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
Units
Scale
- 700g (about 2.5 cups) apple puree
- 2 tbsp honey or maple syrup
- 15g butter
- 75g (0.8 cup) rolled oats
- 1.5 tsp English liquorice powder (optional)
- 10 almond macaroons or Italian amaretti biscuits
- 4-8 tbsp 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