Grandma’s Danish Apple Cake

Grandma’s Danish Apple Cake

I know what you're thinking. Where is that the cake and what's that red sauce? In most other countries this is able to be called a bit or a parfait, but in Denmark we call this an old-fashioned apple cake (although our version is modernized). 

I even have the fondest memories leaning over an enormous bowl of Gammeldags æblekage at my grandmother’s table . It’s made from smooth apple sauce (our version is red) topped with crushed cookie crumbles and topping and it had been my favorite dessert within the world. Me and my twin brother spent every other weekend and faculty holiday at my grandmother’s house. 

She was the warmest and calmest person we knew, always smiling. My memories are fading but whenever i feel of her I can smell the cigarillos she loved to smoke and therefore the toiletry she always wore. and that i remember her huge black & white marble cocktail table that we frequently sat around and her warm hugs. She had an enormous house and rented out one room within the basement, one on the highest floor and one within the garden to varied tenants. 

On weekends she baked for everybody within the house. Large batches of spiced cake , cake or her famous (in my world) old-fashioned apple cake. I never thought of it some time past but – damn! – she must are the simplest landlord. When my twin brother and that i were 10 years old she sadly gave up the ghost , two days after Christmas, and she or he left an enormous hole of emptiness in me. I even have been brooding about her such a lot lately as I even have been making this recipe for our youngsters and telling them stories about her.

We have actually changed quite few things from my grandmother’s recipe. We ditched the sugar within the apple sauce (because it’s really not needed if you employ sweet apples), replaced cookie crumble with an easy nut and date crumble and used whipped coconut milk on top to form it vegan. But it still tastes tons just like the ones she made. and therefore the texture is ace! It’s sweet and tangy and soft and rich and crunchy. 

And it’s pretty easy to form also . 

• 1) Cook apple sauce (or use readymade). 
• 2) Chop toasted nuts and blend with sticky dates. 
• 3) Whip cream. 
• 4) Layer. 
• 5) Dive in.

While testing the primary version of the recipe, David’s main concern was that it didn’t look pretty enough (typically him). I peeled the apples and didn’t blend the sauce so it did look rather yellow/brownish. But he found out that by using the foremost crimson apples we could find, kept the peel on, cooked on low heat then blended the sauce, it got a gorgeous pink/red color. I’ve never seen an apple sauce looking radiant like that before.


Make sure to cook a double batch of the sauce. It’s crazy good on top of yogurt and porridge bowls.

We are definitely not experts on whipped coconut milk . we've failed at making it numerous times as different brands behave differently and a few simply don’t work on all. key's keeping it chilled to urge the cream to break away the liquid and therefore the chilling is additionally essential when whipping. Usually, the cream solidifies so you scoop it out with a spoon, but when making the video above, we used a brand that separated without solidifying so we could simply pour the cream into the bowl while the remainder of the liquid stayed at rock bottom of the can. If you would like to find out more about Whipped coconut milk (and which US brands that employment best), go read Ashlae’s post on Coconut topping .


I should also mention that if you're not vegan or too keen on coconut milk , regular topping is simply as delicious.
If you cant find red apples like ours, you'll add a touch pomegranate juice or grated beetroot to the apple sauce while mixing to form it more red.


Red Apple Sauce

• 1 kg / 2 lb red apples (use local produce if available)
• 250 ml / 1 cup water
• 1 tbsp fresh ginger, grated
• 1/2 tsp ground vanilla powder
• 1 tsp ground cinnamon (or cardamom)
• 1 tbsp juice

Date & Nut Crumble

• 180 g / 1 cup almonds
• 100 g / 1 cup walnuts
• 8 dates

Whipped coconut milk (or regular cream)
1 can coconut milk, placed within the fridge for a couple of hours (or coconut milk or heavy cream)


Rinse the apples and chop them in bite size pieces, discarding the core. Place during a large sauce pan along side water, fresh ginger, vanilla powder and cinnamon. Let simmer on low heat for approx 20 minutes or until soft.


Meanwhile, place the nuts on a tray and roast at 150°C / 300°F for approx quarter-hour . Remove the stone from the dates and use a knife to cut them or a fork to mash them. Chop the nuts medium fine, reserve a couple a nuts for topping and blend the remainder with the date paste into a crumble. Set aside.


When the apples are done, use a hand (immersion) blender to combine into a smooth apple sauce. Stir juice into the sauce, leave to chill or scoop into an outsized jar and place within the fridge.


Scoop out the solid cream from 1 can of chilled coconut milk. Use a hand mixer to whip the coconut milk until it’s fluffy and forms soft peaks. If it feels too runny, place the bowl within the freezer for 10-15 minutes then try whipping again. If you wish it sweetened, you'll fold in some syrup or vanilla into the cream after it's whipped. If using regular cream, simply whip it until soft peaks form.


Place apple sauce as bottom layer in 4 glasses or jars (or use 1 big glass bowl). Top evenly with nut and date crumble then scoop over topping . Sprinkle chopped nuts on top. Enjoy!


They sit quite well within the fridge in order that they are often prepared a couple of hours ahead.