PEARLY ALMOND APPLE CAKE
Pärlströdd mandelkaka med äpplen
In Sweden, we call the crushed loaf sugar "pearl sugar", hence
the "pearly" in the name! :oD You can also use rhubarbs,
redcurrants, or banana instead of apples.
Makes 1 cake, 8 - 12 pieces
INGREDIENTS:
Please see conversion chart below! :o)
5 eggs
2 dl (1 cup) sugar
1 dl (1/2 cup) powdered sugar
150 g (good 5 oz) grated almond paste
2 tbs cinnamon
3 1/2 dl (1 3/4 cup) all-purpose white flour
4 apples
1 dl (1/2 cup) crushed loaf sugar ("pearl" sugar)
150 g (good 5 oz) butter or margarine
METHOD
Heat the oven to 150 - 200C/300 - 400F. Butter and breadcrumb a
round baking dish.
Beat eggs, sugar, and powdered sugar white and fluffy. Coarsely
grate the almond paste, mix with cinnamon and flour and fold it
into the batter. Pour in the dish.
Core and thinly slice the apples. Gently press them down into the cake
batter, sprinkle with "pearl" sugar, and put on the fat in thin slices
with a cheese cutter. Bake for about 40 minutes. Turn off the oven
and leave the cake in there for 5 - 10 minutes to "settle down".
Serve lukewarm with custard or half-melted vanilla ice cream. Enjoy!
Conversion Chart
1 1/2 liter = 6 cups
1 liter (l) = 4 1/4 cups = good quart
500 ml = 1/2 liter = good 2 cups
1 dl = 100 ml = scant 1/2 cup
50 ml = 1/2 dl = scant 1/4 cup
1 kg = 2 1/4 lb
500 g = 1/2 kg = 1 lb 2 oz
250 g = 1/4 kg = 9 oz
100 g = 3 1/2 oz
50 g = scant 1/2 cup = 1 3/4 oz
1 inch = 2,54 cm
100 - 150C = 212 - 300F
175 - 225C = 350 - 425F
250C = 475F
275C = 525F
Submitted by Bella
(Isabel Brattkull from Gothenburg, Sweden).
July 23, 2000
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