Lingonberry cake (tyttebærkake)
Medium
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Lingonberry cake (tyttebærkake) have calculated nutrient, energy percentage and cost per 100 gram, which is conducted by ©Knut Pettersen.
The following basic values exist for 100 grams: For more details check the Norwegian version.
There is also possibilty to translate all recipe to english with help of Google Translate.
Click for the Norwegian version
Calories: 349,83 kcal ......Protein: 4,72 g ......Fat: 17,33 g ......Saturated fat: 10,43 g ......Carbo: 42,79 g ......Fiber: 1,91 g .....Sodium: 255,14 mg .......Price : 2,24 .- kr
The following basic values exist for 100 grams: For more details check the Norwegian version.
There is also possibilty to translate all recipe to english with help of Google Translate.
Click for the Norwegian version
Calories: 349,83 kcal ......Protein: 4,72 g ......Fat: 17,33 g ......Saturated fat: 10,43 g ......Carbo: 42,79 g ......Fiber: 1,91 g .....Sodium: 255,14 mg .......Price : 2,24 .- kr
Ingredients
Cake:
4 1/2 dl (scant 2 cups) flour
1 1/2 dl (2/3 cup) sugar
1 tablespoon baking powder
150 g (5 ounces, scant 2/3 cup)
unsalted butter
1 egg
2 dl (3/4 cup) lingonberry preserves
Streusel topping:
1 1/2 dl (2/3 cup) oatmeal
3 tablespoons butter
1 dl (1/2 cup) sugar
1 teaspoon vanilla sugar (1/2 teaspoon extract)
4 1/2 dl (scant 2 cups) flour
1 1/2 dl (2/3 cup) sugar
1 tablespoon baking powder
150 g (5 ounces, scant 2/3 cup)
unsalted butter
1 egg
2 dl (3/4 cup) lingonberry preserves
Streusel topping:
1 1/2 dl (2/3 cup) oatmeal
3 tablespoons butter
1 dl (1/2 cup) sugar
1 teaspoon vanilla sugar (1/2 teaspoon extract)
More facts about The recipe
| Author: | Knut Pettersen |
| Source: | Det norske kjøkken |
| Published/updated: | 2003-04-26 |
| Category: | Langpannekake |
| Country: | Ukjent-opprinnelse |
 Click for the Norwegian version | |
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Direction:
Preheat the oven to 200 degrees C (400 degrees F). Combine flour, sugar, and baking powder then cut in the butter with pastry blender. Add the egg and mix well. Spread into a greased 20x30 (8x12") pan. Spread the preserves over the batter. Bake 25-30 minutes, until golden. Cool in the pan.
NB! The recipe is calculated for nutrient content and price of Knut Pettersen Matoppskrift.no
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