More a Crumble than a Cake
UPDATED 2019
I'd call it more of a crumble or a crisp than a cake, but it doesn't matter because it is delicious!
What made it special was the use of spelt flour and breadcrumbs instead of oats and all-purpose flour for the topping. And cardamon instead of cinnamon for the spice. And almonds for the nuts.
I used Margareta Schildt Landgren's cookbook, Simply Swedish, for the recipe and then adapted it, doing the best I could with the conversions.
---Barbara
Swedish Apple "Cake"
(adapted from Simply Swedish)
Serves 4
4 firm crisp apples
4 T. butter plus extra for greasing the pan
grated rind from 1 lemon
3 T. superfine sugar
1/2 c. spelt flour (look in the organic aisle)
1/2 c. unseasoned bread crumbs
1/4 to 1/3 cup of almonds (either slivered or flaked)
pinch of salt
1/4 t. of cardamon, or more if you like
whipped cream for serving
Preheat oven to 350 degrees.
Grease a 9 inch ceramic baking dish or pie plate or cake pan. Rinse then peel, core and slice the apples. Arrange them in the greased baking dish, and pile them up in the middle, if needed.
Grate the lemon rind and sprinkle over the apples. Sprinkle the sugar next. Sprinkle the cardamon evenly over the top.
Mix the spelt and the breadcrumbs together, add a pinch of salt, mix again, then sprinkle evenly over the apples. Shave, or cut the butter into small pieces and dot the dish. Sprinkle the almonds over the top.
Let it cool slightly. Then cut a nice wedge and scoop it out into a shallow bowl. Add whipped cream. And serve with a spoon.
Delicious!
B