Norwegian/Scandinavian Apple Cake

Serves: 6

Ingredients: 3 Tbsp. milk 3 eggs, large 1/2 tsp. vanilla extract 1 tsp. almond extract 1-1/2 cups all-purpose flour a pinch of cardamom 3/4 cup granulated sugar 1 tsp. baking powder 1/4 tsp. salt 3/4 cup or 1-1/2 sticks butter, softened 2 large baking apples, peeled, cut in half horizontally and cored 1/2 cup strawberry, raspberry or lingonberry jam Confectioners' sugar, for dusting Extra butter and flour, for greasing and flouring pan Garnish with whipped cream

Directions: Preheat oven to 350 degrees F (180 C). Butter an 8 or 9 inch springform pan and lightly dust with flour. In a bowl, combine milk, eggs, vanilla and almond extracts and mix well. In a separate bowl, combine the dry ingredients and add the softened butter and half of the milk-egg mixture to the dry ingredients. Using an electric mixer at low speed, blend until the dry ingredients are moistened, about 1-1/2 minutes. Using a spatula, scrape down the sides of the bowl. Add the remaining milk-egg mixture and mix at medium speed for 2 minutes. Pour the batter into the pan. Carefully place the apple halves, rounded side down and flat side facing up, in the pan. Spoon 1-1/2 tablespoons of the strawberry, raspberry or lingonberry jam into each of the apple holes, where the apple cores once were. Bake the cake for 45-50 minutes, or until it is golden brown and a wooden skewer or cake tester inserted into the middle of the cake comes out clean. Remove cake from the oven and place on a rack to cool in pan for 20 minutes. Run a thin knife or a rubber spatula around edge of cake in pan, and then release sides of springform pan. Let cake cool on rack completely. When cake has cooled completely, lightly dust top with confectioners’ sugar before serving. Slice in wedges and serve with whipped cream, if desired. Makes 6-8 serving sized pieces. Lingonberry: Lingonberries are a member of the cranberry and blueberry family. This tiny Cowberry grows wild in the mountainous regions of Scandinavia, Russia, Canada and in the state of Maine in the United States. The tart red berries are available fresh only in the regions where they are grown. They can be purchased as sweet sauces or preserves and jams, and make excellent accompaniments for pancakes, crêpes, puddings, etc. The name "lingonberry" originated in Sweden and is used in Canada and America.