Here you have another recipe made in Finland, prepared with the great amount of wild berries I picked up during my walks in the paths in the forests and the typical rye flour they use for bread and desserts.
Time of cooking
a 16 cm mould (I used a rectangular one)
What did I use
a cake mould, a sheet of oven paper, a pair of pots, a pair of spoons, a bowl, a whisk, a spatula
half a cup of sugar
3/4 cup of melted butter
1 teaspoon of baking powder
2 cups and 1/4 of rye flour
1/2 cup of milk
blueberries and currants as required
raspberries jam as required
How did I do
I preheated the oven at 200°C and covered the baking tray with the sheet of oven paper.
I mixed butter and sugar until I had a creamy dough, then I added the egg, baking powder, flour, one by one. The result was quite a consistent dough, I put it in the baking tray keeping it taller at the boards.
I cooked in the oven for about 5 minutes than I mixed the jam half with the currants half with the blueberries.
I spreaded the jam and berries dough on the cake and baked it again for about 15/20 minutes, until it browned on the surface.
I served lukewarm or cold.