Finnish gingerbread

This delicious gingerbread is served warm with whipped cream or cold,
sliced, buttered. (From "The Great School of Cooking" by Anne Willan,
but not mandatory.)

Makes 16 square pieces of cake (5 cm side length)
90 g of butter
4 tablespoons (60 ml) of milk
125 ml sour cream
1 egg
200 g brown sugar
175 g of flour
1 teaspoon baking soda aka bicarbonate
2 tsp ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
30 g almonds, chopped

Square cake tin (20 cm side length)

1 Grease the baking tin, lay out its bottom with parchment paper and also
grease the paper. Preheat the oven to 175 ° C / gas level 2-3 (347 °F).

2 Heat the butter with the milk until it is melted; let cool to lukewarm.
Stir in the sour cream. Stir in the egg and the sugar with a whisk
until a smooth mass has formed.

3 Sift the flour with baking soda, ginger, cinnamon, cloves and
cardamom into a bowl, add the chopped almonds and mix everything.

4 Press a well in the middle of the flour mixture. Pour in the liquid
and mix with the flour to a smooth mass.

5 Pour the dough into the prepared mold, smooth the surface and bake
the cake for 25-35 minutes. Use a wooden stick to see if it's done
- it should remain clean. Put the finished cake on a wire rack and
let it cool. Serve hot or cold as desired.

Remarks:

- 1 small egg (or 2 large ones for 3 times the amount)
- Yogurt instead of sour cream
- Grafschafter Goldsaft (sugar beet syrup) instead of the brown
sugar or a part of it
- I cut the pieces into one-bite size.

So far for my usual recipe, here are a few extras (for vegans):

- Margarine or neutral vegetable oil + (20-25)% water instead of
butter
- appropriate soy products instead of milk and sour cream /
yogurt (no complaints!)
- in that case, use a little more soy yogurt instead of egg.

Bye, Sanne.