Norwegian Apple Cake
(From The Great Scandinavian Baking Book by Beatrice Ojakangas, 1988.)
This easy small apple and almond cake, made without butter, can be served for morning coffee or dessert.
- 2 large Braeburn or Granny Smith apples, quartered, cored, peeled and sliced
- half cup blanched chopped almonds (70g package)
- 1 egg
- three-quarters cup sugar
- 1 teaspoon vanilla essence
- 1 teaspoon baking powder
- pinch salt
- 1 teaspoon cinnamon
- half cup standard flour
Preheat oven to 180C. Generously butter a 22cm round cake tin. Line the bottom with baking paper and also butter the baking paper. Or use a buttered pyrex pie dish.
First prepare the apples and almonds. Then combine all the ingredients in a large bowl. Keep stirring with a wooden spoon until the lumpy mixture packed with apples and almonds is thoroughly mixed and starting to slacken. Spoon into the cake tin and smooth the top.
Bake for about 25-30 minutes until golden brown on top. If baked in a tin, cool for 5 minutes, then turn out on a rack, peel off the paper and reverse onto a plate. If baked in a pyrex pie dish, serve straight from the dish.