Theidea for this cake loosely comes from the wonderful cook book “European Peasant Cookery” by Elisabeth Luard; it is her recipe for Apple Cake orÆblekage, which comes from Denmark. “European Peasant Cookery” is one of those great cookbooks that is packed with recipesthat will inspire you and has nopretty pictures to beguile you and get in the way of thecookery.
Axel has changed it quite a lot but the underlying concept remains the same – a rich, moist apple cake. The result came out as a rich and fulsome apple cakethat can be eaten hot or cold, as a cake or a pudding with custard or cream. It is a delicious balance between the sweetness of the cake with the tart freshness of the cooking apples; it reminds me ofZwetschgendatschi, which is one of my favourite flavour memoriesburied deep in my soul from holidays spent in Bavaria around theChiemsee.