Classic Danish Apple Delight
Indulge in the classic flavors of Danish cuisine with this exquisite Danish Apple Cake, also known as Reinette-Kage. This recipe, handed down through generations, offers a soft, buttery base enriched with tart apple slices that caramelize beautifully as they bake. Perfect as an afternoon treat or a refined dessert, it pairs wonderfully with vanilla ice cream or a dollop of whipped cream sprinkled with chopped hazelnuts. This versatile cake can be made ahead of time, as it freezes well and retains its delightful texture when reheated.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
cooking apples
3-4 (peeled, cored, and sliced into wedges)
plain white flour
200g
white or brown sugar
150g (for batter)
butter or margarine
200g (melted)
large eggs
2 (whisked)
baking powder
1.5 teaspoons
vanilla essence
1 dash
lemon rind
2 tablespoons (grated, from half a lemon)
sugar
a little (sprinkled on apple tops)
Instructions
1
Preheat your oven to 175°C (350°F).
2
Peel, core, and cut the apples into wedges approximately 4mm thick, set them aside.
3
In a large mixing bowl, whisk the eggs until frothy and gradually incorporate the sugar, mixing until the mixture is light and airy.
4
Gently melt the butter without overheating it (using a microwave or stovetop) and let it cool to room temperature. Then, add the melted butter and grated lemon rind to the egg mixture, stirring well.
5
In a separate bowl, combine the flour, baking powder, and a dash of vanilla essence. Gradually fold this dry mixture into the wet ingredients until just combined.
6
Prepare a large baking tin or lasagna dish by lining it with greaseproof paper, making sure the paper extends about 5cm beyond the edges of the tin. Cut into each corner and press the paper into the base and sides.
7
Pour the cake batter into the lined baking tin. Arrange the prepared apple wedges vertically in the batter with the curved side facing up and sharp edges down, so they are fully submerged to prevent burning.
8
Lightly sprinkle a thin layer of sugar over the exposed apple tops.
9
Bake the cake in the preheated oven for approximately 45 minutes or until a skewer inserted into the center comes out clean.
10
Remove the cake from the oven and allow it to cool partially in the tin. Once firm, transfer to a wire rack to cool completely before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic Danish Apple Delight?
It is a traditional Danish Apple Cake, also known as Reinette-Kage, featuring a buttery base and caramelized apple slices.
What is the Danish name for this recipe?
This recipe is also known as Reinette-Kage.
What type of apples should be used?
The recipe calls for 3 to 4 cooking apples, which should be peeled, cored, and sliced.
What is the recommended oven temperature?
Preheat your oven to 175°C or 350°F.
How thick should the apple wedges be?
The apple wedges should be approximately 4mm thick.
How do I prepare the eggs and sugar?
Whisk the eggs until frothy and gradually incorporate the sugar until the mixture is light and airy.
Can I use margarine instead of butter?
Yes, the recipe allows for either 200g of butter or margarine.
How should the butter be prepared before adding it to the batter?
Gently melt the butter and allow it to cool to room temperature before stirring it into the egg mixture.
What kind of sugar is best for the batter?
You can use either white or brown sugar for the cake batter.
What size tin should I use for baking?
The recipe suggests using a large baking tin or a lasagna dish.
How do I line the baking tin?
Line the tin with greaseproof paper that extends 5cm beyond the edges and press it into the base and sides.
What flavorings are added to the batter?
The batter is flavored with lemon rind, vanilla essence, and a buttery base.
How should the apple wedges be arranged in the cake?
Arrange them vertically in the batter with the curved side facing up and sharp edges down.
Why must the apples be submerged in the batter?
Submerging the apples helps to prevent them from burning during the baking process.
Is there a topping for the cake?
Yes, a thin layer of sugar is sprinkled over the exposed apple tops before baking.
How long does the cake take to bake?
The cake should bake for approximately 45 minutes.
How do I check if the cake is done?
The cake is done when a skewer inserted into the center comes out clean.
What is the cooling process for this cake?
Allow the cake to cool partially in the tin until firm, then transfer it to a wire rack to cool completely.
What are the best serving suggestions?
It pairs wonderfully with vanilla ice cream or a dollop of whipped cream sprinkled with chopped hazelnuts.
Can this Danish Apple Cake be frozen?
Yes, this cake freezes well and retains its texture when reheated.
How many eggs are needed for this recipe?
The recipe requires 2 large whisked eggs.
How much flour is used in the batter?
The recipe uses 200g of plain white flour.
What is the purpose of the lemon rind?
The lemon rind adds a zesty citrus flavor to the buttery cake base.
Can I use vanilla essence or vanilla extract?
The recipe specifically lists a dash of vanilla essence.
Is this a traditional recipe?
Yes, it is a traditional Danish recipe handed down through generations.
What is the texture of the finished cake?
The cake has a soft, buttery base with caramelized fruit.
How much baking powder is required?
You will need 1.5 teaspoons of baking powder.
What is the weight of the sugar needed for the batter?
The batter requires 150g of sugar.
Does the recipe use lemon juice or rind?
The recipe uses 2 tablespoons of grated lemon rind from half a lemon.
When is the best time to serve this cake?
It is perfect as an afternoon treat or as a refined dessert.