SWEET TREATS

Gingerbread and Lingonberry Bundt Cake

Just putting this up here before we are checking out for some Christmas celebrations with Luise’s family. This is a our gingerbread bundt cake that we have been making a couple times in December leading up to Christmas.
1 hour
Serves 6
1 hour
Serves 6
It’s a gluten free, spice heavy, bundt cake with a touch of sweet banana bread. Very soft and moist and very, very good. We add tangy nordic lingonberries to the cake and the glaze to give it a pop in flavor and color but you can leave them out if you like. Or replace them with other berries like cranberries or raspberries. The glaze is rather untraditional, made on dates, plant milk, coconut oil and berries. It doesn’t shine as the ones made on sugar but super delicious nevertheless. Perfect if you are trying to keep the sugar down. You could of course add any glaze of choice to it.

Try this for Christmas Day or New Year’s Eve with a little glaze on top and some extra on the side.

Happy holidays everyone!
INGREDIENTS
Dry ingredients
90 g / 250 ml / 1 cup rolled oats
100 g / 250 ml / 1 cup almond flour
135 g / 250 ml / 1 cup rice flour
2 tsp baking powder
1 tbsp ground cinnamon
2 tsp ground cardamom
2 tsp ground ginger
1/2 tsp ground cloves
A pinch of salt

Wet ingredients
2 ripe bananas
125 ml / 1/2 cup maple syrup
3 eggs
125 g / 1 stick / 4 oz butter, room tempered
200 ml / 3/4 cup yogurt
120 g frozen lingonberries or cranberries (optional)

Lingonberry & Date Glaze
10 soft dates
250 ml / 1 cup oat milk or almond milk
2 tbsp coconut oil
60 g /1/2 cup lingonberries  
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