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Danish Apple Cake | Æblekage

Makes One 6″ Cake Æblekage can be made any number of ways, but this recipe is super special because Anne A., one of our Danish readers, found it in her mother’s recipe box.  We did a little tweaking and, voila… Global Table’s Aeblekage, a little like Anne’s mamma used to make. The texture is on the muffin-side of things; you’ll love it with coffee or tea. Ingredients: 1/2 cup butter, softened 1 cup brown sugar 2 eggs 1 tsp vanilla extract 1 teaspoon baking powder 1 teaspoon cinnamon 1 1/2 cups flour 1 small apple, halved and sliced thinly 1 small apple, diced Topping: 1/8-1/4 cup brown sugar 1/8-1/4 cup chopped walnuts Dots of butter Use a 6″ cake pan Method: Put a load of laundry in the washer (optional). Preheat the oven to 350F. Meanwhile, cream butter with brown sugar until light and fluffy. Add in the eggs, one a time. Next up, vanilla extract – the best perfume in the world (just dabble a little on your wrists). Next, drop in the dry …

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Brandy Poached Apples | Firikia Glyko

Serves 4 Sweet and spiked with cinnamon, Firikia Glyko is wonderful warm with vanilla ice cream, or cold with nothing more than a spoon and a smile. (Ice cream is my addition and, while not super authentic, is extra lip smacking) Ingredients: 4 small, firm apples (I used honey-crisp) 2 cups sugar 2 cups water 2 sticks cinnamon 4 whole cloves 1/4 cup brandy (optional) Method: Put on a frilly apron and a pair of fuzzy slippers. Add sugar and cinnamon sticks to a medium pot. Splash in some water and bring to a gentle simmer.  The cinnamon will start to perfume your house in the most magical, grandmotherly way. Meanwhile, peel 4 small apples… Remove the bottom with a paring knife. And replace it with one whole clove. Carefully place in the hot syrup and simmer gently for about 45 minutes. Be careful not to boil or the apples will cook too quickly and fall apart. Add the brandy in the last five minutes of cooking – or, like me, you can completely forget …

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