After I’d made this recipe a couple times I thought I should do a little investigation and see whether it had anything in common with Norway’s ‘Eplekake’. While I’m not Norwegian, I think the main elements are there -sponge cake made with a mixture of hot milk and butter, a crunchy cinnamon topping and of course the apple slices.
When preparing the cake, take care not to over mix when incorporating the hot milky mixture into the creamed egg/sugar mixture, or the cake will have a peaked instead a flat top.
Do use a metal spoon, not a wooden spoon, when folding the flour into the cake mixture as this will keep the batter aerated and ensure a lighter sponge cake.
2 large pink lady apples
1 cup caster sugar
125g butter, chopped
2/3 cup milk
1 1/2 cups self raising flour
1/3 cup slivered almonds
2tsp demerara sugar
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Preheat the oven to 180C. Grease and line a 15x20cm lamington pan with baking paper, allowing the edges overhang for use as handles.
Use an electric mixer to beat eggs and sugar in a bowl until pale and creamy. Set aside.
In a small saucepan, heat the butter and milk
until the butter melts and the mixture just comes to the boil.
Gradually add the butter mixture to the egg mixture, beating until well combined.
Sift over the flour and use a metal spoon to fold through until just combined.
Pour the cake batter into the prepared pan. Core and cut apples in half and then into thirds. Arrange the apples slices over the cake mixture.
Sprinkle with almonds, dust with cinnamon and sprinkle with demerara sugar.
Bake in the prepared oven for 45 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool. Remove cake from the pan and use a serrated knife to cut it into slices.