So here is the thing; you are making dinner for Eurovision fanatics and for each course there must be some link with the competition, but what? Well, this year it was held in Sweden so what better than a dessert of Swedish Apple Cake. This really does give American Apple Pie a run for its money, and while I am sure there are as many versions of this in Sweden as there are kitchens, this is the one I love and it is tried and tested.
Served warm or at room temperature with a light drizzle of cream or custard, and it can be made in advance and brought out when needed. You can save the left overs for teatime the next day, if it lasts that long – a pudding that goes on giving. Serves 6-8.
- 250g flour
- 2 tsp baking powder
- 1¼ tsp ground cinnamon
- 3 Bramley apples, peeled and cored
- 150g golden caster sugar
- 150g butter, melted
- 3 medium eggs, beaten
1 tbsp honey
- Preheat the oven to 180˚C, gas mark 4.
- Grease and base line a 23cm round loose bottomed tin with baking parchment.
- Peel and cut 2 apples into 1cm dice and add to the flour. Mix in the melted butter then the eggs. Spoon the lot into the tin. Peel and slice the remaining apple and arrange on top of the cake.
- Into the oven and bake for 50-55 minutes until golden and cooked throughout.
- While still warm, mix the honey with the remaining cinnamon and brush over the top of the cake.
- Allow to cool before removing from the tin.