Oh well Hello there! It really feels like its been ages since I sat down to write a new recipe. You can probably guess what’s been keeping me away from my computer. Exams. The past few weeks have been the dreaded pre-exam weeks where I go into zombie-mode in my PJ-bottoms just flipping pages after pages. I finished the last one of my exams yesterday – I wrote 7 full a4 pages in two hours and woke up witch aching muscles in my arm and hand. Turns out writing a Strategy-exam is equivalent to a gym session!
So, the new recipe today is a real autumnal one. Harvest apple-cake with the addition of lemon and cardamom. The apples right now is just to die for, so crisp and full of flavor and just perfect for cooking and baking. And those in combination with a lemony soft sponge with just a hint of cardamom and a side serving of vanilla ice-cream. Heaven!
180 g butter
200 g sugar
1 tsp vanilla sugar
1 lemon, zest
1,5 tsp ground cardamom
225 g flour
1 tsp baking powder
3 tbs milk
4 tbs cinnamon
4 tbs sugar
Apple Harvest Cake
Preheat the oven to 175 degrees. Grease a loose-bottom tin with butter (around 24 cm in diameter) and add a baking paper in the bottom to sto the cake from sticking.
Melt the butter and allow to cool down then add in the sugar, vanilla sugar, lemon zest and ground cardamom. Add in one egg at the time, stirring in between. Sift the flour together with the baking powder in the bowl and stir gently to combine. Pour the batter into the baking tin.
On a plate, combine the cinnamon and the sugar. Cut the apples into thin slices and give them a gentle toss in the cinnamon-sugar before arranging them closely on top of the batter.
Bake in the lower half of the oven for 30-35 min or when a toothpick comes out clean. Allow to cool down slightly or completely before serving.