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 cakes

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Chocolate Orange Cake

This has been in the family for years and years. I think our mother found it in one of those booklets that come with a food mixer. I added the idea of putting a sticky syrup on the top. Like our Crunchy Lemon Squares, I think it’s best make in a big tin and cut into individual squares which can then be frozen and eaten when the fancy takes you. If you put it in your lunchbox when it’s still frozen it’ll be just lovely by the time it gets to coffee break.

About the ingredients

Use 70% chocolate, which doesn’t have to be at all expensive. All I need to say is Lidl and Aldi. Don’t even think about using some rubbish 40% chocolate or milk chocolate because it will be just plain cheap and nasty and far too sweet. The walnuts are entirely optional. They give a little more density and, well, nuttiness to the cake but you can easily leave them out.

Makes 16 little square cakes

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