I love apples an especially apple cakes

Groovy apple cake

We have several apple trees in our garden and especially one has given us lots of apples this year.

It is a Belle de Boskoop – a very good cooking apple.

To day I made an everyday cake with lots of apples in it.

For 1 big cake:

4 eggs

3/4 Cup (150 g) sugar – I used cane sugar

1 tsp. vanilla powder

1/3 Cup (75 g) melted butter

3/4 Cup (100 g) flour

4 TBSP (50 g) potato starch

1 tsp. baking powder

1/2 cup (50-75 g) shredded marzipan (almond paste)

2 pounds apples (peeled, cored and cut in thick wedges)

A little sugar and cinnamon for topping

Preheat the oven to 320 degrees F (160 degrees C).

Beat the eggs and sugar thick and creamy and add the melted (not hot) butter.

Sift the flour, potato starch and baking powder together and fold it into the eggs together with the marzipan.

Pour the batter into a prepared 9 inch cake tin and stick the apples in. Sprinkle a little sugar mixed with a little cinnamon on top and pop the cake into the oven for about 1 hour. Check with a toothpick if it is done and let it rest in the tin 15 minutes before unmolding.

Serve warm or cold as it is or with whipped cream or sour cream (crème fraiche) on the side.

Happy November!

Soft fruit jellies

Pâté de fruit – Homemade soft fruit jellies

In Denmark we call them FLÆSK meaning bacon – because of the stripes.
It takes some patience - but really they are very easy to make – and there is still lots of time to Christmas.

This recipe contains only natural ingredients – NO artificial flavors and NO artificial gelatin or pectin is added!

The natural pectin in the apples combined with sugar – and the time of boiling (to get rid of the liquid) does the TRICK.

1/2 TBSP vegetable oil
1 pound peeled apple slices
1/3 cup white wine or water
1/2 cup sugar
1 TBSP lemon juice
Citrus:
1 TBSP finely grated rind + 1/3 cup juice of lemon or lime
1/2 cup sugar
Berry:
1/2 pound fresh or frozen berries f.ex. Raspberries
1/2 cup sugar
Decoration:
sugar

Line a pan (4 by 10 inches) with parchment paper (baking paper) brushed with oil.
Place apple slices and wine/water in a saucepan and bring it to a boil. Reduce the heat and simmer covered until the apples are very tender (25 min.).

Process fruit and liquid until smooth in a food processor. Press through a strainer and divide into two saucepans. Add citrus rind, juice and sugar to one portion. Process berries in the food processor and add with sugar to the second portion.

Boil the fruit purees over moderately high heat, stirring often, until they thicken and any excess liquid has evaporated, about 30-45 minutes. Let them cool to room temperature.

Layer the two mixtures in the prepared pan and smooth the surface. Let it sit on the kitchen table 12 hours.

Unmold the “pâté” onto a flat dish with parchment paper. Cover with a clean cloth and let it “dry” at room temperature for 5-8 days.

Cut the “pâté” in slices or cubes and roll the pieces in sugar to coat.
Arrange on a platter and serve. Or refrigerate covered; they will keep for several weeks. Dab with paper towels before coating with fresh sugar.

Tip: Also try pure apple jellies spiced with a little cinnamon and/or ginger.