To me this is pure childhood memories, Danish apple cake. My mom served it during autumn, when we got too tired of eating the apples raw. Maybe some would consider it a trifle, but to me it is as much a cake as other no-bake cakes. The silky apple puree shouldnt be too sweet, as the topping is made from a mixture of crushed macaroons and caramelized rolled oats. The top of whipped cream gives the perfect creaminess to match the acidity in the apple puree. Try to find apple varieties which taste a bit sour and are well suited for cooking. Belle de Boskop and Bramley are nice examples, but also Cox Orange is really good in a puree.
I love the traditionel version of this cake, but in this recipe I have pimped it up a bit, adding just a little English liquorice powder to the rolled oats. If you can’t get hold of it, leave it out. The cake taste great any how! 
This is quite a heavy dessert, but perfect after a small dinner or a long walk in the woods.You can make this recipe with other types of fruit, try pear or plum puree. Rolled barley or spelt can be used instead of rolled oats.
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Danish apple cake (with a twist)
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This classic Danish apple cake features a silky apple puree that’s perfectly balanced with a topping of crushed macaroons and caramelized oats, finished with a creamy layer of whipped cream.
Ingredients
- 700g (about 2 1/2 cups) apple puree
- 2 tbsp honey or maple syrup
- 1 tbsp (15 g) butter
- 3/4 cup (75 g) rolled oats
- 1 1/2 tsp English liquorice powder (optional)
- 10 almond macaroons or Italian amaretti biscuits
- 4-8 tbsp (60-120 ml) Port wine
- Whipped cream, for topping
Instructions
- Melt the butter and honey or maple syrup in a pan over medium heat.
- Add the rolled oats and roast for about 5-7 minutes, stirring frequently, until they turn golden and smell slightly roasted and nutty. If using, add the English liquorice powder and stir well to combine. Let them cool completely.
- Crush the almond macaroons or amaretti biscuits into small pieces.
- In a serving dish, layer the apple puree, followed by a layer of the crushed macaroons, and then a layer of the cooled caramelized oats.
- Repeat the layering process until all ingredients are used, finishing with a layer of oats on top.
- Drizzle the Port wine over the top layer.
- Top with whipped cream just before serving.
Notes
- For the best flavor, use slightly sour apple varieties like Belle de Boskop or Bramley.
- If English liquorice powder is unavailable, simply omit it.
- This dessert is quite rich, making it ideal after a light meal.
- You can substitute rolled barley or spelt for rolled oats, and try using pear or plum puree for a variation.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30
- Sodium: 50
- Fat: 15
- Carbohydrates: 55
- Fiber: 5
- Protein: 3
- Cholesterol: 25
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Frequently Asked Questions
What apple varieties work best for the puree in this cake?
The author specifies slightly sour, cooking-friendly apples — Belle de Boskop, Bramley, and Cox Orange are all named as good examples. The article explains the puree should not be too sweet, because the topping of crushed macaroons and caramelized oats is already sweet, and the contrast with an acidic puree is what makes the dish work.
What is English liquorice powder and do I have to use it?
English liquorice powder is a fine ground powder made from the liquorice root, with a strong anise-like sweetness. In this recipe 1 1/2 tsp is stirred into the caramelized rolled oats as an optional flavoring. The article and notes both say to simply leave it out if unavailable — the cake tastes great without it.
Can I make this cake with fruit other than apple?
Yes — the article specifically suggests pear or plum puree as alternatives to the 700 g of apple puree. The notes also mention that rolled barley or spelt can replace the rolled oats if needed.
When should I add the whipped cream?
The whipped cream is added as the very last step, just before serving — not assembled ahead of time. The Port wine (4–8 tbsp) is drizzled over the top layer of oats first, then the cream is added at serving so it stays fresh and does not collapse into the layers.
I tried a similar version when I was in Aarhus a while back, it was pretty good but this one looks much better.
Thank you Yuri, what a compliment!
I think every family has its own recipe, so this is just my family version of it. It’s allways exciting to order it at a danish restaurant, since its different every time, allways a new experience.
But try it, or make your own version :)