| Swedish Apple Cake |
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| Written by Billington's, 2004 | |
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Apple and cinnamon are two favourite Swedish flavours and they complement each other deliciously in this moist cake with crisp almond topping.
250g (10oz) eating apples, grated 2-3 tbsp lemon juice 110g (4oz) butter 225g (8oz) light muscovado sugar 2 eggs 225g (8oz) self-raising flour 1⁄2 tsp salt 1 tsp ground cinnamon 1⁄4 tsp ground cloves 2 tbsp flaked almonds, lightly toasted Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Toss the grated apple in the lemon juice to prevent it becoming brown. Cream the butter and sugar until light, then beat in the eggs, one at a time. Sift the flour, salt and spices into the mixture and fold in gently with the apples. Spoon into a greased 20cm (8in) round cake tin and sprinkle over the almonds. Bake for about 11⁄4 hours until golden brown. The cake will be cooked through when a skewer inserted in the middle comes out clean. Cool in the tin for 10 minutes then turn out onto a wire rack to finish cooling. Store in an airtight tin for up to three days. Serves 6-8 |
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