As the eyes of the world turn to the Sochi 2014 Winter Olympics and we witness some of the finest athletes in the world compete in their chosen sport, there is no need to be watching on an empty stomach! As the world gathers in Sochi, Russia, we bring the world together in the kitchen and celebrate international diversity with some classic world famous desserts.
You've heard the adage "As American as apple pie." Well factually, apple pie was first concocted in Europe, though for all intentions it may have been perfected in America. I am not a huge fan of American apple pies. For my taste there is usually too much crust and not enough apples. When it comes to the European types of apple pie, I do enjoy them. When this Swedish version of apple pie hits my table, I literally become enthralled!
For my money, this may be the best apple pie (cake) on earth. This pie (cake) in brimming with apples. This pie (cake) is filled with 10 apples! And just wait until your mouth takes in the incredible spicy sweetness of the top crust -- just the top crust because this pie (cake) has no bottom crust! This is probably as pure of an apple pie (cake) as you will find.
You will notice that I refer to this dessert as a "pie" yet also refer to it s a "cake." The reason for this is simple. Due to the fact there is no actual crust involved here, in Sweden they refer to this as Apple Cake -- in America we would call it a pie.
Ingredients needed to make Sweden Apple Cake (makes 1 cake):
- 10 green apples, peeled, cored and thinly sliced
- 1 cup butter, softened
- 2 cups brown sugar
- 2 cups flour
- 2 tsp. ground nutmeg
- Pre-heat oven to 375.
- Layer the bottom of an 8x10 cake pan with the sliced apples.
- In a medium bowl whisk together the remaining ingredients.
- Place the dough over the apples and pat down.
- Place in oven and bake 45 minutes.
- Remove from the oven and let cool 15 minutes before serving.
The internationally bestselling cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," is now in it's third printing and available worldwide in both hard cover and e-book versions. The paperback version will be released March 4, 2014.