Danish Apple Cake

This is really a heavenly cake. It melts in your mouth, and you get the sweetness from the apricot jam, together with the fluffiness from the inside. You don’t need to cut it with a knife, you just need to tear and share. Well of course you need to cut it into a slice.

I always make this cake when I have an abundance of eating apples, yes you can use any apple you want, some say to use cooking apples I have never had a failure with eating apples. There just the two of us at the moment, I am still shopping for a family this is why I have left over fruit to use up. And what  better way than to made this lovely apple cake. I am sure I will adjust to cooking just for the two of us in time.

This cake is quite popular in most countries, not just in Denmark, each region has its own, including in the UK particularly in Somerset where I live, because there are plenty of apple orchards, in this part of the region. They also use the apples mainly for cider, but we are not talking about the popularity of the good old cider, my favourite, I am proud to say!

Let’s see how to bake this cake:

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Danish Apple Cake

Votes: 2
Rating: 4.5
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Course

Cake

Prep Time

30 minutes

Cook Time

50 minutes

Servings

slices

Ingredients

• 155 grms Caster sugar fine sugar
• 3 med Eggs
• 200 gms Margarine
• 200 grms Self raising flour
• 1 tsp Baking powder
• 2 tbsp Lemon zest you can use orange rind
• 2 tbsp Apricot jam ( optinal )
• 4 small Eating apples peeled and cored ( any kind)
• 1 tbsp Sugar

Course Cake Prep Time 30 minutes Cook Time 50 minutes Servings slices Ingredients 155 grms Caster sugar fine sugar 3 med Eggs 200 gms Margarine 200 grms Self raising flour 1 tsp Baking powder 2 tbsp Lemon zest you can use orange rind 2 tbsp Apricot jam ( optinal ) 4 small Eating apples peeled and cored ( any kind) 1 tbsp Sugar

Votes: 2 Rating: 4.5 You: Rate this recipe!

Instructions

1. Preheat the oven gas mark 3/160. Line a 9" round tin with grease proof paper, or use paper case if you have. I also used an extra greaseproof paper around in-case the cake will rise to much.

   
2. Whisk the eggs with the sugar for about 5 min.
3. Warm the margarine in the microwave oven for 10 seconds then pour over the eggs and sugar, whisk for 1 min then add the flour and the baking powder and whisk for 2 mins.
4. Pour into the prepared tin. Slice the apples then arrange them as you wish, I like mine rustic looking, but don't over crowd them then sprinkle with sugar.

   
5. Bake on the lower shelf for 50 mins, use a tooth pick in the centre of the cake, if it comes clean your cake is done, then take the cake out from the over and put on a cooling rack.

   
6. Heat up the apricot jam in the microwave to a boiling point then brush over the cake. Do this when the cake is very hot.

   
7. Leave to cool down in the tin before you remove the paper. Beautiful and fluffy, serve with a nice cup of coffee.

   

Recipe Notes

When baking this cake it is better to use margarine, I used (Stork) not butter.

You don't have to use apricot jam at the end, you can just sprinkle with Demerara sugar.

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