Finnish Gingerbread

Name: Finnish Gingerbread
Yield: Makes 16 2 in/5 cm squares
Cuisine: Finland
Ingredients: 1 tsp ground cinnamon; 2 tsp ground ginger; ¼ cup/30 g chopped almonds; ½ tsp ground cloves; ½ tsp ground cardamom; 1 tsp baking soda; 1 cup/200 g brown sugar; 1 egg; 1 ½ cups/175 g flour; ½ cup/125 ml sour cream; 6 tbsp/90 g butter; ¼ cup/60 ml milk

Preparation info

Makes
16
2 in 5 cm squares

Difficulty
Easy

Appears in

La Varenne Pratique

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.

Ingredients

6 tbsp/90 g butter
¼ cup/60 ml

Europe
Finland
Dessert
Cake
Nordic
Vegetarian

Method

Grease the pan, line the base with paper and grease it also. Heat the oven to 350°F/175°C.
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.
Sift together the flour, baking soda, ginger, cinnamon, cloves and cardamom. Stir in the chopped almonds.