Swedish Apple Cake
This is another of those recipes that came from a booklet we got with some bit of electrical kit like a mixer or a processor. You can keep it as a whole cake but I think it’s another one that works brilliantly when cooked in a square tin and cut up into individual little square cakes then frozen and defrosted when the mood for a Swedish apple cake takes you. The cake is cooked for longer than a lot of sponge cakes – it needs to in order to cook the apples and deal with the moisture that the apples have brought into the equation – and this means that you end up with soft sponge, melting apple and some crunchy sponge on top. Excellent.
Excellent with coffee or tea. Also excellent as a dessert – especially warmed up, dusted with a bit of sieved icing sugar and served with cream.
About the ingredients:
If you haven’t got cooking apples you can make it with dessert apples but be sure that they’re on the sharp side. And reduce the sugar in the sponge by about a quarter. But really you should use cooking apples.
Makes 16 little square cakesIngredients:
- 1 kilo cooking apples
- 340g self raising flour
- 2¼tsp baking powder
- 3 eggs
- 340g caster sugar
- ¾tsp vanilla
- 210g butter, melted
- 2tblsp milk or yoghurt
- Mandoline, slicer attachment on food processor. Or knife.
- Tin measuring approximately 24cm square
- Baking parchment/greaseproof paper for lining
Preheat the oven to 170º. Line the tin with baking parchment/greaseproof paper. See chocolate orange cake for an explanation if you’re not sure how to do it.
Melt the butter and let it cool.
Peel and slice the apples quite thinly. Don’t worry if they start to go brown while you’re preparing the cake mixture – once they’re cooked you won’t notice at all. But don’t leave them for ages because they’ll go really brown and it won’t look so good.
Beat all the ingredients together to make the cake. If you’ve got an electric mixer, great. If you haven’t, just get beating with a wooden spoon or a heavy-duty whisk. It’s important that it’s all really well mixed – it should be the consistency of Mr Whippy ice cream.
Tip about two thirds of the mixture into the prepared tin and smooth it down a bit. Spread the sliced apples over the mixture. Then dollop the rest of the mixture on top. You’ll think that you should have put less mixture on the bottom but actually it’ll be just fine.
Put it in the oven for about 50 minutes. (This cake takes longer than a lot of other cakes because of all the apples and the moisture in them).
Remove the cake from the oven. You know it’s done because a) it’ll look and smell done b) the edges will be starting to shrink away from the paper c) if you stick a sharp knife into the middle it comes out clean.
Leave to cool properly before cutting into squares.