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.

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Cinnamon Crusted Macadamias

For the past two Christmases I have made a kind of hamper for family and friends made up of a few food treats that I made.  The first year I didn’t bother to test the new recipes, so it was a bit of a mixed bag results wise.  That year there were two stand out items; Raspberry Rocky Road and Cinnamon Crusted Macadamias.  It was also the first time I had any success with egg whites.  My lack of success until then was likely due in part to being unaware that I needed to use fresh, room temperature eggs.  The crust is a beautiful cinnamon flavoured meringue that has a nice crunch when you bite into it.

Cinnamon Crusted Macadamias

2 egg whites, at room temperature
pinch sea salt
⅓ cup caster sugar
1 cup demerara sugar
2 tablespoons cinnamon
600 g macadamias

 

Preheat oven to 180C and line a large roasting pan with baking paper.

Using an electric mixer, beat egg whites and salt in a bowl until soft peaks form.

Add caster sugar 1 tablespoon at a time, beating constantly until well combined. Fold demerara sugar and cinnamon into meringue.  Add macadamia nuts and stir until well combined.

Spread the mixture over the base of the prepared pan.

Bake for 10 minutes, then stir with a large metal spoon to break up the mixture.

Bake for a further 20 minutes, stirring every 5 – 8 minutes, or until the cinnamon/sugar crust feels dry. It’s very important to stir, otherwise the coating will fall off the nuts when cooled.

Allow the nuts to cool completely in the pan.  Break up to serve.

Cinnamon & Apple Teacake

I don’t bake cakes as often as I did back in high school and I certainly haven’t made a tea cake since then.  I’m not really why that is, and I should definitely rectify that, as this teacake was quite lovely. 

Cinnamon & Apple Teacake

180 g butter, chopped, at room temperature
¾ cup caster sugar
2 eggs
2 cups self raising flour
1 teaspoon ground cinnamon
¾ cup milk
2 medium Gala apples, quartered, cored & sliced
15 g butter, melted
1 tablespoon demerara sugar

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

Use an electric mixer to beat butter and caster sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in sifted flour, cinnamon and milk.

Spoon the cake batter into the prepared pan and smooth the surface. Press the apple slices into the cake batter.

Bake for 1 hour or until a skewer inserted comes out clean. Set aside for 10 minutes to cool. Turn onto a wire rack.

Using a pastry brush, coat the top of the cake with melted butter. Sprinkle over demerara sugar. Serve warm.