Swedish Apple Cake

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


  1. Preheat the oven to 180˚C, gas mark 4.
  2. Grease and base line a 23cm round loose bottomed tin with baking parchment.
  3. 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.
  4. Into the oven and bake for 50-55 minutes until golden and cooked throughout.
  5. While still warm, mix the honey with the remaining cinnamon and brush over the top of the cake.
  6. Allow to cool before removing from the tin.




About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
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