Soft ginger cake - swedish pepparkaka
It's around the corner now - Christmas! And it's all about nostalgia, bringing back flavors from our childhood but also adding new traditions. Every generation usually adds something new to the christmas routines. For me it has been the making of a vegetarian Christmas table. It's quite a revolution in general terms since the general nordic Christmas table is commonly dedicated to meat and fish dishes. With the big rise in plant based eating, especially amongst younger scandinavians, I'm sure the Chrismtas smörgåsbord is undergoing a major change - and new future vegetarian Christmas favorites are being created right now ! - by the booming and inspiring tribe of food bloggers that are showing the way.
A mix of the past and the future, that's my recipe for a great Christmas. And I know what I'm bringing with me into future Chritsmasses - the old rustic baked goods such as saffron cats and Ginger breads. The soft ginger bread is slightly more luxurious than the hard ginger bread cookies, filled with rich flavor from dates, cranberries (lingon berries if you're in sweden) and warming cloves and fresh ginger, it's a feast to taste.
In my recipe I'm sweetening the cake with dates and dark maple syrup. But you can subsitute this with honey or agave syrup. You can use less of the sweetener if you like it less sweet. If you like to use only dates as your sweetener just substitute the palm sugarand syrup for the same amount of dates. I'm also using spelt flour but this recipe works well with other whole grain flours too. The darker the syrup and the more whole grain your flour is - the darker the cake will appear.
Serve the cake as a between the meals treat or with coffee or glögg (mulled wine). Its also good with coco whip or whipped cream.
Let's bake it up! Here's how to:
Soft ginger cake - Swedish pepparkaka
Makes a smaller cake, serves 3-4
(you can easily double the ingredientsfor more cake)
coconut oil tor butter to grease the oven form
1 ¼ cups spelt flour
1 tsp baking soda or bicarbonate
a pinch of salt
⅕ cup palm sugar (can be substituted for brown sugar)
1 tsp cinnamon
1 tsp cloves, ground
1 tbsp fresh ginger, crushed into a fine paste
¾ cup dark maple syrup
¼ cup dried dates, soaked for an hour and very finely chopped
2 tbsp raisins, pre-soaked for ½ hour
2 handfuls of almond flakes
1 tsp vanilla essence
1 tbsp lemon juice
⅕ cups g olive oil
1 cup milk of choice ( I use almond milk)
one handful of cranberries or lingonberries, finely chopped
Heat up the oven to 180℃.
1. Mix the dry ingredients in one bowl and the wet ingredients in another. Combine the two (the raisins and cranberries can go in the liquid mix by mixing but no whipping.
2. Grease a 1 or 1.5 liter oven form and sprinkle a wee bit of almond flakes for decoration.
4. Pour in the cake mix. 5. Bake for 45-50 minutes.
6. Remove from the oven and let it cool down before serving.