Danish apple cake (Æblekage)

I was recently lucky enough to be given a couple of carrier bags of Bramley apples from a neighbour and also managed to forage some dessert apples from a recent trip out kayaking! So what to make?

Well, for some time now I have been meaning to make my mother’s Æblekage, which translated from Danish means apple cake. It’s not really a cake though, as there is no baking involved; it’s more like a trifle-type dessert minus the cake and custard! It is often served in the afternoon with coffee and does solidify like a cake when left in the fridge.

My mum has been making Æblekage for as long as I can remember and I think most Danes have their own way of making it. Some use breadcrumbs or even crushed macaroons in the layers but this version uses toasted oats which are coated in butter and sugar. Many versions also use only dessert apples but there is a nice contrast to be had when using Bramleys too, in both texture and flavour.

The stewed apple doesn’t want to be sweet but the sugar is just there to take away the tartness from the Bramleys. The crunchy sweet layer of oats contrasted with the apples and cream make for a delicious dessert and the grated chocolate is just my mum’s indulgent addition.

I have made enough for 8 servings as personally I like to have enough dessert for the next day (and it’s so good) but you could always halve the quantity.

Traditionally, Danish apple cake is served in a crystal bowl, but can also be made in individual goblets if you prefer (fab for dinner parties). This is a very budget friendly dessert especially at this time of year when apples are in plentiful supply and there are lots of offers out there!

I don’t think my mum has ever measured anything out for her Æblekage as most of her recipes are just done from her head and by eye. This is therefore my interpretation and after asking my son to compare the two versions he said mine was spot on – job done!