Difference between revisions of "Lingonberry Cake"
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* 1 teaspoon [[vanilla sugar]] | * 1 teaspoon [[vanilla sugar]] | ||
| − | == | + | == Procedures == |
# Preheat the oven to 200°C . | # Preheat the oven to 200°C . | ||
# Combine [[flour]], [[granulated sugar|sugar]], and [[baking powder]] then cut in the [[butter]] with pastry blender. | # Combine [[flour]], [[granulated sugar|sugar]], and [[baking powder]] then cut in the [[butter]] with pastry blender. | ||
Latest revision as of 16:41, 16 July 2012
File:LingonberryCake.jpg
Lingonberry Cake
Ingredients
Cake
- 4½ dl (scant 2 cups) flour
- 1½ dl (⅔ cup) sugar
- 1 tablespoon baking powder
- 150 g (5 ounces, scant ⅔ cup) unsalted butter
- 1 egg
- 2 dl (¾ cup) lingonberry preserves
Streusel topping
- 1½ dl (⅔ cup) oatmeal
- 3 tablespoons butter
- 1 dl (½ cup) sugar
- 1 teaspoon vanilla sugar
Procedures
- Preheat the oven to 200°C .
- Combine flour, sugar, and baking powder then cut in the butter with pastry blender.
- Add the egg and mix.
- Spread into a greased pan.
- Spread the preserves over the batter.
- Bake 25 – 30 minutes.
- Cool in the pan.
