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Danish apple cake

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Danish apple cake

(Æblekage)

Martinmas Goose and Danish Apple Cake are almost inseparable partners.

 

3 lb (1 ½ kg) apples - not too sweet

10 oz (300 g) sugar

10 oz (300 g) dried breadcrumb

7 oz (200 g) butter

¼-½ pint (2 ½ dl) whipping cream

 

Peel and halve the apples, removing the core.

Slice thinly - do not place in cold water to preserve the colour.

Grease an oven-proof dish and line with a layer of breadcrumbs.

Dot with lumps of butter, sprinkle with sugar to taste and cover with a thick layer of apples.

Repeat until all is used up, finishing with a layer of breadcrumbs.

Press well together, dot with butter and bake at 330°F (165°C) for about 30 minutes until the apples are cooked through.

Cool and turn out of the form, decorating with whipped cream when quite cold.

The apple cake may also be served luke-warm with whipped cream.

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