Norwegian Apple Cake

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

2 eggs

1 cup caster sugar

125g butter, chopped

2/3 cup milk

1 1/2 cups self raising flour

1/3 cup slivered almonds

ground cinnamon

2tsp demerara sugar

~ * ~ * ~

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.

Blueberry & Lemon Syrup Cake

I do have a fondness for fruit in my baking. There are just so many flavour combinations to be made. This lemon syrup cake dotted with whole blueberries makes a lovely dessert. The warm lemony cake is nice and soft and sweet with the syrup soaked all through it.

225g butter, softened
225g raw caster sugar
4 eggs, beaten
250g self raising flour, sifted
1 lemon, zested & juiced
25g almond meal
200g frozen blueberries

LEMON SYRUP
2 lemons, juiced
115g raw caster sugar

Preheat oven to 180C. Grease and line a 20cm square cake tin with baking paper.

Using an electric mixer, cream the butter and sugar until it’s light and fluffy. Gradually beat in eggs until combined. Beat in the  lemon zest.

Fold through the sifted flour and almond meal with just enough lemon juice to give it a dropping consistency.

Fold 3/4 of the blueberries through the cake batter and then spoon it into the prepared tin. Smooth the surface and scatter the remaining berries on top.

Bake in preheated oven for about 1 hour, until firm to the touch and a skewer inserted into the centre comes out clean.

Meanwhile, prepare the syrup: Add lemon juice and sugar into a small bowl and mix together. As soon as the cake comes out of the oven, prick it all over with a skewer and pour over the lemon mixture.

Allow the syrup time to soak into the cake. Remove the cake from the tin just before serving, while it’s still warm. Cut the cake into squares to serve.

Cherry & Citrus Muffins

These little muffins are delicately fruity, with lemon and orange flavours and a crunchy top made from flaked almonds and sugar.  Each bite contains a burst of whole cherry which is just wonderfull, if you’re a fan of cherries like I am.

2¼ cups self raising flour
½ teaspoon salt
½ cup olive oil
½ cup milk
¼ cup sour cream
1 lemon, zested & juiced
1 orange, zested & juiced
½ cup caster sugar
300g frozen cherries

TOPPING

¼ cup flaked almonds
¼ cup caster sugar

Preheat oven to 180C. Line a 12 hole 1/3 cup muffin pan with paper cases.

Sift flour and salt into a large mixing bowl.

In a separate bowl, whisk together eggs, oil, milk, sour cream, zests, juices and sugar.

Tip cherries into flour and toss gently to coat.

Pour the egg mixture into the flour and cherry mixture and stir until combined.

Fill paper cases about 3/4 full of cake batter. Combine almonds and extra sugar in a small bowl, then spoon a little over each muffin.

Bake muffins for 20-25 minutes, until golden and tops spring back when gently pressed. Allow to cool in pan for 1 minute, then turn out onto a wire rack to cool completely.

Raspberry & Almond Cake

This is a delicious cake. It has an appealing golden brown and chewy crust-like exterior with the surprise crunch of flaked almonds that are baked into it.  The yellow almondy cake is complimented by the soft, tart raspberries that are found scattered within.

This cake is definitely best served fresh out of the oven and still warm.  My only regret with this is that I didn’t have any custard on hand – as I think it would have been the best accompaniment.

25g flaked almonds
250g butter, at room temperature
2 cups caster sugar
6 eggs
1 cup plain flour
½ cup self raising flour
120g almond meal
⅔ cup sour cream
300g frozen raspberries

Preheat oven to 180C (160C if fan forced). Lightly grease a 25cm springform pan. Line base and side with baking paper. Sprinkle half of the flaked almonds over the base of the pan.

In a medium sized bowl sift together flours and gently stir through the almond meal and set aside.

In a separate large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in the prepared dry mix, sour cream and frozen raspberries.

Pour cake batter into the prepared tin, smooth the top and sprinkle with remaining flaked almonds.

Bake for 1 & 1/2 hours, or until a skewer inserted comes out clean. Allow cake to cool in the tin. Serve while warm.

Raspberry Rocky Road

Here is the other successful recipe from a Christmas gone by, Raspberry Rocky Road.  I love rocky road but just hate glace cherries and I much prefer to use raspberry lollies.  There are plenty of rocky road recipes – and they’re all easily adaptable – but I like this one in particular because it makes a nice big slab of rocky road, which makes for an attractive and decadent gift item.  My brother always requests this and so I sometimes make some just for him.

Raspberry Rocky Road

750 g milk chocolate
350 g marshmallows, halved
50 g white choc chips
100 g turkish dellight, cut into a 1cm dice
50g raspberry lollies, halved
¼ cup slivered almonds
½ cup shredded coconut

 

Line base and sides of 26x16cm lamington pan with baking paper.

 

Melt 300g milk chocolate in microwave, stirring often, until it’s smooth.  Pour into the base of the prepared pan.  Arrange half of the marshmallows over the top.  Next scatter over the white choc chips, turkish delight, raspberry lollies, half the almonds and half the coconut, filling in any gaps.

 

 

Scatter over the remaining marshmallows.

 

Melt remaining milk chocolate in the microwave, stirring often, until it’s smooth.  Pour over two thirds of the melted chocolate, covering the marshmallows evenly.  Use a small spatula to gently mix and allow chocolate through the layers.

 

Scatter with the remaining almonds and coconut, pressing down gently to stick to chocolate.  Chill for at least 2 hours to set.

 

Cut into bars or squares to serve.