I’ve referenced lots of tasty dishes in my novels, just because I greatly enjoy imagining myself eating them, LOL, but one of the more unusual and fun desserts I mentioned was in my latest book, The Road to You — Scandinvian Lingonberry Cake.
During the course of the story, my main characters — Aurora and Donovan — embark on a road trip. Before they really get going, though, they stop at a Norwegian diner in Minnesota to have lunch and talk about the clues they’ve uncovered so far. Donovan takes the opportunity to order one of their specialties, the Lingonberry Cake.
Now, if you’ve haven’t ever purchased lingonberries in your life, never fear — neither have I! You do not have to go to Scandinavia to get them, or even to Minnesota. The preserves are actually what we use in the recipe, and jars of it can be found in many grocery stores, including IKEA. Or, you can get it online through websites like Amazon (here’s a link to one of them). This is the version of the recipe I tried. Hope you’ll like it!
2 cups flour
2/3 cup sugar
1 teaspoon cardamom
1 tablespoon baking powder
5 tablespoons unsalted butter
1 cup lingonberry preserves
1 beaten egg
3/4 cup oatmeal
2 tablespoons butter
1/2 cup sugar
1 teaspoon vanilla extract
~Preheat oven to 400°F
~Mix flour, sugar, cardamom & baking powder together
~Cut in butter
~Make sure the egg is well beaten & add it to flour mixture
~Spread the batter into a greased and floured 8 x 11 pan, then spread the lingonberry preserves over the batter
~Sprinkle the streusel topping over the preserves
~Bake for about 30 minutes or until golden on top
~Let it cool & then enjoy!
Personally, I think this would make a very yummy holiday dessert, particularly for those of us who like to serve something in addition to pumpkin pie at Thanksgiving or for anyone who wants to add a festive dash of red to Christmas dinner. What do you think? Have you ever tried lingonberries — in a cake or otherwise? Do you have a favorite kind of berry (strawberry, raspberry, blackberry, blueberry, etc.) that you like to use in recipes?
Happy weekend, all!!