I wanted to make something special- for a special day. It’s the day that turns every food blog into cake madness, and for long I wondered if I should be one of them. Turns out, I really wanted to get my cake groove on.
This Lingonberry Cake is tangy, sweet and fluffy with a lovely almond flour base and a tarty skyr frosting. If you don’t have skyr nearby, greek yogurt is just as good.
This Lingonberry Cake is a new and interesting variety to the wonderful Norwegian breakfast table at 17th of May. I made sure to include our nations wonderful colors; red, white and blue. 17th of May is the best day of the year for many Norwegians- it’s the day where we get to wear our most expensive clothing; Bunad. We all feel a sense of pride when we get to wear it and every Norwegian feel a sort of attraction towards the other (or same) sex when wearing it. I keep imagine young Norwegians running around on their fields, through flowers and sheeps, in their bunads being compleltey in love with each other. The reality might have been slightly different as Norway was a very poor country at the time- and most migrated to the US to find a better life.
17th of May is Norways constitution day and each year we celebrate that we became a free country in 1814- free from both Sweden and Denmark. In many countries, the constitution day is not really celebrated- or celebrated with a military parade. In Norway, we are very proud of the fact that we celebrate it with a childrens parade all over Norway and in Oslo the main even is to walk to the castle, wave and give a big cheer to the royal family. In a way, 17th of May is devoted to all the Norwegian children. It’s a day they get to eat as much cake and ice cream as they want and the cities are filled with all kinds of childrens games and fun.
It’s truly a wonderful day and if you ever want to visit Norway, make sure you get to experience our constitution day!
Lingonberry Cake with Skyr Cream
2 decilitre lingonberry, fresh or frozen
3 decilitre almond flour
3 decilitre spelt flour, fine
1 teaspoon vanilla sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 decilitre sugar
1 decilitre skyr/ greek yogurt
2 decilitre milk/water of choice
3 decilitre skyr/ greek yogurt
2 decilitre icing sugar
1 decilitre strawberries, blueberries and blackberries
- Preheat your oven to 180 degrees celcius and grease a 18 inch, round cake mold.
- Pour lingonberries at the bottom of the cake mold. Set aside.
- Mix the dry ingredients together in a bowl.
- Stir milk and skyr together in a separate bowl and add to the dry mix.
- Whisk eggs and sugar together until stiff peaks form and gently fold it into the cake batter.
- Pour into greased, 18inch cake mold and bake in the oven for around 60 minutes or until the cake batter comes out dry.
- For the skyr cream, gently fold skyr and icing sugar together making sure not to blend too much as the skyr will become slightly liquid.
- Leave in the fridge for the icing sugar to firm.
- When the cake has cooled down, spread some icing sugar on top followed by fresh berries.
- Serve at once.
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