Scandinavian delight: Swedish Apple Cake with honeyed cardamom twist.
Ingredients
Directions
Pre-heat oven to 180°C / 160°C fan / gas 4. Grease and line a 23cm (9inch) springform baking tin with parchment paper. Set aside.
Prepare the apples. Peel and core the 4 apples. Take 1 of the apples and dice into 2cm pieces. Set aside. Cut the other apple into slices, place these in a bowl of water with a squeeze of lemon.
Sift together the flour, baking powder and cardamom in a large bowl. Add the diced apple and distribute into the dry ingredients with a quick mix.
Whisk together the sugar, butter and egg in a separate bowl. Add this to the dry mixture and fold through to combine.
Spoon into the prepared cake tin and level the surface.
Arrange the apple slices over on top of the cake batter in any pattern you like, then bake in the pre-heated oven until a toothpick inserted in the centre comes out without any wet batter on it, 50-55 minutes.
Leave to cool in the baking tin for about 10 minutes on a wire cooling rack, then remove from the tin. Brush the top with the warmed honey and leave to cool completely on a cooling rack.
This is traditionally served with a vanilla sauce, but it’s also delicious with custard, vanilla yoghurt or pouring cream.
Ingredients
Directions
Pre-heat oven to 180°C / 160°C fan / gas 4. Grease and line a 23cm (9inch) springform baking tin with parchment paper. Set aside.
Prepare the apples. Peel and core the 4 apples. Take 1 of the apples and dice into 2cm pieces. Set aside. Cut the other apple into slices, place these in a bowl of water with a squeeze of lemon.
Sift together the flour, baking powder and cardamom in a large bowl. Add the diced apple and distribute into the dry ingredients with a quick mix.
Whisk together the sugar, butter and egg in a separate bowl. Add this to the dry mixture and fold through to combine.
Spoon into the prepared cake tin and level the surface.
Arrange the apple slices over on top of the cake batter in any pattern you like, then bake in the pre-heated oven until a toothpick inserted in the centre comes out without any wet batter on it, 50-55 minutes.
Leave to cool in the baking tin for about 10 minutes on a wire cooling rack, then remove from the tin. Brush the top with the warmed honey and leave to cool completely on a cooling rack.
This is traditionally served with a vanilla sauce, but it’s also delicious with custard, vanilla yoghurt or pouring cream.
