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Swedish Apple Cake

Due to the overwhelming response on social media last Saturday, I am re-posting the recipe for this show stopper apple cake (plus I made a few changes since the first time I made it in 2013). I originally found this cake on my friend Charles’ blog, Five Euro Food (in hiatus right now), I had made it for Easter dinner for the outlaws. It was quite the success the first time, so I’m not really sure why I haven’t made it since. Way back in 2013 I had to alter the original recipe because we had diabetic and hypo-glycemic guests and you know how I hate to make two different things, so I was happy to convert Charles’ recipe to fit the circumstance. Last Saturday did not present such issues, so I revised the recipe again and liked it even better.

The recipe depends on the sweetness and flavour of the apples and I must say that the humble Macintosh really shined. As you read the recipe, you will notice that it has exactly 17 g (1 tbsp) brown sugar so don’t expect a super sweet cake, but those of you who like dessert, but not overwhelmingly sweet, will love this version. Of course, the Skor bits add sweetness and a touch of caramel flavour within the sliced apples, in the topping adds some lovely texture. Of course, you may omit them if you cannot find them (or you could buy them on Amazon).

Swedish Apple cake

This is all about the apples.

Appelkaka Remake, A Swedish Apple Cake

Makes one 16.5 cm (6.5 inch) cake, serves 4-6, depending on the slice size
To make a 23 cm (9 inch) cake, double the recipe

Ingredients:

  • 800 g (1 3/4 lb), about 8 small Macintosh Apples, peeled and thinly sliced
  • lemon juice
  • 17 g (1 tbsp) brown sugar
  • 120 g (1 1/4 cup) oats
  • 50 g (1/2 cup) almond flour or meal
  • 2 g (1 tbsp) cinnamon
  • 35 g (1/4 cup) Skor bits, divided
  • 60 g (2 tbsp) unsalted butter

Directions:

  1. Pre heat the oven to 395° F (200° C).
  2. Line a 16.5 cm (6.5 inch) spring form pan with parchment.
  3. To the small bowl of a food processor add, brown sugar, oats, almond flour, cinnamon, 1 tbsp of the Skor bits and butter; pulse until it resembles a coarse meal.
  4. Take about 1/2 of the oat mix and press firmly into the bottom of the prepared springform pan.
  5. Peel and finely slice the apples, a splash of lemon juice will prevent them from discolouring.
  6. Carefully arrange about half of the apples on the oat mixture, sprinkle with half of the remaining Skor bits, then finish layering the remaining apples and press down firmly.
  7. Sprinkle the remainder of the oat mix with the remainder of the Skor bits on top, just like a crumble.
  8. Bake for about 30-40 minutes or until the apples are luciously soft (test with a toothpick).
  9. Serve warm or at room temperature.

Notes (updated):

  • I used macintosh apples (sold in a bag) from no frills, they are the perfect baking apples.
  • Slice the apples using a mandolin, believe me, it makes it a lot quicker and far less tedious (but watch your fingers!).
  • I used large oats which were not instant, instant would probably work as they are used to absorbed the liquid the apples release.
  • If you don’t use Skor bits, try a squeeze of organic honey!

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ChocolateAlmondCake_First

I was recently reminded of a project I completed in anticipation of family arriving from overseas. The project wasn’t imperative for their comfort or enjoyment, it was just the impetus I needed to “git ‘er done” as they say!

We’ve lived in our present home for almost 15 years, and ever since the first day we moved in, I’ve wanted curtains on both windows in our living room (or lounge) but we already had perfectly good, and totally lovely curtains on the back sliding doors. To replace perfectly good (and well made, I might add) curtains seemed excessive to me, so we lived with them. For 14+ years. Until I did some math and to my utmost delight , I discovered I could get two for the price of one, out of the generous fabric that the original curtains had. I wanted the dated tabs replaced with a more contemporary and clean look (for the sewers out there, I simply folded the tabs down, behind the top and stitched across. Pull the rod through the tabs to hang. I also added recycled toilet tissue rolls to help hold  the role). The sliding door curtains are functional and we do close them down on the very cold days, but the front ones are just for show! I am just so happy every time I look at them. Of course, I had to do the dining room next…it’s really never ending. While hemming the new dining room curtains, I started thinking about the Indonesian Spekkoek Lapis Legit cakes I made a couple of years ago (here and here), specifically about how I can change it up. My FILs birthday was in mid-May so making a cake for him was the perfect opportunity to experiment. We all love Charles’ Kladdkaka and Tuppkaka so I wondered if I could combine the two delicious cakes using the Spekkoek Lapis Legit technique. It was a huge success and the two flavours went together famously. I made the cake again for JTs birthday in June, by special request.

What project have you put off only to get it done for guests?

OldCurtains

These are the very generous old curtains

I changed the rod to something a little more in style with the Craftsman home. I’ve also fixed the hem since this photo!

Kladdkaka

Ingredients:

  • 200 g Caster Sugar
  • 140 g unbleached Flour
  • 50 g Cocoa Powder
  • 2 tsp Baking Powder
  • 2 tsp Vanilla
  • 120 g Butter
  • 2 eggs
  • 1/4 cup water

Directions:

  1. Prepare your spring-form tart pan with non-stick cooking spray. Line the bottom with parchment paper.
  2. Add the sugar, flour, cocoa powder and baking powder to the bowl of your food processor. Plus few times to incorporate evenly.
  3. In the microwave, melt the butter slowly so it doesn’t overheat. Combine the cooled melted butter, eggs, vanilla and water. Slowly pour the melted butter mixture in an even stream while processing. Mix well, scraping down the sides as required. 
  4. Lightly grease a round tin about 20cm in diametre (I used a spring form tin). Spoon the batter into the tin and smooth out to the edges (it is rather thick). Resist the urge to try this batter, it’s seriously good and you will not be able to stop.
  5. Set aside while you make the Tuppkaka layer.

Tuppkaka

Ingredients:

  • 300g Caster Sugar
  • 200g Plain Flour
  • 74g Butter
  • 2 Eggs, separated
  • 2 tsp almond flavouring
  • 1/4 cup water

Directions:

  1. Melt butter and allow to cool to room temperature.
  2. Combine the eggs with the sugar and beat well (until thick and very pale yellow). Combine the melted butter with the almond flavouring and water and and mix well.
  3. Sift in the flour and stir until entirely incorporated.

Making the layered cake:

  1. The first layer is chocolate, use about 1/2 cup of chocolate batter for the first layer.
  2. Broil for 2-4 minutes watching carefully so it doesn’t burn. Once it is set and your tester comes out clean, pour 1/2 cup of the almond batter on top and spread evenly (the heat from the chocolate will begin cooking the batter so you’ll need to work fast.
  3. Broil for 2-4 minutes until it is set and your cake tester comes out clean. Repeat alternating the flavours until you have used up both almond and chocolate batters, broiling each layer individually.
  4. Allow to cool completely before layering the ganache on the cake.

Chocolate Ganache Ingredients:

  • 114 g dark semi-sweet chocolate
  • 125 mL (1/2 cup) heavy cream

Ganache Directions:

  1. Heat cream to almost boiling, pour over chocolate and stir until melted and entirely incorporated and smooth.
  2. Pour over cake and smooth top and sides.
  3. Refrigerate until set.

Notes:

  • Set your oven rack 2nd highest from the top.
  • As the cake becomes taller you may need to reduce the broil to low so it doesn’t burn.
  • I baked the final layer in a 350°F oven for 10 minutes because it just got too close to my boiler and I was concerned it would burn.
ChocolateAlmondCake

It’s a little like eating chocolate marzipan!

ChocolateAlmondCakeCut

I still need to work on my layers but it tasted darn good!

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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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There were too many candles to put on the cake so I just used one

It was JT’s birthday last week. It’s just the two of us, so we usually keep it low key, but we do like to fancy it up with the food. Lobster was on sale at our local market so we took advantage and bought two for his birthday dinner. We love lobster and rarely indulge due to its rich and pricey nature so a birthday celebration is the perfect time to take advantage of this delicacy. We dined in our outdoor dining room under the early evening sky. It was wonderful.

JT didn’t mind, because this entire cake was his. Of course, he didn’t eat it in one sitting 😉

When I asked what JT would like for dessert he said cake. Now that stopped me in my tracks because he is more of a pie person than a cake person. But then again, I had just shown him Charles’ recipe (Five Euro Food) for Kladdkaka and he knew I was dying to make it so he said ‘cake’ or kaka in Swedish. He is so thoughtful and generous. Oh, but wait…this generosity may have some selfish motivations ;-)!

Night-time photos are not the best

I knew I would like this dessert from the name alone. Kladdkaka. Kladdkaka, kaka, kaka, kaka, kaka, Kladdkaka. Giggle, giggle, giggle. But I digress; I knew I would like this dessert because I LOVED his Tuppkaka dessert (that, for the record I have now made about 6 times). Plus Kladdkaka is very easy to make, one bowl is all you need. In fact, I was lazy and made the entire cake in the food processor. I didn’t even bother to change the blade to the plastic ones. Just processed away. The cake has an intense chocolate flavour without being sweet; don’t be too afraid of the sugar quantity, you need it to mellow the bitterness of the cocoa powder. Next time I think I’ll add a tbsp of espresso powder and a good pinch of cayenne pepper! I may even try to make this gluten free, using almond flour instead of white flour. Stay tuned.

Caster sugar is plain sugar that is much finer than regular sugar but not as fine as powdered sugar. It is supposed to melt a lot easier. I just put my regular sugar in the food processor with metal blades and I pulsed it until it looked significantly finer than original but now powdery.

Kladdkaka

Such a moist and chocolatey cake, but not as sweet as you would think

adapted from Charles at Five Euro Food

Ingredients:

  • 200 g Caster Sugar
  • 140 g unbleached Flour
  • 50 g Cocoa Powder
  • 2 tsp Baking Powder
  • 2 tsp Vanilla
  • 120 g Butter
  • 2 eggs
  • 1/4 cup seedless raspberry jam, heated until runny

Directions:

  1. Preheat your oven to 350°F. Add the sugar, flour, cocoa powder and baking powder to the bowl of your food processor. Plus few times to incorporate evenly.
  2. In the microwave, melt the butter slowly so it doesn’t overheat. Add melted butter and vanilla to the food processor in an even stream. Mix well, scraping down the sides as required. Lightly beat the eggs and add to the chocolatey mix until a smooth thick batter forms.
  3. Lightly grease a round tin about 20cm in diametre (I used a spring form tin). Spoon the batter into the tin and smooth out to the edges (it is rather thick). Resist the urge to try this batter, it’s seriously good and you won’t be able to stop.
  4. Take a knife and draw a spiraling circular pattern into the cake top (dig in about 1/2cm). Using a fine tip cake decorator, squeeze the slightly warm but runny seedless raspberry jam into the cut pattern. Don’t worry about how it looks on top, it will be dusted with confectioner’s sugar so it doesn’t matter. I wanted the raspberry jam to seep into the cake, which it did very nicely.
  5. Bake in the preheated oven for 25 minutes before removing and allowing to cool for ~10 minutes before carefully removing from the tin. Try not to over-bake the cake. If you do, all delicious gooeyness may be lost!
  6. Serve with fresh raspberries and whipped cream, or just on its own, for a gooey, chocolatey delight!

Thanks Charles for another winner — hope you don’t mind my creative license!!

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We’re heading out to Montreal this weekend with Paul and T from Illinois, our friends with the 35 foot Rock Star Bus (they call her The Mayflower). I was looking around for a tasty but easy recipe to bake and give them as a thank you for letting us tag along with them (they are continuing east to the coast on a 20+ day journey). Charles, at Five Euro Food posted this recipe a while ago, but it reminded me of a very tasty ‘cake’ from Ikea, so I decided to bake it for Paul and T. The only alteration I did to the recipe is add almond flavouring and lemon zest (I just love almond and lemon zest together!) and I may have ‘beefed up’ the instructions to a North American style. You can see Charles’ beautiful photos on the link I attached to Five Euro Food. I actually halved the entire recipe, which worked out perfectly. It made a tart about 8″ in diameter.

Tuppkaka (with slight modifications)

Tuppkaka from Charles, Five Euro Food

Ingredients:

  • 150g Caster Sugar
  • 100g Plain Flour
  • 37g Butter
  • 1 Egg
  • 1 tsp almond flavouring
  • 1 tsp lemon zest
  • 30g Flaked Almonds

Directions:

    1. Preheat, at 375°F. Prepare your spring-form tart pan with non-stick cooking spray (Charles reco’s using a non-stick pan, but I don’t like using Teflon coated pans)
    2. Melt butter and allow to cool to room temperature.
    3. Combine the eggs with the sugar and beat well (until thick and very pale yellow). Add the melted butter, almond flavouring and lemon zest. and mix well.
    4. Sift in the flour and stir well.
    5. Pour the mixture into a 8 inch spring from tart tin so that the mixture is about 0.75 cm – 1 cm thick all over. Sprinkle the flaked almonds evenly all over the top of the mixture.
    6. Place carefully into the oven and bake for about 20 minutes (I put this pan on a cookie sheet in case it leaked out, it did!), the almonds should be nicely brown and toasting up. Take out of the oven and set aside to cool before removing from the tin and slicing up.
    7. Store in an air-tight tin when not eating, and enjoy!

Tuppkaka. A Sweedish Almond Cake

I set aside a very small tart for sampling tonight, and WOW, this recipe really hit it on the spot for me. I hope our friend’s from Illinois will love it too. Really nice. Thanks again, Charles!

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