32. Moomins Love Berry and Cardamom Cake – Finland

I spotted the amazing Moomin Cookbook on my friend Jess’s shelf. Curious to discover what moomins eat I discovered this gorgeous recipe for lingdonberry and cardamom cake. It’s a traditional Finnish recipe, yet another country I am still yet to visit.

Unfortunately the only place I have seen lingdonberries is Ikea and that was in jam form so I substituted to the extreme using a combination of blueberries and dried cranberries.

The most time consuming part was grinding the cardamom pods ( I lost count of how many I smashed to produce 2tsp of ground cardamom) and the cloves. I have a feeling I was a bit over enthusiastic with the addition of cloves but it added a wonderfully Christmassy aroma to the kitchen (and the final cake).

grinding cardamon and cloves


After my pestle and mortar workout all that was left to do was mush up the berries, then beat all of the ingredients together in one bowl. Wonderfully quick and little mess too!

If I was in less of a hurry I would have used my stick blender to blitz the berries but as I was in a rush I just used the back of fork… Not the best way to mush up dried fruit. Perhaps I should have soaked the cranberries in juice beforehand.

The recipe called for a greased and dusted (with semolina) loose bottomed tart tin. I paid little attention to these directions and subsequently forgot to add a dusting of semolina to my tin. I also forgot to use the specified tin and ended up with making use ofย my favourite bundt tin (again!)

To compensate for the tin difference I baked the sponge for a slightly shorter period of time and when the skewer came out clean from the cake, I knew it was baked through.


This was so much quicker and non of the hassle of lining tins with greaseproof paper. I recently indulged in a can of baking spray to grease my cake tins with (or ‘quick release spray’) as it was half price and it makes such a difference. Very quick and easy to use. Perfect for when I’m in a hurry, which is most days. No buttery fingers produced either!

I was worried that the lack of semolina in my tin would mean the cake stuck but it simply slid out as soon as I turned tin over onto my cooling rack. Effortless baking. Just how I like it, which meant I could cook tea whilst whipping this cake up simultaneously. (I just can’t stop multitasking!)


It’sย  recommended that you leave the cake for a day to develop the favours. I successfully managed to resist cutting into it all night. However I was a little worried that the cloves might be a bit overpowering in this recipe, having never baked with cardamon before I wasn’t sure what to expect….


I loved the combination of the spices, the cloves definitely come through first with a tingly punch, while the cardamon and ginger add gentle undertones of warmth. It went well with the terrible weather we’ve been having in England recently, rain, rain and more rain along with snow in some places! But equally now the sun is shining I could merrily munch on a slice of berry and cardamon cake with a cup of tea. Spicy and fruity and moist. What could be better? No wonder the Moomins love Lingdonberry and cardamom cake!


Things I used to make Berry and Cardamon cake.

* 2tsp baking powder
* 250g brown sugar
* 250g plain flour
* 2tsp ground ginger
* 2tsp ground cloves
* 2tsp ground cardamom seeds
* 2tsp ground cinnamon
* 50g of blueberries (pureed/mushed) – if you can find lingdonberries just use 50 g of these as a puree)
* 10g dried cranberries (pureed/mushed)
* 200ml single cream
* 2eggs
* 90g melted butter

* One bundt tin
* One oven heated toย  175 degrees c
* Bake for 1 hour or until cake is cooked all the way through

* This recipe was lovingly adapted from The Moomins Cookbook

18 responses

    • Thank you! It is a gorgeous book! I even paid a visit to the Moomin shop and it does not disappoint! Very very pretty. I may have to borrow it from my friend to see what other Finnish creations I can conjeur up! ๐Ÿ™‚

  1. My friend is a huge fan of Moomin – I’ve never heard of them until I met her. I am not surprised there’s a Moomins Cookbook – your cake looks delicious! Great idea using the blueberries.

  2. Hi Lauren,

    This looks really tasty – I had forgotten all about the moomins – how cute are they!! I love the baking tin spray as well – how easy is it not having to line the tin.

    Beautiful cake!

    Lots of love
    x x x

    • Thanks so much Julie!! I went to the moomin shop recently too and was so tempted to buy the moomin shaped tins! I may have to always have a baking spray stash in the cupboard from now on for baking emergencies! X x x

  3. Oh wow! This sounds amazing. I have a jar of lingonberries sitting at the back of a cupboard, brought back from a recent trip to Sweden – I think I’ll have to dig them out and give it a try! Bet the version with cranberries and blueberries is good too though…

  4. Oh wow! This sounds amazing. We have a jar of lingonberries at the back of a cupboard, brought back from a recent trip to Sweden – I might have to dig them out and give it a try! I bet the blueberries and cranberries version is good too though…

  5. I love all the spices that you have used in this cake! And now I also know what are moomins ๐Ÿ™‚ If you have a burr coffee grinder, you could grind the cardamom there next time. If you have a chance, try black tea steeped with a smashed cardamom pod. I usually put 3-4 cardamom pods for one teapot.

  6. I’ve never tried Lingonberries but I love cardamom and would imagine its lovely with blueberries and cranberries! I love to see your recipes as they are so adventurous and interesting! Looks delicious too ๐Ÿ™‚

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