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 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