Monday, 13 September 2010

Swedish Apple Cake

Fate did not want me to succeed with this dessert. Switching on the oven tripped the mains switch, although I didn't notice for 10 minutes. Once that was sorted, I threw a joint of pork into the cold fan oven and got on with the batter for the cake. When I opened the oven door 30 minutes later to put in the cake, the oven was still cold. So it had to go into my small top oven and cook from cold while plans for a traditional Sunday dinner were abandoned. We later determined that it was just the fan element which had blown - the oven can still be used conventionally, but on that setting I can only cook one thing at a time.


I used Allegra McEvedy's for Swedish Apple Cake, previously published in the Guardian. I followed the recipe exactly, except for the problems with cooking - it had an hour starting in a cold oven. In addition to the sprinkling of cinnamon and sugar on top (I used demerara) I  added some maple sugar too. I only had two Bramley cooking apples so used an eating apple to make up the numbers.


The finished 'cake' had the dense texture of a thick batter rather than cake, what I imagine a clafoutis to be like, and although a pleasant enough flavour, was quite bland. I felt it needed more flavour in the batter - citrus zest perhaps, or even just vanilla extract. It was definitely improved by eating it with a creamy acompaniment, as suggested. I didn't have any cream, so served it with appple and elderflower flavoured yogurt. I imagine it might be quite heavy to eat cold - I will warm it in the m/wave before serving the leftovers. Although not a bad dessert, I don't somehow think it will be making a regular appearance on the table - I want something more than just 'pleasant'.

13 comments:

Les rêves d'une boulangère (Brittany) said...

The texture looks fantastic, really smooth and lush. At least all you have to do next time is amp up the zest/extract .

Margaret said...

I always feel cheated when a recipe doesn't live up to expectations, it is such a shame.
Hope you get the oven fixed very soon.

C said...

It's a shame you didn't like it, but good to have an honest opinion!

Hope the oven fan is fixed soon.

Suelle said...

Despite my earlier misgivings, the cake was actually better served at room temperature - or perhaps it had just matured overnight. Either way it tasted more apple-y today. It's certainly edible, even if it won't be made again.

Foodycat said...

I made a similar cake a while ago and came to exactly the same conclusion about blandness and lack of wow. I made it again with plums and it was gorgeous - it needs the extra sour juicyness.

Celia @ Fig Jam and Lime Cordial said...

Bugger about the oven, Suelle! Hope you get it sorted soon. I mainly cook with fan, and blew both my rear fan elements over the course of several months - I didn't even notice the first one had gone, but kept wondering why my oven kept browning on one side only. D'uh!

Glad the cake was improved overnight - I actually find that to be the case quite often with apple recipes!

Suelle said...

Foodycat - good idea to use plums. I'll bear it in mind for the future.

Celia - a new element is on it's way! OH will need to clean the oven first, so some good will come out of it! ;)

Lucie said...

This looks a wonderful cake.... I adore apple cake so will experiment with this recipe.

joanna said...

I need good apple cake recipes right now, if this isn't the one, can you point me to a favourite one please Suelle, Celia just reminded me that I have loads of apples and pears to 'deal with' in the garage.... I do like the picture of this one - it certainly looks good. Home made yoghurt?

Suelle said...

Hi Joanna - are you sure you want cake recipes? Most only use a small quantitiy of apple, which isn't much use of you have a glut. Are your apples eating apples or Bramleys? This is my favourite recipe which uses a Bramley apple:
http://www.bbcgoodfood.com/recipes/1711/squidgy-lemonginger-cake

The original of this recipe used sliced eating or cooking apples, sultanas and a little sugar in the middle, and is the recipe I usually use if I want a cakey type dessert rather than a pie or crumble. You don't need to make the 'lip' around the edge with a drier fruit like apple. It has a dryish shortcake-like texture so needs cream or yogurt with it:
http://mainlybaking.blogspot.com/2009/08/another-baking-session-with-rhubarb.html

snowy said...

It's a shame that the cake didn't turn out as well as you'd have liked. Hope the oven is sorted soon.
I like apple cakes, and often use a recipe of yours Suelle that you posted on the bbc food site ages ago. I can't find the link to post it here.
You put half the dough in the tin, cover it with apples then put the rest of the dough on top. We love it.

Suelle said...

Hi Snowy. The apple cake you mention uses the same dough as the rhubarb one I've mentioned to Joanna in my post above. I'm sure she'll appreciate the recommendation!

joanna said...

You are right, the apple cakes don't use that much apple do they? I think it might have to be strudel, and more chutneys then but I am going to slope off with your suggestions too. Wow that lemonginger one looks the business all right ! Thanks Sue! I have egremont russets, sunset and another one - small tree with three grafts that have gone mad this year and loads of Concorde pears. And my neighbour just gave me a bag of her pears, there's a lot of to-ing and fro-ing with garden produce at the moment...