Norwegian Apple Cake ~
Recipe adapted from Beatrice Ojakangas' "The Great Scandinavian Baking Book".
Ingredients:
1 Egg (63g)
2 Tbs Milk
3/4 Cup (158g) Castor sugar
1 Tsp Pure vanilla extract
1 Tsp Baking powder
1/3 Tsp Fine sea salt
1/3 Tsp Fine sea salt
1 Tsp Ground cinnamon
1/3 Tsp Ground cardamom
1 Cup + 2 Tbs (158g) All-purpose flour
1/2 Chopped almonds/or almond sticks (50g), toasted
3 Medium-sized tart apples
Directions:
1. Preheat the oven to 180° C (350° F), line a 18cm (7-inch) springform cake pan with baking paper and then butter it.
2. Peal, core, and dice the apples.
3. Stir all the ingredients together (the mixture will be similar to that of muffins).
4. Spread into the pan.
5. Bake for 50-60 minutes, or until browned and a toothpick inserted in the center comes out clean.
6. After 1 minutes, run delicately a knife along the side of cake to loosen, then remove from the side of springform pan.7. Place a cooling rack upside down over the cake. Turn rack and cake over. Remove the bottom as well as the baking paper of the springform pan. Place back on the rack.
8. Cool completely before serving.
Comments:
I used Belle de Boskoop
apples (my favorite eating and baking apple) for this cake, but
Bramley, Reine Des Reinettes, Braeburn, Granny Smith, Gravenstein
apples, etc... are also ok.
Serving suggestions:
Cut into wedges and serve with either sweetened whipped cream, sweetened thick yogurt or ice cream.
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~ Gâteau Norvégien Aux Pommes ~Ingrédients:
1 Oeuf (63g)
2 CS de Lait
158g de Sucre cristallisé
1 CC d'Extrait de vanille pure
1 CC de Poudre à lever/pâte
1/3 de CC de Sel de mer fin
1 CC de Cannelle en poudre
1/3 CC de Cardamome en poudre
158g de Farine
50g d'Amandes hachées, torréfiées
3 Pommes (moyennes) acidulées
Méthode:
1. Préchauffer le four à 180 ° C (350 ° F), recouvrir le fond d'un moule à charnière de 18cm avec du papier sulfurisé et le beurrer.
2. Peler les pommes, les nettoyer et les couper en dés.
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