pinch | salt | ||
fresh lingonberries, for decoration | ||||
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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.
Lemon Icing
| 150 | ml | icing sugar | ||
| 1½ | tablespoons | lemon juice | ||
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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.