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 recipes that will inspire you and has no pretty pictures to beguile you and get in the way of the cookery.
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 cake that 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 of Zwetschgendatschi, which is one of my favourite flavour memories buried deep in my soul from holidays spent in Bavaria around the Chiemsee.