Pumpkin Lingonberry Upside Down Cake

Finely grate the pumpkin pulp.

In the bowl of an electric mixer, beat the butter, sugar and salt until creamy. Add the eggs one at a time, beating well after each addition until thick and creamy. In a bowl, stir together the flour, almonds and baking powder, and add to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. 

Fold in the pumpkin, raisins, dates and lemon zest.

Preheat the oven to 180°C (approximately 350°F). Grease a 24 cm (approximately 10-inch) square springform pan and line with aluminum foil. Rinse the lingonberries, mix with the jam sugar and spoon into the pan and smooth. Scrape the batter into the pan and smooth the top. Bake until a toothpick inserted into the cake comes out clean, about 1 hour. 

Remove from the oven and cool in the pan for 10 minutes. Loosen the sides and invert the cake onto a wire rack, remove the foil carefully and let cool.