Lingonberry pie (oven tray size)
2dl butter or margarine, melted (for this recipe I like using liquid marg.)
4 dl plain flour
3,5 tsp baking powder
fromage frais topping:
500gr fromage frais (full fat or low fat)
(optional 1dl double cream if the topping seems too thick)
+ 200gr frozen lingonberries on top.
Start by mixing together the ingredients for the topping and place it in the refrigerator to keep cool.
Pre heat the oven to 225 degrees centigrade.
For the sponge, whisk eggs and sugar to a light whip, continue mixing while adding the liquid margarine. Sift together flour and baking powder. Fold the flour into the egg mixture alternately with the milk. The batter will have a nice smooth appearance.
Line an oven tray with parchment paper and pour in the batter evenly with the help of a spatula. Take the cool fromage frais topping and add onto the sponge base. Cover the unbaked pie with lingonberries and bake for 20mins until golden. (With fan assisted ovens lower the temperature or bake for a shorter amount of time.)
Simple and tasty!
(translation: fromage frais I find is the best word to describe the words kvarg in the swedish language and maitorahka in the finnish language. Other words are; cream cheese, curd, quark)