Swedish soft gingerbread cake (mjuk pepparkaka)
This spicy Swedish soft gingerbread cake is a true taste of Scandinavia and will warm you up on even the darkest of days. Many thanks to Petra Silfverskiöld for sharing her Great-Aunt Ingrid’s authentic Swedish recipe for this amazing cake. Also, thanks to Bev Glover, where it first appeared on her highly recommended Tip-Top Handy Hints Facebook Page. For more things Swedish, see my Buzzing Garden review at Saltwell Park, Gateshead.
Ingredients
300ml self-raising flour
300ml sugar
2 tsp each of ground ginger, ground cloves and cinnamon
150ml sour cream
2 eggs
1 tsp baking powder
100g butter
Spicy Swedish soft gingerbread – method
Preheat the oven to 175°C, 350°F (gas 4). Grease a 17.75cm (7-inch) cake tin or Bundt cake pan – or a loaf tin works too. (The mixture doubles in size while cooking).
Mix the flour, sugar, ginger, cloves, and cinnamon in a bowl. Separately combine the sour cream, eggs and baking powder.
Melt 100g butter and let it cool a little, then mix with the eggs and sour cream. Finally, mix everything and bake for 45 minutes.
If you’d like some other warming cake recipes, why not try my berry cakes to use up frozen blackcurrants (or any other berries you have)? If you have a couple of leftover bananas, find banana cake or loaf recipes.
