Pumpkin Lingonberry cake

Is the pumpkin season over? I think pumpkins with its amazing and cheerful color, and great taste are always on time. For this cake, I used butternut squash because it was very sweet compared to a dull and bit tasteless slice of pumpkin that I had in my fridge. Choose any sweet variety or increase sugar, but definitely, the naturally sweet fruit is the best option.

Once you grated the pumpkin, mixed it up with tvorog (cottage cheese) and berries, and the cake is almost ready. 🙂 For many of you, lingonberries are exotic berries but I do hope that will not stop you to try this cake, as these berries taste very similar to little sour cranberries. So, you may always find another good substitution. They are also known as cowberries or mountain/tundra cranberries.

This bright cake turned out incredibly soft and delicious. Lovely little lingonberries and orange glaze made it even more special and festive. You need only to brew the aromatic tea (like this wonderful spiced tea) and enjoy the cheerful atmosphere.

Isn’t it the perfect cake?

Pumpkin Lingonberry Cake with orange glaze

You can click here for the marvelous drink recipe that also goes perfectly with a slice of this pumpkin cake. Aromatic spices and berries in both recipes make you feel very festive and happy.

Pumpkin Lingonberry cake

Servings: 5-6
Difficulty: easy
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I used 20cm baking pan

*Carrots are another good substitute.

**Can be substituted with fresh small cranberries. No berries – not a problem, omit it or add few dried cranberries.

What you’ll need

350g finely grated pumpkin or butternut squash*, any sweet variety is fine

50g butter, at room temperature

40g (2 tbsp) white sugar (or brown)

2 medium eggs, slightly beaten

1 orange, zest+1 tbsp orange juice

1 tbsp orange marmalade (I used fine cut)

1/2 tsp ground nutmeg or a pinch of fresh

200g 0% cottage cheese (or 5-7% is even better)

100g yogurt (thick one is preferably like Greek yogurt or creme fraiche)

~100g lingonberries (I used frozen)**

100g plain flour+1 tbsp cornflour (not corn starch, or add extra plain flour)

1 tsp baking powder

1/2 tsp baking soda

3-4 tbsp orange marmalade, for the glaze, warm

How to make it

Grate pumpkin, squeeze juice if there is any. Set aside.
In a large mixing bowl, whisk butter with sugar until pale but don’t over-mix.
Mix in eggs.
Add orange zest, orange juice, marmalade and nutmeg.
In a separate bowl blend cottage cheese with yogurt. Fold into the batter mixture.
Fold in grated pumpkin and berries. If using frozen – do not refreeze.
Sift in flours with baking powder and soda.
Line the baking dish and pour in the mixture.
Bake in preheated 200C oven for 40 minutes.
Prick the warm cake with a toothpick several times. Pour over warm orange marmalade.
Serve warm or cold.