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Archive for April 4th, 2013

Last week I needed a dessert for my pie loving in-law family and I was lucky enough to find Charles‘ beautiful Appelkaka, a Swedish apple cake. I knew JTs family would like it because they are pie people and apple is one of their fav’s. We’re all trying to cut down our carbs, so when I saw this cake is made without the traditional pastry, I decided to make it. Of course, things don’t always go as planned, so when I started out to make the cake, I gathered all my ingredients. Apples: check. Sugar substitute: check (I had one diabetic and one hypo-glycemic in the house). Bread crumbs: wait…does that package say Parmesan Bread Crumbs? Oh my. Change of plans. Nix the bread crumbs and get out the food processor and pulse 120 g of Oats a few times, I wanted some texture, so it wasn’t pulsed to a smooth powder, but almost. And there we had it. When I changed up the bread crumbs to oats, I thought I’d change up the method as bit as well. I hope you don’t mind Charles, it turned out quite successful and the plates were licked clean. Thanks again for a lovely Swedish dessert.

Purple Crocus_4413

A quick taste of spring, and then it snowed.

Yellow Crocus_4412

I think they may have retreated back into the ground.

Appelkaka, A Swedish Apple Cake

Appelkaka_4414

A delicious combination of apples, almonds, oats and cinnamon

Serves 8-10, depending on the slice size

Ingredients:

  • 6 or 7 large Apples
  • 4-6 tsp Stevia (I had organic stevia powder at home, so I just used that. I think it was this brand – no weird aftertaste)
  • 120 g Oats, pulsed a few times in a food processor (not quite 100% powdery but close)
  • 50 g almond meal or roughly chopped almonds
  • 60 g unsalted butter
  • 1 tbsp cinnamon
  • Splash of lemon juice
  • Sliced almonds for garnish
  • 1 cup Greek yogurt
  • 1 tsp stevia
  • 2 tsp lemon zest
  • 1/2 tsp vanilla

Directions:

  1. Pre heat the oven to 395°F. Line a 10″ spring form pan with a little parchment (my pan didn’t have tall enough sides, so I had to make my sides out of parchment).
  2. Peel and coarsely grate the apples and splash a bit of lemon juice into it so it stops them from discolouring.
  3. Mix the pulsed oats, cinnamon, almonds and butter until it resembles a coarse meal.
  4. Take about 1/3 of the oat mix and press firmly into the bottom of the spring form pan. Add about 1/2 of the grated apples on top and sprinkle with another third of the oats. Finish with the remainder of the apples and press firmly down. Sprinkle the final third of the oat mix on top, just like a crumble.
  5. Bake for about 40 minutes or until the apples are soft.
  6. Garnish with sliced almonds and serve with Greek yogurt, flavoured with a tsp of stevia, lemon zest and a small splash of pure vanilla.
A very tasty appelkaka

A very tasty appelkaka

Family1_4417

Laura, Brady and Brian

Our Easter Lunch, complete with the wonderful Beef Tenderloin.

Family2_4418

Dan, Joan, Dad and JT

Beef Tenderloin_4416

Beef Tenderloin with a port sauce.

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