Sul Sul, gerbits. Recently, I honestly felt like I was swimming in apples. Daphne and I had been given so many apples for free and we both didn’t want to throw them away.
So, I have been making nothing but apple recipes for the last few weeks. And I decided that I was going to explore apple recipes around the world. Because I didn’t want to be burned out on the classic apple pie, or apple butter. So, I randomly picked countries or regions with different apple recipes.
Today’s recipe is a Swiss Apple Cake. When I saw this recipe, I had no idea what it was going to taste like. I thought it would be fun to try.
The first thing you are going to do is make your crust. Yes, a cake that has a crust.
To do this you will cream together your butter and part of the sugar until it is creamy. Whisk in 1 egg. Zest a full lemon and add half of the zest to the butter mixture. If you do not have a lemon on hand you can add 1 teaspoon of lemon juice to the butter mixture.
Add your flour and salt, and mix it until smooth.
Chill it in the fridge for 30 minutes or in the freezer for 15 minutes.
Preheat your oven to 350 degrees Fahrenheit.
After the dough has chilled, roll out the dough.
Put the dough in a pie dish and pierce the dough with a fork.
This is where I changed the recipe a little bit. The recipe calls for ground hazelnuts. I didn’t have that, and I Googled “what is a good substitute for hazelnuts?” and the search came back to say that almonds were the best. And so on top of the crust I put almond flour, which is finely chopped almonds.
In a medium sized bowl you are going to add another teaspoon of lemon juice, or the lemon zest, with part of the sugar, eggs and milk or cream.
Core and dice your apples. Distribute them evenly over the base and pour over the cream mixture.
Bake the cake for about 40 minutes.
This cake was different. I had to explain to Daphne that it was in fact a cake and not a pie. Honestly speaking she didn’t care whether it was classified as a cake or a pie. She said that she really liked it. The crust was one of her favorites. Because of the almond flour on top of the crust it made it taste like a fortune cookie. Which I thought was interesting.
I hope that you liked this recipe. Feel free to check the recipe out in the description down below. Vadish, Dag Dag.
Show the original author some 💖💖💖Kitchen Stories
Printable version of this recipe: on the blog
Feel free to support me on:
