Thin Apple Cake
It's October again...
October wouldn’t be October without an apple recipe. At Sweden’s smallest factory, which happens to be devoted to apple products, I tasted the most heavenly little apple cake with a cup of freshly brewed coffee. I tasted carefully in order to record the ingredients on my tongue and recreate at home. Here is what I came up with and it is very good. The upside is that you can eat it in thin, small slices. The downside is that it does contain those bad boys, refined white flour, sugar and butter. This recipe contains no eggs.
Thin Apple Cake
4-5 tart medium-sized apples peeled and cut into slices
juice of 1/2 lemon
2.5 dl or 1 cup flour
1 tsp baking powder
2 tsps vanilla sugar
2 dl or 3/4 cup sugar
1.5 dl or 1/2 cup dessicated coconut
100 g or 3.5 oz. butter
4-5 dl or 1.5- 2 cups milk
Preheat the oven to 200 C or 392 F. Grease a pie dish. Prepare the apples and toss in lemon juice. Melt the butter in a pan, remove from the heat and blend in milk. Start with 4 dl. Combine dry ingredients in a bowl, make a well in them and pour in the butter and milk liquid. Blend with a hand-held beater. The batter should not be too stiff. Add milk if it is hard to mix with the beater. Pour the apples into the batter and mix into the liquid. Pour the batter into the pie dish. Bake for 20 minutes or until lightly browned.
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Learn more about Sweden’s smallest factory devoted to apples at Julie’s Nordic Island.
