Swedish Soft Gingerbread cake, or mjuk pepparkaka as its called in Swedish is a classic cake you often can find on the Swedish Christmas dessert table. It contains all my favourite spices such as cinnamon, cardamon and simply tastes Christmas. What would a Christmas be without this delicious cake?
Below you’ll the recipe I use every year. If you try it let me know in the comments :-)
Swedish Soft Gingerbread cake / Mjuk pepparkaka
(the recipe is from the Swedish cake book “Sju sorters kakor” with some modifications)
Ingredients:
- 100 g salted butter
- 2 eggs
- 2 1/4 dl (200 g) sugar
- 1 1/2 dl (150 g) sour cream (can be replaced with kefir or yogurt)
- 1 1/2 tsp ground cloves
- 2 tsp up to 2 tbsp cinnamon (according to your liking)
- 1 1/2 tsp grounded cardamom
- 1 tsp grounded ginger
- 3 dl (180 g) flour
- 2 teaspoon baking powder
- 1 1/2 dl lingonberry jam
Instructions:
- Pre-heat the oven to 175°
- Melt the butter and leave it to cool
- Beat the eggs together with the sugar
- In a separate bowl mix the dry ingredients: flour, baking powder and the spices
- Add the dry ingredients to the egg and sugar mix
- Add the melted butter, sourcream and lingeonberry jam and combine gently with a spatula
- Pour the batter into a tin (I used one with 24 cm in diameter, make sure to grease it with butter and dust with flour)
- Bake in the lower part of the oven for about 35-45 minutes
I hope you enjoy this Swedish Soft Gingerbread Cake as much as I do! Its delicious to enjoy as it is but you can also dust some icing sugar on top of it for decoration or even make a glazing, up to you :-)
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