Lingonberry Cake with Skyr Cream

Lingonberry Cake with Skyr Cream

Norwegian food stylist Therese Elstad from My Nordic Kitchen today shares a suitably summery recipe with us, Lingonberry Cake with Skyr Cream, oh so Nordic!

“This Lingonberry Cake is tangy, sweet and fluffy with a lovely almond flour base and a tarty Skyr frosting. If you don’t have Skyr nearby, Greek yogurt is just as good! “



Lingonberry Cake with Skyr Cream



2 decilitre lingonberry, fresh or frozen

3 decilitre almond flour

3 decilitre spelt flour, fine

1 teaspoon vanilla sugar

1 teaspoon baking soda

1/4 teaspoon salt

1 decilitre sugar

2 eggs

1 decilitre Skyr/ Greek yogurt

2 decilitre milk/water of choice

Skyr Cream

3 decilitre Skyr/ Greek yogurt

2 decilitre icing sugar



1 decilitre strawberries, blueberries and blackberries



Preheat your oven to 180 degrees Celsius and grease a 18 inch, round cake mould.

Pour lingonberries at the bottom of the cake mould. Set aside.

Mix the dry ingredients together in a bowl.

Stir milk and Skyr together in a separate bowl and add to the dry mix.

Whisk eggs and sugar together until stiff peaks form and gently fold it into the cake batter.

Pour into greased, 18inch cake mould and bake in the oven for around 60 minutes or until the cake batter comes out dry.

For the Skyr cream, gently fold Skyr and icing sugar together making sure not to blend too much as the Skyr will become slightly liquid.

Leave in the fridge for the icing sugar to firm.

When the cake has cooled down, spread some icing sugar on top followed by fresh berries.

Serve at once.


To see more of Therese and her amazing recipes, go to

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