Mjuk pepparkaka - Gingerbread Sponge Cake
When I asked my husband what he most wanted me to bake for Christmas he said without hesitation the gingerbread sponge!". That is a good choice because it is easy to make and great in flavor.
Here is an easy recipe that I found in one of my grandmother's old recipe books. The odd measurement is kkp, which means coffee cups, and is equivalent to 1.5 dl.
2.5 kkp sugar or brown sugar
1 kkp cream or sour cream (the recipe states, mostly soured cream)
2 tbsp lingonberry jam
just over 1.5 kkp melted butter
1.5 tsp ground cloves
1 tsp ground cardamom
1.5 tsp ground cinnamon
0.5 tsp ground ginger
some coarsely chopped almonds
a handful of rinsed raisins
a small pinch of salt
1.5 tsk bicarbonate
2- 2.5 kkp plain flour
I didn't add the almonds because my husband doesn't enjoy them in this. And I also left out the raisins because I'm not fond of them. So you see that the recipe is forgivable and you can adjust it to your own preferences.
Warm the oven to 175 degrees C (350 F). Combine eggs and sugar, mix 2-3 minutes. Then add the other ingredients and pour the batter into a greased and floured cake tin, 2 liters. Bake in lower part of oven for 35-45 minutes.