Best 4 Norwegian Lingonberry Cake With Streusel Topping Recipes
In the heart of Scandinavia, where the sun dances on the fjords and the air is crisp with the scent of pine, lies a culinary gem that embodies the spirit of Norway: the Lingonberry Cake with Streusel Topping. This delectable treat, known as "Rødbetekake med Smuldretopping" in Norwegian, is a harmonious blend of tangy lingonberries, a unique Scandinavian berry with a slightly tart flavor, and a sweet, crumbly streusel topping. The cake's moist and fluffy texture, infused with the vibrant red color of the lingonberries, makes it an irresistible indulgence that captures the essence of Norwegian baking traditions. As you embark on this culinary journey, discover the secrets behind this delightful cake, along with variations that add a twist to the classic recipe. Indulge in a taste of Norway's culinary heritage as you explore the secrets of the Lingonberry Cake with Streusel Topping.
Let's cook with our recipes!
LINGONBERRY CAKE - NORWAY
Make and share this Lingonberry Cake - Norway recipe from Food.com.
Provided by Mme M
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Combine flour, sugar, and baking powder, then cut in the butter with pastry blender.
- Add the egg and mix well.
- Fold in the lingonberry preserves.
- Spread into a greased 8x12 inch pan.
- Combine the streusel ingredients, and
- spread it over the batter.
- Bake 25-30 minutes, until golden. Cool in the pan.
- Lift out a quarter or half of the cake, and cut into slices. Continue with portions in this way.
Nutrition Facts : Calories 416.6, Fat 16.8, SaturatedFat 10.2, Cholesterol 62.9, Sodium 150.5, Carbohydrate 63, Fiber 1.5, Sugar 35.2, Protein 4.3
NORWEGIAN LINGONBERRY CAKE WITH STREUSEL TOPPING
Another great cake to have with a cup of coffee or tea. Lingonberries are easy to find in Los Angeles, they sell them at IKEA and at most supermarkets. If you can't find them, you can use raspberry preserves. From grouprecipes.com
Provided by Pesto lover
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Mix flour, sugar, cardamom and baking powder together well.
- Cut in butter with a pastry blender or with two knives.
- Beat the egg. Add into flour mixture and mix well.
- Spread the batter into a greased and floured 8x11 pan.
- Spread lingonberry preserves over batter.
- Sprinkle streusel topping over lingonberry preserves.
- Bake for 25-30 minutes or until golden.
- Cool in pan before serving.
NORWEGIAN LINGONBERRY NUT BREAD
Lingonberries are quite popular in Norway, however if you have problems finding them you can substitute any other berry.
Provided by morgainegeiser
Categories Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 16
Steps:
- Combine the first 4 ingredients and set aside.
- Use a mixer to blend the remaining ingredients, except the nuts and berries.
- Blend in the flour mixture until the flour completely disappears.
- Then, stir in the nuts and berries.
- You now have two options:.
- Option 1: Make a loaf by pouring the batter into a well-greased 9" X 5" X3" loaf pan, and bake at 350 degrees for 1 hour
- Option 2: Make muffins by pouring the batter into 18 paper-lined 2 3/4 inch muffin cups, and bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 2864.5, Fat 119.8, SaturatedFat 51.1, Cholesterol 555.2, Sodium 3098, Carbohydrate 410.3, Fiber 12.1, Sugar 207.9, Protein 48.7
LINGONBERRY-CARDAMOM CAKE
Our family is Scandinavian, and we love using almonds, cardamom and lingonberries in desserts, as in this cardamom cake. If lingonberry jam is difficult to obtain, you can use pureed cranberry sauce with a little lemon juice to get a similar sweet-tart flavor. Whipped cream is a perfect topping for this Scandinavian-inspired dessert. -Barbara Kvale, Cologne, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Sprinkle 1/2 cup almonds onto bottom of a greased 10-in. springform pan. In a large bowl, combine cake mix and cardamom; cut in margarine until crumbly. Reserve 1 cup mixture for topping. To remaining mixture, beat in sour cream, 1 egg and 1 teaspoon almond extract. Spread over almonds., In another large bowl, beat cream cheese, sugar substitute and remaining 1 teaspoon almond extract until smooth. Gently beat in remaining egg. Alternately drop cream cheese mixture and jam over cake mix. Sprinkle with reserved topping. Bake for 40 minutes., Sprinkle with remaining 1/2 cup almonds. Bake until edges are golden brown and center is almost set, 30-40 minutes longer. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerated until chilled, at least 4 hours, covering when completely cooled. Remove rim from pan. Serve with whipped cream, if desired. Refrigerate leftovers.
Nutrition Facts : Calories 404 calories, Fat 24g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 398mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 6g protein.
Tips:
- For the best flavor, use fresh lingonberries. If you can't find fresh lingonberries, you can use frozen lingonberries. Just be sure to thaw them before using.
- If you don't have a food processor, you can use a blender to make the streusel topping. Just be sure to pulse the ingredients until they are evenly combined.
- This cake is best served warm with a dollop of whipped cream or ice cream.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Conclusion:
This Norwegian lingonberry cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a sweet and tangy streusel topping. It's sure to be a hit with your family and friends.
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