Apple Cake with Almonds

This is the first thing I made from Claes Karlsson's book "Mer än bara Äppelkaka", which translates to "more than just apple cake". The book is indeed filled with apple recipes - many apple cakes, for sure, but not just apple cakes. Everything sounds delicious, and the pictures are to die for! Besides, I picked it up very cheaply at our annual book sales. A great deal, all in all.

This cake is a rather dense little thing, from all the almond paste, and it has a delicate flavor that contrasts well with the rustic pieces of cinnamon-scented apples that are scattered throughout. It freezes well, too, which is definitely a bonus.

Apple Cake with Almonds
from Claes Karlsson "Mer än bara äppelkaka"

300 g almond paste, at room temperature, diced
150 ml (about 130 g) sugar
125 g butter, at room temperature
3 eggs
200 ml flour (about 120 g)
2 tsp baking powder
2 tbsp vanilla sugar
100 ml crème fraîche (light versions work fine)
2 large apples, preferrably Jona Gold)
2 tbsp golden syrup
1-2 tsp cinnamon

Beat almond paste and sugar with a handheld beater on low speed until it's grainy. Add the butter and beat well. (The recipe specified ten minutes - I think I gave up after two. That was fine.) Add the eggs, one at a time, beating all the time. Stir in flour, baking powder and vanilla sugar, and finally, the crème fraîche.

Pour into a buttered and floured baking pan. (I use a 24 cm springform)

Wash and core the apples, but don't peel. Dice. Mix them with the golden syrup and the cinnamon, and scatter them across the batter.

Bake at 175 °C for 45-50 minuter. Serve with lightly sweetened whipped cream, vanilla sauce, ice cream - or what I did, mascarpone beaten with a little powdered sugar and vanilla.

Äppelkaka från Brösarp