Fruity

Scandanavian apple cake
1. 

This apple cake is really a pudding rather than a cake

900g eating apples, peeled and cored
Half tsp cloves
55g granulated sugar
1 lemon, juice and grated rind
115g unsalted butter
350g fresh white breadcrumbs
Quarter tsp cinnamon
115g demerara or soft brown muscovado sugar

Put the apples, cloves, granulated sugar, the juice of the lemon and a about 150ml of water (just enough to prevent the apples catching) in a saucepan. Cook over a medium heat for about 15 to 20 mins until soft and pureed. Stir thoroughly. The apples do not need to be completely smooth

In a large frying pan, melt the butter and fry the breadcrumbs gently until they're golden. Sprinkle with the cinnamon and lemon rind, cook for about another 5 mins and then stir in the brown sugar

In a glass-sided bowl, put a third of the apple mixture, then a third of the breadcrumbs, another third of the appie, then breadcmmbs, and so on, finishing with a breadcrumb layer. Tap the bowl gently to make sure that the layers have all settled.

Refrigerate for at least two hours, then serve with fromage frais, greek yoghurt or lightly whipped double cream.

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