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Eric Lanlard’s Scandinavian apple cake

24/11/2017

P&O Cruises Food Hero Eric Lanlard channels Scandi-style hygge with this warming recipe from his book, Afternoon Tea

Scandinavian apple cake, taken from Afternoon Tea by Eric Lanlard. Published by Mitchell Beazley. Photography by Kate Whitaker

Scandinavian apple cake, taken from Afternoon Tea by Eric Lanlard. Published by Mitchell Beazley. Photography by Kate Whitaker

In eager anticipation of his cruises to Norway on board Britannia B813 and B825, master pâtissisier and P&O Cruises Food Hero Eric Lanlard shares his passion for feel-good Scandinavian flavours with a rich apple cake recipe from his new book.

 

"Scandinavian baking has now been put back on the map and I am a big fan," says Eric. "This rich, spicy apple cake is delicious served warm with a sweet vanilla custard."

 

Serves 8-10 

 

Preparation time: 25 minutes 

Cooking time: 50-60 minutes

 

Ingredients

150g (5½oz) unsalted butter, melted and cooled, plus extra for greasing

5 firm apples, such as Granny Smith or Cox

150g (5½oz) light muscovado sugar

2 eggs

300g (10½oz) plain flour

2 tsp baking powder

1 tsp mixed spice

1 tsp ground cinnamon

½ tsp freshly grated nutmeg

200g (7oz) golden sultanas

100g (3½oz) walnuts, roasted and chopped (see tips below)

4 tbsp apple brandy (optional)

apricot glaze (see tips below), to decorate

sifted icing sugar, for dusting

 

Method

1. Preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4

2. Grease a 20cm (8in) diameter springform cake tin and line with baking paper

3. Peel and grate all but one of the apples into a bowl, add the sugar and cooled butter and combine. Add the eggs and mix well

4. Sift the dry ingredients, then add to the apple mixture and fold in. Stir in the sultanas, walnuts and brandy, if using

5. Pour the mixture into the prepared tin. Peel and slice the remaining apple, then arrange on top of the cake in a neat circle

6. Bake in the oven for 50-60 minutes until golden and a skewer inserted into the centre comes out clean. (The cake will be very moist, but that’s normal.) Leave to cool in the tin for 5 minutes, then transfer to a cooling rack

7. Brush with a little apricot glaze and leave to cool, then serve with a light dusting of icing sugar

 

Tips

For roasted walnuts or any other nuts, simply spread whole nuts over a baking tray and roast in the oven at 180°C (fan 160°C)/350°F/gas mark 4 for 8-10 minutes, or until golden and crisp – be sure to watch them, as they can burn quickly. Leave to cool, then chop or grind in a food processor as the recipe requires.

 

To achieve a professional, glossy finish on cakes and tarts, use apricot glaze. To make the glaze, put some apricot jam into a small saucepan and gently warm through, then press through a fine sieve to remove any lumps. Using a pastry brush, brush the warm glaze over the finished cake or tart and leave to cool.

 

Eric Lanlard’s Afternoon Tea, published by Mitchell Beazley, is out now

 

Join Eric on board Britannia B813 and B825 for two special Norwegian Fjords cruises in May and September 2018.

 

 

Click here to find out more about Scandinavian cruises.

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