Apparently, it only takes one trip to IKEA for Mark to fall in love with all things Swedish. Well, that and a couple of bags of kanelbullar. Which is entirely fair enough. Kanelbullar are very delicious.
Me, I like the display homes they have in IKEA. It’s the
nosy curious part of me. Looking at people’s homes. And IKEA do so much better displays than most other furniture or DIY shops. The first time I visited IKEA was when I lived in Sweden as a student. It’s more fun when there’s a chance of actually furnishing a home.
The reason I bring this up is because one of the ingredients in these cakes was found in the food-hall on our way out. I do like the IKEA food-halls. Anyway, I picked up a jar of lingonberry jam, which I’m using as a substitute for both the egg and the cranberries.
150g plain flour
1 tsp ground cinnamon
1 tsp ground ginger
1 level dessertspoon baking powder
pinch of salt
zest and juice of 1 lge orange (I just used a splish of orange essence)
1 lge egg (1 tbs jam)
75g golden caster sugar
1 tbsp milk (I used water)
50g butter, melted (cacao butter)
225g cranberries (another spoon or two of jam)
glace icing to decorate
How to make:
Preheat the oven to 200C/gas mark 6 and line a muffin-tray with cases. Delia thinks this makes 6, I got a round dozen.
In one bowl, sift the flour, spices, baking powder and salt. In another, mix the orange zest, juice, egg, sugar and butter. Fold the one into the other (preferably dry into wet). Try not to beat or stir too much, just fold. Fold in the cranberries and spoon into muffin cases.
Bake for 25-30 minutes and leave to cool on a wire-rack before icing.