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Swedish Appelkaka

The Scandinavian countries had always an interesting cuisine that combined a necessity for fuller, heavier meals (to combat the cold climate) together with curiosity and even ‘hunger’ for different-foreign ingredients. The Swedish Appelkaka (Apple Cake) is a good example for that combination.

Like most Apple-oriented-recipes, this cake is made during the Autumn time (when the apple harvest is on), usually for harvest festivals or other special occasions.

Here is a traditional recipe for this tasty dessert:

Preparing time: 1.5-2 hours

Pan size: 25 cm diameter

Ingredients:

Dough

• 250 gram white flour

• 0.5 tsp salt

• 150 gram cold unsalted butter, diced

• 4-6 tbs cold water

Filling

• 4-5 medium sour apples (Goudrienet, Granny Smith etc.)

• 3 tbs white flour

• 125 gram fine sugar

• 1 tsp cinnamon

• 1 tsp nutmeg

• 2 eggs

• 1 tsp Vanilla essence

• 120 gram sour cream

Topping

• 100 gram white sugar

• 1 tsp cinnamon

• 60 gram white flour

• 120 gram cold butter, diced

• 100 gram sliced almonds (optional)

Preparation

First we start with the dough - mix the flour and salt, add butter and mix with your fingertips until all is crumbled, add the water and continue to mix until uniform (not more than 1-2 minutes). If too dry, add more water. Wrap in a plastic wrap and put in the fridge for a minimum of 30 minutes (can be stored up to 3 days in the fridge or 3 months in the freezer).

In the meantime, peal, core and slice the apples, put them in a cooking pan covered with water, bring to boil and cook for 10-20 minutes or until soft. Drain and cool on the side.

Take out the dough, roll it so it covers the cake pan with an extra overhanging, roll it into the cake pan and press it inside, return to the fridge to cool for another 20 minutes.

Turn on the oven to 180c, in a big mixing bowl combine the apples, flour, sugar and spices. In a small bowl - beat the eggs and vanilla, add them into the first mix, fold the sour cream into the mix. Pour the mixture into the dough form and bake for 30-40 minutes or until stable. While it is baking, mix the topping’s ingredients with your finger tips, create a crumbled texture. If it’s too liquid, put in the freezer for 20 minutes and then - grind the topping into shavings.

Take the cake out of the oven, pour the topping on top and return it for another 10-15 minutes or until all is smelted and stable. Cool down.

Wishing everyone a cozy Autumn with lots of tastes and stories around the table.

Smaklig Måltid! (”Bon Appetit” in Swedish)

by: Amit Rabin