Lingonberry Caramel Cake
recipe

A deliciously moist cake with a hint of tartness from lingonberries, topped with a rich caramel flavor.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serving Size: 10 servings
Ingredients:
- 1 dl brown sugar
- 1 tsp baking powder
- 2 dl ground almonds
- 4 eggs
- 4 dl heavy cream
- 1 dl granulated sugar
- 3 dl frozen lingonberries
- 100 g white baking chocolate
- 1 cup vanilla yogurt
- 4 dl all-purpose flour
- 7 tbsp boiling water
Instructions:
1. Preheat the oven to 175°C (350°F). Grease and flour a cake pan.
2. In a large bowl, beat the eggs and granulated sugar until the mixture is light and fluffy.
3. Gradually add the boiling water while continuously mixing.
4. In another bowl, combine the all-purpose flour, baking powder, and ground almonds. Gently fold this dry mixture into the egg-sugar mixture.
5. Carefully mix in the frozen lingonberries and chopped white chocolate.
6. Pour the batter into the prepared cake pan and bake in the oven for about 30-40 minutes, or until the cake is cooked through.
7. Allow the cake to cool before serving. Serve with vanilla yogurt.
Nutritional Information (per serving):
Calories: 320
Protein: 6g
Fat: 18g
Carbohydrates: 36g
Fiber: 2g
Sugar: 16g

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