I have a confession to make: whenever I’m at Ikea I always end up at the food market, I usually ponder how bizarre it is to get excited about food from a furniture store, and I always walk away with some lingonberry jam and Daim.
I love lingonberry jam…
It’s one of those preserves that has a delicious balance of sweetness and tartness – it’s used as a condiment in sweet and savoury dishes in Scandinavia where it grows wild.
I usually stir it into my porridge, use it in thumbprint cookies, or just on toast or pancakes.
I initially used lingonberry jam in this pie only because I was out of blueberry jam – which is what the recipe I found calls for.
This pie is buttery, sweet and slightly tart – a simple and truly lovely dessert.
It’s based on the traditional Icelandic ‘wedded bliss cake’, which from what I’ve gathered uses rhubarb or prune jam, but I think lingonberry jam works perfectly here too.
This first time I made it, I served it with vanilla sauce (using Bird’s Custard Powder).
It’s good with whipped cream, or ice cream or plain.
It’s also one of those pies that tastes better the next day – I call them ‘next day pies’
Oatmeal & Lingonberry Jam Pie (slightly adapted from The Amateur Icelandic Chef)
- 200g butter, room temperature (I used Earth Balance Soy-Free Spread)
- 170g oatmeal
- 170g plain flour
- 100g caster sugar
- 1tsp bicarbonate
- lingonberry jam
- Preheat the oven to 350ËšF.
- Add the butter, oatmeal, flour, sugar and bicarbonate into a large bowl and work together with your hands OR add all the ingredients into a food processor and pulse until you get a fine sandy textured dough.
- Take 2/3 of the dough and push into a buttered (or parchment lined) cake dish with your hands.
- Spread the jam over and then sprinkle the rest of the dough over the jam.
- Bake for 30 minutes.