Swedish apple and cardamom cake
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
50
MINUTES
CUISINE
Swedish
COURSE
Baking
Method
Preheat the oven to 200ËšC/400ËšF/Gas Mark 6.
Grease the springform tin with a little butter and dust with flour shaking off any excess.
Whisk the eggs and the caster sugar in a bowl until the mixture is really thick and fluffy. Bring the butter and milk to the boil in a saucepan, and stir, still boiling, into the eggs and sugar. Sieve in the flour, add the ground cardamom and baking powder and fold carefully into the batter so that no lumps of flour remain. Pour the mixture into the prepared tin. Peel and core the apples and cut into thin slices, arrange them overlapping on top of the batter — some will sink but don’t worry. Sprinkle with the remaining sugar.
Bake in the preheated oven for 15 minutes, then reduce the heat to 180ËšC/350ËšF/Gas Mark 4, for a further 20 - 25 minutes or until the apples are tender and the cake is well risen and golden brown. Sprinkle with cardamom sugar. Serve with softly whipped cream or custard.
Ingredients
2 large eggs preferably free-range and organic
175g (6oz) caster sugar
110g (4oz) butter
150ml (5fl oz) creamy milk
185g (6 1½ oz) plain flour
1 tsp freshly ground cardamom
3 tsp baking powder
2-3 Bramley Seedling cooking apples (350-400g/12-14oz approx.)
25g (1oz) caster sugar
For the cardamom sugar:
20g (¾ oz) caster sugar mixed with 1/4 teaspoon freshly ground cardamom
Equipment:Â
1 x 23cm (9 inch) round springform tin
Method
Preheat the oven to 200ËšC/400ËšF/Gas Mark 6.
Grease the springform tin with a little butter and dust with flour shaking off any excess.
Whisk the eggs and the caster sugar in a bowl until the mixture is really thick and fluffy. Bring the butter and milk to the boil in a saucepan, and stir, still boiling, into the eggs and sugar. Sieve in the flour, add the ground cardamom and baking powder and fold carefully into the batter so that no lumps of flour remain. Pour the mixture into the prepared tin. Peel and core the apples and cut into thin slices, arrange them overlapping on top of the batter — some will sink but don’t worry. Sprinkle with the remaining sugar.
Bake in the preheated oven for 15 minutes, then reduce the heat to 180ËšC/350ËšF/Gas Mark 4, for a further 20 - 25 minutes or until the apples are tender and the cake is well risen and golden brown. Sprinkle with cardamom sugar. Serve with softly whipped cream or custard.
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