3 average-sized apples
50 ml Dansukker Light Brown Muscovado Sugar
50 ml Calvados
3 tbsp desiccated coconut
200 ml sugar
1 tsp whole cardamom seeds (crushed)
250 ml plain flour
1 tsp baking powder
75 g butter (melted)
100 ml liquid: milk, cream, water, Calvados
Desiccated coconut for the tin
50 g butter
2 tbsp Dansukker Sugar
2 tbsp Dansukker Light Brown Muscovado Sugar
200 ml porridge oats
100 ml coarsely chopped hazelnuts
1/2 tsp whole cardamom seeds (crushed)
Tin: approx. 1 1/2 litre round, loose-bottomed cake tin.
Baking time: 175 °C for 35-40 minutes in the lower part of the oven.
Mix the Calvados with the muscovado sugar and desiccated coconut in a bowl with a lid.
Cut and slice the apples into thin wedges and add to the bowl. Put the lid on, shake and leave to marinate – ideally for at least an hour.
Meanwhile make the topping for the cake.
Melt the butter and brown sugar in a wide-bottomed saucepan or frying pan until the mixture turns a light brown colour. Add the sugar, oats and nuts and cook, stirring, until a nice, light brown colour is obtained. Add the cardamom and leave to cool.
Beat the eggs and sugar until fluffy. Add the cardamom.
Mix the flour and baking powder and stir into the cake batter together with the liquid (pour off the Calvados from the marinade and use it as part of the liquid) and melted butter.
Pour the batter into a greased cake tin after scattering desiccated coconut inside. Take two thirds of the topping and spread it across the batter in the cake tin. Now press down all the apple wedges. Finally, spread the rest of the topping over the cake and bake in the lower part of the oven for about 35-40 minutes. Serve hot or cold with vanilla sauce.
Recipe Gunilla Falck, Gråbo, Sweden