Set the oven temperature to 175 degrees Celsius.
Melt the butter.
Mix the brown sugar with the eggs.
Use electric whiskers for best result.
I whisked the batter for about 6 minutes. The fluffier the better, and you don't want any undissolved sugar left.
Mix the dry ingredients; flour, cinnamon, baking powder and ginger. If you like cardamon add some too!
Sift the mixture to avoid lumps.
Add the sour cream. Today I didn't have any so I used meze (Turkish) yogurt instead.
Then add the lingonberry jam.
Finally add the melted butter.
Grease a pan. It should have the capacity of 1 1/2 liter.
Pour the cake batter into the pan. Put in in the oven, on the lowest rack. Let it bake for 40-45 minutes.
Use this tool to see if the cake is ready. If it comes out dry, then it is done!
And this is the finished result!
Slice it & enjoy it with a cup of tea or coffee.
- 3.0 Eggs
- 300.0ml Brown sugar
- 2.0tsp Baking powder
- 0.0tsp ginger (dried)
- 2.0tsp cinnamon
- 100.0ml Sour cream
- 400.0ml Wheat flour (250 g)
- 100.0ml Lingonberry jam
- 100.0g Butter