Today was lunch with friends, and I had offered to bring something sweet. There were a couple apples lingering in the veg drawer, so time to make an apple cake while the electrician finally installed the kitchen extractor fan, after three months of waiting. I looked up “eplekake 2 egg” for ideas and this one popped up: a thin quick apple cake, with butter shaved on top of batter. Interesting! The kitchen extractor fan was installed, but without working lights, so they uninstalled it. Maybe next week…
Here we go, adapted and translated from Eplekake raskt og enkelt which looks lovely.
A new Norwegian apple cake
3 medium eggs
200 grammes white sugar
150 grammes plain white wheat flour
1/2 tsp baking powder
2 apples (tart ones better)
2 tsp cinnamon
1 tbs sugar
shave over: 50–70 grammes cold butter
Whisk eggs and sugar until light and slightly firm. Carefully sift in flour and baking powder. Peel the apples and cut them into thin apple slices. Toss apple slices in a bowl with cinnamon and sugar. Heat oven to 200C.
Pour batter into a 24cm round cake tin (base lined with parchment). Arrange the apple slices in the batter (I put them in pointing to center, an external ring and leftover bits in centre).
Right before baking: With a cheese slicer or knife, shave the cold butter over and top with the last sugar. Bake at 200C lower half of oven for 30 minutes or so. Serve lukewarm with icecream for whipped cream.
Note: the article says the cake does not keep well, as there is no butter in dough but that it freezes well and thaws quickly. It was like an upside down pineapple cake in consistency, light and taller than expected. Maybe a bit less sugar next time. We had it with watermelon, then with some icecream, and most of the cake vanished.
Eaten at lovely lunch at a friend’s house, seven people from six different countries.