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Leave a comment 19 December, 2016 miguita81

This recipe comes just in time for the big holiday and it is the perfect Christmas cake. With a soft and aromatic ginger bread cake, creamy frosting and crunchy sugared berries this cake is all you want for Christmas. Ok, maybe not all but close enough!

If you can’t find lingonberries or lingonberry jam where you live, you may substitute it with cranberries or cranberry jam. Cranberries are, just as lingonberries, a bit acid. This is a great combination with the sweetness of the cake and frosting. If you would like a less sweet lingonberry jam (which I prefer for this cake) I recommend you to prepare your own. Make a small batch just for the frosting of the cake. Heat a small amount of berries and stir in a little sugar until dissolved. Let it cool before you use.

Even though the cake is rich and gooey it still feels light and fresh so don’t cut too small pieces!

Vegan Gingerbread Cake With Lingonberry

Servings: 10
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Ingredients:

Cake

100 g vegan margarine of good quality (for example earth balance)
2.5 dl / 1.05 cup caster sugar
1 dl / 0.4 cup soy cream
1.25 dl / 0.5 cup soy milk
2.5 dl / 1.05 cup wheat flour
2 tsp baking powder
1 tsp ground ginger
1 tsp ground clove
2 tsp cinnamon

Frosting

250 g vegan cream cheese
150 g vegan margarine
2 dl powdered sugar
pinch of pure vanilla powder
0.75 dl lingonberry jam

Sugar frosted lingonberries

1 dl / 0.4 cup lingonberries (fresh or frozen)
1 dl / 0.4 cup water
1.5 dl / 0.63 cup caster sugar
coconut flakes

Method:

Heat the oven to 175°C / 347°F. Melt margarine and leave to cool. Mix sugar and soy cream in a large bowl. Add milk and margarine. Mix flour, baking powder and spices and carefully stir it in with the wet mix. Pour the cake mix into a buttered and floured springform cake pan. Bake for 45 minutes. Let it cool before you cut in it.
Before you start stirring together the ingredients to the frosting, make sure the margarine and cream cheese is at room temperature. Stir together all the ingredients for the frosting except the lingonberry jam. It is done when the frosting is smooth. Divide the frosting into two bowls. Add the lingonberry jam to one of them and mix with a spoon.
For the sugar frosted lingonberries you heat the water and stir in 1 dl of the sugar. Keep stirring until the sugar is completely dissolved. Let it cool. Dip the berries in the sugared water and then gently roll the berries in sugar. Leave on a plate until they set.
It is time to start putting the cake together. First you cut of the rounded top of the cake. You then divide the cake in two equally sized pieces. Spread the lingonberry frosting over one of the pieces and then add the other piece on top of it. Spread the rest of the frosting (the one without jam) over the whole cake, sides included. Garnish with coconut flakes and sugar frosted lingonberries.

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Leave a comment 15 November, 2016 miguita81

Our last bags of apples turned into home made apple cider. Apple cider is an unsweetened apple juice which in this case is pasteurized for longer durability. Don’t confuse it with the alcoholic beverage typically referred to as “cider” in most of the world. This apple cider is a soft drink and is also called sweet cider or soft cider. In Sweden where we live it is called äppelmust. It is a typical beverage from this region and all the local appel farms. In Sweden it grows more than 200 different types of apples so the possibilities to vary the flavor of the cider is endless.

It might seem like an advanced project with the whole pasteurizing thing but believe me when I say that its really not. Making your own apple cider at home is fairly easy and doesn’t require a big effort. The only equipment you need is a juicer and a cloth strainer. And what could be better than inviting your friends to a dinner where you bottle up your own stored appel cider.

Apple Cider - Non Alcoholic

Servings: x bottles
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Ingredients:

optional amount apple

Method:

Clean the apples and cut them in quarters. There is no need to remove seeds or skin.
Add the apples, a few at a time, to a juicer and collect the cider in a container.
Strain the cider through a cloth strainer to get rid of excess pulp.
Pour the cider into sterilized bottles and place the lid loosely on top.
Pasteurize the cider by placing the bottles inside the oven, heated to 75°C or 167°F, for 30-50 minutes depending on the size of the bottles.
Remove the bottles from the heat and secure the lids. Let the bottles cool at room temperature, then store them in for example a pantry. For best result, let the cider mature for 4-5 months before you drink it. Open bottles will keep for up to a week in the fridge.

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