apple cake ready to eat 

Norwegian Apple Cake inspired by Christer Rødseth from Restaurant Fjøla in Oslo
Indulge in individual apple cakes topped with delicious caramel and served with a vanilla-flavoured sour cream. Easy to make in advance and reheat in cast iron cocottes, which makes the apple cakes more fun to serve.

For 6 individual servings:


What you need for the sour cream whip:
200 ml sour cream (seterrømme)
1 tablespoon sugar
0,5-1 seeds from one vanilla pod

What you need for the caramel sauce:
200 grams sugar
100 ml double cream
50 grams salted butter
1 pinch Maldon seasalt

What you need for the apple cake:
200 grams sugar
200 grams salted butter
200 grams flour (wheat)
1,5 teaspoon baking powder
2 eggs
0,5-1 seeds from one vanilla pod
2-4 Granny Smith apples
1 piping bag
Topping sugar and cinnamon
6 Cast iron cocottes
butter and sugar

What to do:
» Start with the sour cream whip, as it needs to chill. Beat the sour cream, sugar and vanilla seeds until it stays in the bowl when you hold it upside down. Cover and store in the fridge until serving time.

» Now prepare the caramel sauce. Gently heat the cream and butter in a small saucepan. Slowly heat the sugar in a pan, until all the sugar has melted. Then add the cream and butter to the sugar, taking great care as it will bubble and release a lot of heat. Wisk to combine and add a pinch of Maldon sea salt. Set aside until serving time. (You may need to reheat to handle the caramel.)

» Now make the cake batter, beat the sugar, butter and vanilla seeds white, then add 1 egg at a time, then add flour, baking powder. Mix well and leave to rest while you prepare the apples. Peel and deseed the apples and cut into wedges, making around 12 wedges from one apple.

» Prepare to assemble the cake. Butter the cocottes and dust with sugar. Put the cake batter in the piping bag and share between the cocottes, around 100 grams into each, then push down the apple wedges into the batter, leaving about one cm to the edge. Dust the top with sugar and cinnamon to your taste. Cook without the lid on, in the middle of the oven on 150 Celsius for approx 40 minutes until golden brown.

apple cake 1
» Pour the caramel over the cakes when you have taken them out of the oven and let them rest for at least 10 min before serving.

» Serve the Norwegian apple cake on a wooden plank or a heat resistant plate, so you do not damage your table. Quenelle a spoonful of the wiped sour cream next to the apple cake and serve.

pyrex Cocotte 10 cm


» Make sure to put the lid on the cocotte if you are reheating the cake, again 160 Celsius around 10-15 minutes.