Moma bear told me that the first snow fell over Sweden last week. She hurried into the kitchen and made this apple cake, based on a old family recipe from our danish side and adapted to be more in time. I think that’s a pretty awesome response to snow.
My Danish Grandma’s Apple Cake
About 1 hour, serves 4
Red Apple Sauce
- 1 kg (2 lb) apples
- 250 ml (1 cup) water
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon vanilla powder
- 1 teaspoon ground cinnamon, (or cardamom)
- 1 tablespoon lemon juice
Date and Nut Crumble
- 100 g (1 cup) almonds
- 100 g (1 cup) hazelnuts
- 8 dates
Whipped Coconut Cream
- 1 can coconut milk or coconut cream. If you are using milk, place it in the fridge for a few hours before whipping it.
How to do it:
- Rinse the apples and chop them in bite size pieces, discarding the core.
- Place in a large pan along with water, fresh ginger, vanilla powder and cinnamon.
- Let simmer on low heat until soft (about 20 min).
- Meanwhile, place the nuts on a tray and roast at 150C (300F) for approx 15 min.
- Remove the pits from the dates and chop them into smaller pieces, then mash them with a fork. (you might want to soak then for a while in water before doing this)
- Chop the nuts medium fine, make sure to reserve a handful nuts to use as topping, and mix the rest with the date paste so it forms a crumble. Set aside.
- When the apples are done, use a blender (I used a hand blender) to mix into a smooth applesauce. If you prefer larger pieces of apples in your sauce, just blend it briefly.
- Stir lemon juice into the sauce.
- Leave out to cool down or scoop up into large jars and place in the fridge.
- Scoop out the solid cream from 1 can of chilled coconut milk.
- Mix (use a mixer to whip) until its fluffy and forms soft pekas.
- Place apple sauce in the bottom layer in 4 glasses or jars, top with nut and date crumble and then scoop over whipped cream.
- Sprinkle chopped nuts on top and njoy.
