Raw lingonberry compote
50 g lingonberries
30 g Dansukker Cane Sugar
100 g butter at room temperature
190 g Dansukker Brown Sugar
150 ml sour cream
180 g flour
9 g ground cinnamon
3 g ground cloves
3 g powdered ginger
1 g allspice
5 g bicarbonate of soda
150 g mascarpone
60 g Dansukker Icing Sugar
Zest of 1 lime, preferably organic
5-10 ml freshly squeezed lime juice
Set the oven temperature to 175°C. Mix the lingonberries and cane sugar together and set aside.
Whisk the butter and brown sugar until fluffy. Add the eggs one at a time, and then stir in the sour cream.
Combine the flour with the spices and bicarbonate of soda and stir them into the mixture. Fold in the raw lingonberries and stir the mixture until smooth.
Pour the mixture into a greased springform tin about 23 cm in diameter. Bake the gingerbread cake in the lower part of the oven for about 40 minutes. Allow to cool.
The gingerbread cake tastes equally good with or without frosting. If you want frosting, mix all the ingredients together and refrigerate for about 30 minutes. Spread or pipe the frosting over the cake. Decorate with lingonberries or serve the cake with whipped cream and lingonberries.
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