July 27th, 2017
From ScandiKitchen: Fika and Hygge, by Bronte Aurell
Preheat the oven to 180°C (350°F) Gas 4.
Peel and core the apples, then cut into thin slices. If the slices are too thick they won’t cook properly, so aim for around 0.5–0.75 cm/ 1/4 –3/8 inch thick. Toss the slices in a little lemon juice to prevent discolouration and set aside.
Combine the vanilla seeds, butter and caster/granulated sugar in a large mixing bowl. Cream together until fluffy using the paddle attachment on the stand mixer or a hand-held electric whisk. Add the eggs, one by one, and mix until fully incorporated, scraping down the sides of the bowl if needed.
Sift in the dry ingredients and fold until smooth. Add the double/heavy cream and fold again to incorporate. Pour the mixture into the prepared pan and level the top.
Put the cinnamon, light brown soft sugar and apples into a plastic bag and shake to coat the apples evenly. Arrange the apples in a pretty pattern on top of the cake batter (I do three strips lengthways), then scatter over the flaked/slivered almonds.
Bake in the middle of the preheated oven for around 30–35 minutes or until a skewer inserted into the centre comes out clean. Note that if you change portion size or tin size, baking times will vary.
Slice into portions and enjoy warm or cold. This cake keeps well for at least 2–3 days stored in an airtight container.