Best Gingerbread and Lingonberry Bundt Cake

Best Gingerbread and Lingonberry Bundt Cake

Just putting this over here before we are finding out for a few Christmas celebrations with Luise’s family. this is often a our gingerbread bundt cake that we've been making a few times in December leading up to Christmas.

It’s a gluten free, spice heavy, bundt cake with slightly of sweet quick bread . Very soft and moist and really , very good. We add tangy nordic lingonberries to the cake and therefore the glaze to offer it a enter flavor and color but you'll leave them out if you wish . 

Or replace them with other berries like cranberries or raspberries. The glaze is quite untraditional, made on dates, plant milk, copra oil and berries. It doesn’t shine because the ones made on sugar but super delicious nevertheless. Perfect if you're trying to stay the sugar down. you'll in fact add any glaze of option to it.

Try this for Christmas or New Year’s Eve with a touch glaze on top and a few extra on the side.

INGREDIENTS

Dry ingredients

• 90 g / 250 ml / 1 cup oatmeal
• 100 g / 250 ml / 1 cup almond flour
• 135 g / 250 ml / 1 cup rice flour
• 2 tsp leaven
• 1 tbsp ground cinnamon
• 2 tsp ground cardamom
• 2 tsp ground ginger
• 1/2 tsp ground cloves
• A pinch of salt

Wet ingredients

• 2 ripe bananas
• 125 ml / 1/2 cup syrup
• 3 eggs
• 125 g / 1 stick / 4 oz butter, room tempered
• 200 ml / 3/4 cup yogurt
• 120 g frozen lingonberries or cranberries (optional)

Lingonberry & Date Glaze

• 10 soft dates
• 250 ml / 1 cup oat milk or almond milk
• 2 tbsp copra oil
• 60 g /1/2 cup lingonberries

PREPARATION

Making the cake
1. Set the oven to 180°C.
2. Place the oats during a kitchen appliance and pulse into a flour.
3. Add the remainder of the dry ingredients and pulse a couple of times until combined. Transfer to an outsized bowl.
4. Add all wet ingredients except the lingonberries to the kitchen appliance and blend on high speed until smooth and creamy.
5. Pour the wet mixture into the bowl with dry ingredients and stir around until combined.
6. Stir through the berries.
7. Grease a bundt pan with oil or butter.
8. Pour the batter into the pan and bake on the lower rack for [55 minutes](55 “The cake is prepared if an inserted toothpick comes out clean”) or until a toothpick comes out clean.
9. Let cool within the pan for quarter-hour , then flip onto a wire cooling rack, carefully lift the bundt pan and let cool completely.


Making the Glaze

1. Pit the dates and increase a sauce pan on medium heat.
2. Add milk and copra oil and let simmer for a couple of minutes until thickened.
3. Remove from the warmth and add the berries, leave for a few of minutes to chill off a touch .
4. Transfer to a blender or use a hand blender to combine completely smooth with a dusty pink color. Add more liquid if it's too thick.
5. Pour half the glaze over the cake before serving and serve the remainder on the side.