The Scandinavians are noted for their delicious cakes and pastries and Vetekaka med Applen (vehr-t’-kah-kah merd epp-lchn) is no exception. Serve this cake with tea or coffee.
4 oz. plus
1 teaspoon butter
1 oz. fresh yeast
1 oz. plus
2 teaspoon sugar
6 fl. oz. plus
1 tablespoon lukewarm water
12 oz. flour
1 teaspoon salt
4 large cooking apples, peeled, cored and thinly sliced
2 teaspoons ground cinnamon
22 oz. chopped almonds
With the teaspoon of butter, lightly grease an 8- x 12-inch baking tin.
Crumble the yeast into a small bowl and mash in the
½ teaspoon of sugar with a fork. Add
1 tablespoon of the lukewarm water and cream the water and yeast together until they form a smooth paste. Set the bowl aside in a warm, draught-free place for 15 to 20 minutes or until the yeast has risen and is puffed up and frothy.
Sift the flour and salt into a large warmed mixing bowl and stir in 2 ounces of the remaining sugar. Add the remaining butter to the bowl and, using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
Make a well in the centre and pour in the yeast mixture and the remaining lukewarm water. Using your fingertips or a spatula, gradually draw the flour mixture into the liquid. Continue mixing until all the flour is incorporated and the dough comes away from the sides of the bowl.
Turn the dough out on to a lightly floured board or marble slab and knead it for 8 minutes, reflouring the surface if the dough becomes sticky. The dough should be smooth and elastic.
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
Shape the dough into an oblong, slightly smaller than the area of the tin. Place the dough in the baking tin and set it in a warm, draught-free place for 45 minutes or until the dough has risen and almost doubled in bulk.
Arrange the apple slices over the dough, pressing them in firmly.
In a small mixing bowl, combine the remaining sugar, the cinnamon and almonds. Sprinkle this mixture over the apples.
Place the baking tin in the oven and cook for 40 to 50 minutes or until the cake has risen and is golden brown, and the apples are tender.
Remove the tin from the oven and allow to cool for 10 minutes. Transfer the cake to a wire rack to cool completely before serving.
Crisp little biscuits, Veteken should be served with butter and cheese.