I’m at my country house at the moment but I just wanted to let you know that there will be two more blog posts uploaded later this week. I hope this looks OK, I’m sending this from my phone because I didn’t bring my computer with me.
Anyway, this morning I took the subway into the city
and had a french little breakfast at my favorite café. If you’re ever in Stockholm, make sure to visit café Saturnus. They serve the greatest breakfast on weekends and their cinnamon rolls are as big as your head. Literally. The coffee is amazing too. This morning I had a bit a craving for something sweet so I had an almond croissant and a cappuccino. The croissant was stuffed with almond paste and topped with slivered almonds and lots of icing sugar. It was divine.
The picture does not do the croissant justice, it looked much better in real life.
I made this cake for mothers day. Let’s just say I earned some bonus points. This cake is very simple but packed with flavour!
Even though this cake doesn’t photograph well, trust me when I tell you, it’s easily gulped down. Quickly and in large quantities!
Apple cake with streusel topping
4 dl / 1.75 cups granulated sugar
100 grams butter
6 dl / 2.5 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons vanilla
1 tablespoon ground cinnamon
pinch of salt
2 dl / 0.8 cup yoghurt or sour cream
8 small or 4 large apples of your choice
3 tablespoons apple sauce
50 grams butter
1.5 dl / 0.6 cup all-purpose flour
1 dl / 0.4 cup granulated sugar
Set your oven to 175 degrees Celsius (350F). Melt your butter and set it aside to cool. Whisk the eggs and sugar until white and fluffy. Mix the dry ingredients and sift into the egg mixture, then add the yoghurt or sour cream and melted butter a stir until combined. Peel the apples and dice into relatively small cubes, fold them into the batter together with the apple sauce. Grease and bread a springform pan (approx. 24cm / 9.5 inches in diameter). Pour the batter into the springform pan and bake in the oven for 20 minutes.
While the cake is baking, pinch together the ingredients for the topping until it has the consistency of damp sand. When the 20 minutes are up, take the cake out of the oven and put the streusel topping on. Then bake for an additional 30-40 minutes. Test it with a fork in the middle of the cake, it should come out clean. It doesn’t have to come out completely dry but it also shouldn’t be wet.
This was passed down to me by my grandmother and it’s a hit every time I make it. I’ve had requests for the recipe multiple times so I thought I’d be well worth a spot on the blog! So here it is, the recipe for my French chocolate truffle cake (truffle as in the chocolate candy, not the mushroom).
6 dl / 2.5 cups granulated sugar
200g melted butter
pinch of salt
3 dl / 1.25 cups all-purpose flour
8 tablespoons cocoa powder
0.5 dl / 0.25 cup cold strong coffee
Optional: 150 grams of chocolate ganache or melted chocolate (I used some ganache I had left over in the fridge). Also you can flavour the cake with pretty much anything, like: orange zest, amaretto, berries or even spices.
Turn on the oven to 175°C (350°F).
Stir together sugar and eggs until well mixed. Do not whisk, you don’t want air in this batter. Then stir in the butter and sift the dry ingredients into the egg batter and mix gently until smooth. Stir in the coffee, ganache and any flavourings.
Grease a spring form pan and pour in the batter. Bake for approximately 30 minutes. Check every minute or so after 20 minutes has passed to make sure it doesn’t come out dry. The cake should still be quite wet in the middle but relatively dry around the edge of the pan.
The cake should sit in the fridge for at least 8 hours (I usually bake it in the evening and let it sit in the fridge over night).
Serve in any manor you wish!