Rustic Apple Cake

Sometimes all you want from a cake is something easy and tasty that will help use up a huge glut of apples. Okay so the latter part is a little uncommon but the first two are very much true here. I first came up with this recipe a few years ago to use a bumper apple crop as I had tired of the usual tarts and pies and it rather delectable if I say myself. Moist and dense with sharp chunks of apple and polenta for an unexpected crunch it works well with a cup of tea or warm with a dollop of cream for an easy pudding. Plus the high fruit content means you can dupe yourself that it's practically one of your five a day if you have a large enough slice!

Ellen Svinhufvud Almond Cake

I've never been so glad to have decided to keep a physical recipie file as when I came to make this cake earlier in the week. I made it a couple of years ago but had not tried again since as although it is not difficult it is sinfully rick and does require a bit of a time commitment to assemble. It came to mind again when I was thinking of something to bake for my father's birthday, he is on a low-carb diet so the traditional sponge was out. I went to the recipie folder on my laptop and could I find it? No. Printed recipies? Also no. I had already set my heart on making this recipie so began a google quest with permutations of 'Finland, court, cake, almond, egg white, cream, coffee etc...' just as I was ready to give up hope I had one last look in the file - and there it was, the pages had just been stuck together with the remenants of my last attempt at it.

So what do you get with this cake that I spent so long (unnessicarily) searching for? Its namesake is the wife of the third president of Finland who would serve this at her coffee evenings over a hundred years ago. It is a decadent combination of layers resembling giant macaroons sandwitched with whipped butter and cream flavoured iwth coffee and more ground almond and then coated in toasted flaked almonds. A small piece is enough to satisfy and it has a lovely chewiness to it from the slow cooked merangue layers. It is also a great gluten free option as it has no flour in it or for those who want something to satisfy a macaroon lover without having to baby dozens of neat little shells.

The recipie that I used (although I'm sure I found it on a different blog) is from here, however it isn't particularly clear and I had to use a bit of guess work as to what was needed basedon my experience making macaroons so I have expanded on it a bit to make it easier to follow.