Swedish style gingerbread with added lingonberries. No lingonberries in the mix.
This is a very traditional cake in Sweden eaten all year but especially around christmas since this cake is a soft version of the gingersnap cookie. There are countless versions of this cake but we have chosen this old tried family recipe that adds lingonberry preserve to the mix which makes it incredibly moist. Swap out lingonberries for whole berry cranberry sauce for a cheaper version.
Directions are on the label and all you have to do is to make sure you have all the "wet" ingredients; butter, buttermilk, eggs, lingonberry preserve, at home before getting started. The cake is stirred together, doesn't get easier that this!
Cake mix ingredients: flour, sugar, baking soda, spices.
Net weight 24oz
Almond paste consists of ground almonds and sugar. Our almond paste has 66% almonds and 34% sugar. Made from California grown almonds! Great for baking pastries and sweet coffee bread. No almond extract, just like the European formula, but higher almond content. Almond paste typically has 50% almonds and 50% sugar in Europe.
To make Semlor using almond paste visit our Pinterest Board
For a Swedish Almond and Cardamom Wreath click here.
Anna's Ginger Thins
Anna's Gingerbread started by two sisters in Stockholm 1929.
Royal Warrent/Kunglig Hovleverantör
Ingredients: wheat flour, sugar, vegetable oils (palm, canola, coconut), invert sugar syrup, sodium bicarbonate, cinnamon, salt, ginger, cloves.
Allergens: wheat, may contain traces of almond.
$ 8.99 $ 9.39
Use for baking or cooking. Great when added to the dough when making cinnamon rolls!
Organic green tea from China.
Ingredients: organic green tea.