Monday, October 07, 2019
This cake is no ordinary cake - it's an äppelkladdkaka! Literally, an "apple sticky cake." A Swedish "kladdkaka", is a sticky cake, sort of like a brownie or a blondie. They're dense and fudgey rather than cakey. I've seen these types of cakes without chocolate before, and I've made a few too - like my semmelkladdkaka - but it never occurred to me to try it with apples.
I don't love apple cake in general, but as it's my husband's favorite, I'm always looking to tweak old versions and come up with new favorites. And let me tell you, this one is a real winner. It's a dense apple cake, super moist and flavorful, and with a crunchy cinnamon-y topping... oh yum. It's great sligtly warm, or ice cold from the fridge - it's all up to you. We ate it without anything else, but I would never turn down a soft dollop of whipped cream.
This cake is based off this one, from My Kitchen Stories. I modified it a bit here and there - as always, I NEVER follow a recipe to the letter. (And neither should you! Have fun!)
Apple Pie Cake
for the cake:
2 apples (medium large - if you're using big ones, use about 1,5)
175 g butter, melted
150 g caster sugar
1 tsp vanilla powder
80 g brown sugar
3 tbsp rolled oats
pinch of salt
240 g flour
for the topping:
50 g butter, softened
60 g flour
50 g rolled oats
3 tbsp brown sugar
1 tbsp golden syrup
1 tsp cinnamon
pinch of salt
Start by pre-heating your oven to 175°C. (I did NOT use my fan assist for this, just the regular heat.)
Use a springform tin of about 9 inches, and line it with baking paper. Grate the apples coarsely (not the one for decoration). No need to peel them. Squeeze out any excess liquid.
Place in a bowl, add the eggs, and then melted butter, caster sugar, vanilla, brown sugar, oats, a pinch of salt and flour. Stir until it's a nice batter and pour into your prepared tin.
Place all the ingredients for the topping in a bowl, and pinch with your fingers (or use your Kitchen-Aid, that's what I do) until you have crumbs.
Slice the apple for decoration thinly and press the slices into the batter. Top with the crumbs, and finish with an extra dusting of cinnamon.
Bake for about 25-30 minutes. The cake should have started to pull away at the edges and be mostly dry throughout. It's fine if it's still wobbly, but if it is you need to chill it before eating. If you want to have it warm, you want it to be a little bit more set.
Friday, October 04, 2019
I thought I’d round up some of my recipes for you!
These are cinnamon "knots", a sort of twisted bun.
Buns free from eggs and dairy.
And finally, American style sticky cinnamon rolls. Not traditional in Sweden, but delicious.
Thursday, October 03, 2019
Have you visited Mr Cake yet? It’s one of Stockholm’s best contemporary cafes at the moment. It’s run by Roy Fares and Mattias Ljungberg, both talented and innovative pastry chefs.
I had a morning meeting there today and opted for the delicious Autumn Dream cake. It has apple and carrot cake layers, apple compote, caramel panna cotta and white chocolate mousse. Highly recommended.
Tuesday, August 13, 2019
In the mood for something yummy? Look no further. This is a simple treat, easy and fast to make. It keeps really well - in the fridge or freezer. And the recipe makes a lot so you WILL have leftovers - at least I did.
Very adaptable, as most of my recipes are.
No Bake Nutella Chocolate Squares
300 ml sugar
125 g butter
4 tbsp cocoa powder
125 ml milk
100 g dark chocolate
4 tbsp Nutella
100 g hazelnuts, toasted and finely chopped
7-800 ml rolled oats
Pinch of salt
1 tsp vanilla extract
In a large saucepan, melt butter and sugar. Stir in cocoa powder and milk, and heat until just about to boil. Add the chocolate and Nutella, and stir until melted. Add salt, vanilla, hazelnuts and enough oats to make a thick mixture. Press into a rectangular plan, lined with baking sheet, and chill until set. Cut into squares and go nuts!
Sunday, June 30, 2019
Always on the search for the perfect rhubarb cake - that perfect combination of sweet and tart, chewy and soft. This one hits all the spots - I added some slivered blanched almonds for extra crunch and that was really good.
Rhubarb Cake with Almonds
150 g butter, melted
300 ml sugar
300 ml flour
1 tsp cardamom
About 5-6 stalks of rhubarb, thinly sliced
1 tbsp pearl sugar
100 g almonds, blanched and slivered
Beat the eggs and sugar until pale and fluffy. No need to be very vigorous, I did this by hand and it was fine. Add the flour, cardamom and melted butter and stir until combined. Pour into a tin lined with baking paper - mine is about 9*7 inches or so.
Top with the sliced rhubarb, almonds and pearl sugar. Bake at 175° for about 25-30 minutes. Check to make sure it doesn’t burn, but also that it’s cooked all the way through and isn’t wet on the inside.
Let it cool before eating. It goes well on its own but I’ve always preferred a dollop of cream on the side.