Pumpkin cake with lingonberries
8 servings
30 minutes
Pumpkin cake with lingonberries is a refined dessert of European cuisine that combines the autumn warmth of pumpkin and the tangy acidity of lingonberries. This cake embodies the traditions of home baking, where caring hands mix simple ingredients to create cozy aromas. Its tender, moist batter with oats is enriched with spicy notes of cinnamon, ginger, and cardamom, while the sweetness of brown sugar perfectly balances the natural tartness of the berries. Dried apricots add extra fruity depth, making the flavor rich and complex. This cake is perfect for morning tea or a cozy evening with a hot drink. The simplicity of preparation and harmonious combination of ingredients make it a favorite choice for those who appreciate traditions and rich flavor nuances.
1
Sift the flour with the baking powder, add the flakes.
- Wheat flour: 120 g
- Baking powder (raising agent): 2 teaspoons
- Rolled oats: 1 glass
2
Beat the butter with sugar separately, add milk and eggs, and beat again. Add pumpkin puree, mix thoroughly, and pour this mixture into the flour, gently mix, and let it sit for 10 minutes for the flakes to swell.
- Vegetable oil: 40 ml
- Brown sugar: 120 g
- Milk: 100 ml
- Chicken egg: 2 pieces
- Pumpkin puree: 250 g
3
Chop the dried apricots finely (if dry, soak in warm water for 15 minutes), add to the dough, include a cup of lingonberries (if frozen, do not thaw), and add spices to taste (cloves, cardamom, ginger, cinnamon).
- Dried apricots: 12 pieces
- Lingonberry: 1 glass
4
Pour the batter into the mold and bake at 190 degrees for 30 minutes.
