Lingonberries, Ger:Preiselbeere, Est: Pohlad |
Lingonberries from Estonian forests |
Lingonberries are Preiselbeere in German. Sometimes they are mistaken for cranberries, indeed both are red, but these are two different species and they grow in different soil.
Lingonberries and cranberries are different spieces. |
I was driving around in south Estonia and couldn't help but notice how the places had changed because the public government owned forest areas got a clean-up or the privately owned forests get felled and probably became an export article. This is leaving an impact on the foraging places.
Wild lingonberry ricotta loaf cake
Ingredients
3 large eggs, the 73g+ ones or 4 smaller eggs
200g brown sugar
220g ricotta
0.5 tsp vanilla extract
0.5 tsp vanilla extract
90g butter, melted and cooled
250g flour (half dark weat four is what I used)
20g baking powder
2 handful (ca 2 dl) fresh or frozen lingonberries, or more or less to your taste
Powder sugar (optional)
Instructions:
1. Set the oven to 170 degrees Celsius (340 F)
2. Keep the eggs at room temperature.
3. Beat the eggs and sugar into a thick foam.
4. Add ricotta and vanilla extract and beat again until smooth.
5. Pour the cooled down melted butter into the mixture.
6. Mix the baking powder with the flour and sieve the flour into the dough.
7. Lastly, add the lingonberries, mix briefly.
8. Fit a loaf baking form with baking paper and pour the dough into the form.
9. Bake for 50-60 minutes until the dough does not stick to the knife or match stick when piercing it to check doneness.
10. Take out onto the cooling rack. When the cake has cooled, decorate with powder sugar.
The lingonberries can be replaced by wild or industrially grown blueberries or black currants.
For more wild berry recipes see:
Wild blueberry and ricotta "boats"
Wild blueberry soup with fluffy semolina pudding
Cranberry dessert - pink semolina