Finnish Gingerbread

Preparation info
  • Makes


    2 in 5 cm squares
    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

This gingerbread (called mjuk pepperkaka in Finland) is excellent served warm with whipped cream, or cold, sliced and spread with butter. The moist ingredients in the cake ensure that it can be stored for longer than other cakes.


  • 6 tbsp/90 g butter
  • ¼ cup/60 ml


  1. Grease the pan, line the base with paper and grease it also. Heat the oven to 350°F/175°C.
  2. Heat the butter with the milk until melted and let it cool to tepid. Stir in the sour cream. With a whisk, stir in the egg and brown sugar until smooth.
  3. Sift together the flour, baking soda, ginger, cinnamon, cloves and cardamom. Stir in the chopped almonds.