I was tired of bringing my usual cupcakes to a gathering, so I flipped through my cookbooks and came up with this variation on a Danish apple cake. I have no idea why it’s Danish, but after I’m through with the modifications, this is pretty much my special creation. It’s very moist and reheats very well in an oven toaster.
Serve it as is or with some cream poured over. Yummy.
100 g butter
100 g sugar
125 g ground almonds
3 drops almond extract
100 g plain flour
¾ tsp cream of tartar
½ tsp bicarbonate of soda
½ tsp ground cinnamon
½ tsp ground clove
125 ml milk
3 apples, peeled, cored and sliced
2 tbsp crushed meringue, or sugar
- Grease and line a 20 cm spring-form tin and preheat the oven to 180 °C.
- Cream the butter and sugar together, then beat in the ground almond and almond extract, followed by the eggs.
- Fold in the flour, cream of tartar, bicarbonate and ground spice, then gently fold in the milk. You should get a smooth, thick paste.
- Pour into the tin and scatter the apple slices on top. Press the apple slices gently into the cake mixture.
- Dust with the meringue powder or sugar and bake for 45 minutes until the apple slices are slightly brown at the edges and the cake is just about firm.
- Serve warm.
Makes 8-10 slices.