Having friends around, whether it be lunch, dinner or just for coffee is a good excuse to make a cake. Well, the ever wonderful Julia Child did say a party without a cake is just a meeting…
I guess we all have our favourite cakes we return to make again and again – mine include lemon yoghurt, a very rich banana chocolate affair and that old classic, a pineapple upside down cake. Then there are the cakes you make once and mean to make again, such as Diane Henry’s amazing rhubarb, marmalade and rosemary cake, but somehow never get around to in case it isn’t as good second time around. Then are the cakes you used to make a lot but haven’t done so for ages.
It is autumn here in the Southern Hemisphere, so time to make the most of apples, pears and feijoas. With friends coming round for Easter Sunday lunch, I decided to get out that old favourite, mammas äppelkaka, or mother’s apple cake.
The recipe, as you can see, is well used, and taken from the Swedish newspaper, Dagens Nyheter. The recipe is from 2002, but I guess I printed this off in 2012? Anyway, you can see it has been used more than once! At this point, I should explain…my husband is Swedish, and we lived in Denmark before coming out here. I went to Danish classes (even passing exams), but the languages at home were Swedish and English. I understand a lot of what I call ‘domestic Swedish’, and have no problems following recipes, for example.
However, as many of you will have experienced, a common problem when you try to use a recipe from another place is the measurements. For example, I have no idea what a stick of butter is when reading an American recipe. Since I have UK, New Zealand and Swedish cook books, I have a set of scales bought in the UK that has grammes and ounces (because I have a few old recipes I still use), a set of Swedish measuring cups that measure out decilitres, and a set of New Zealand measuring cups (that aren’t the same as US ones). I am pretty well covered I like to think!
Another issue baking things from recipes written in one country but making them in another, is that the ingredients may not be the same. Flour in particular varies from country to country depending on the type of wheat is used. For some reason, I could never make good scones in Denmark using the standard recipe I used in the UK. Anyway, you need to be prepared to accept that some things might not be quite the same and just experiment a bit. This was the first time I had made this cake here in New Zealand so I was interested to see how it would work out.
Actually, the turned out fine. It was a bit more crumbly, but it still tasted good and I will make it again. It is a cake good to have with an afternoon coffee and is, in my opinion, best served with a dollop of thick Greek yoghurt or a drizzle of cream.
So that is my entry into this week’s Weekend Coffee Share hosted by Natalie the Explorer. Do go and check it out – there are always some really interesting posts.
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