Apple, Lingonberry and Walnut Cake
Preheat the oven to 175°C.
Butter and breadcrumb a round dish with a removable bottom, about 22cm in diameter. Mix the melted margarine and the Hermesetas Granulated sweetener. Separate the egg yolks. Whisk the milk with the yolks, adding one yolk at a time. Add the flour mixed with the baking powder, chopped walnuts and lingonberries. Whisk the egg whites to a foam and carefully fold into the mixture. Pour the mixture into the oven dish. Peel, core and chop the apples into chunks. Add to the mixture. Bake in the lower part of the oven for 50-60 minutes. Allow to cool for a little while before removing from the dish.
Garnish with Hermesetas Granulated sweetener and walnuts (optional).