Sitting here this Friday evening with the rain coming down and the rather gloomy weather outside, it is hard to imagine that earlier this week the sun was shining brightly, with a feeling of spring more than winter. Still, the smell of a Swedish apple cake baking in the oven, with its rich odours of cinnamon, cake and apples, brings a cosy or ‘hyggelige’ (as they say in Danish) winter feeling to the house.
Kayaks for hire
Scandinavian and Nordic things have been much in our minds this week, from Iceland’s National Day on 17th June to Denmark’s general election results announced on Friday. Tomorrow, Saturday, is Swedish Midsummer, a time for parties, dancing around the midsummer pole, eating and drinking. It is a huge day of celebration in Sweden. Down here it is of course midwinter, and also my husband’s birthday. Photos of that in the next blog, but in the meantime, for those of you who speak Swedish, here’s the cake recipe!
That was a bit mean…but here we go in English. I have baked with different measurements in different countries, and own a selection of measuring implements accordingly. Conversion charts are easily available on-line these days, so unless you have Swedish measuring cups, you might want to spend 5 minutes converting.
Preheat the oven to 175C (for which you also need a Swedish oven for such precision?). For the cake you need 50g of butter, melted; 2 tablespoons of oil (I use rice bran); 1.5dl (decilitres) of a mix of cream and milk; 1 egg; 1.5dl sugar (I used caster); 3.75dl (precise these Swedes) plain flour; 3 teaspoons baking powder; apples, 1 grated and the rest to make a topping; cinnamon to taste.
Mix the melted butter with the oil and milk. Add and mix in the egg, sugar, sifted flour, baking powder and 1 grated apple. Pour the mixture into a cake tin (the recipe does not specify a size), peel and thinly slice enough apple to decorate the top. Bake for 45 minutes. As it says, this is a juicy cake to have with coffee. My verdict tomorrow.