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Eplekake med hasselnøtter og karamellfudge

29/9/2014

3 Comments

 


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Nå er sesongen for norske epler. Da er vel ny en eplekake på sin plass. Denne har jeg bakt i en liten langpanne,
pyntet med hakkede hasselnøtter og myk fudgekaramell. Kaken blir ganske mørk og spennende i fargen pga det brune sukkeret. Jeg har kjøpt inn massevis av epler, for tanken er å lage både eplemos og eple chutney. Så får vi se hvor langt jeg kommer  og hvor mange epler det blir igjen å lage noe med. Epler er en populær frukt her i huset. 
Eplekake med karamell og nøtter
1 liten langpanne
200 g margarin, smeltet
3 dl brunt sukker
3 egg
3 dl hvetemel
1 dl grovt mel (feks sammalt hvete)
1 dl havregryn
2 ss linfrø
1 ss kanel
2 ts bakepulver
5 epler
1 dl hasselnøtter, grovhakket
Karamell fudge
1 dl fløte
1 dl lys sirup
1 dl sukker
1 knivsodd salt flak

Forvarm ovnen til 175 grader. Legg et bakepapir i en liten langpanne.
Smelt smøret og la det avkjøles noe. Skrell eplene og skjær dem i tynne båter. 
Visp sammen mel, havregryn, linfrø, kanel og bakepulver i en bolle.
Visp egg og sukker luftig og porøst. Hell i smøret og rør forsiktig. Deretter det tørre i to omganger.
hell røren i formen og trykk ned epleskivene. Strø over nøttene og stek på midterste rille i ca 20 min.
Lag fudgen ved å koke opp fløte, sirup og sukker i en liten tykkbunnet kasserolle. La det småkoke i ca 10 min
og rør i saltet. Ta ut kaken og hell på hasselnøttskje over fudgen når kaken er varm. Sett den inn igjen og stek videre 5 min. La kaken avkjøles i formen.
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ENGLISH
Apples are in season and I bought a bunch. I am planning to make both applesauce and apple chutney. If they last long enought that is. Apples are a popular fruit in my family. I love to bake new versions of applecake. This one is mysteriously dark in color, lots of apples, hazelnuts and has a caramel fudgy glaze. 
Apple caramell fudge cake
7 oz butter, melted
1 1/4 cup brown sugar
3 eggs
1 1/4 cup all-purpose flour
1/3 cup whole wheat flour
1/3 cup + 1 tbsp oats
2 tbsp flax seeds
1 tbsp cinnamon
2 tsp bakingpowder
5 apples
1/2 cup hazelnuts, roughly chopped
Caramel fudge
1/3 cup double cream
1/3 cup golden syrup
1/3 sugar
1 small pinch sea salt flakes
Preheat oven to 350 F. Cover a 9X11 inch baking dish with parcement paper.
Melt the butter and let it cool slightly. Peel the apples and cut them into thin wedges. 
Whisk together flours, oats, flaxseed, cinnamon and baking powder in a baking bowl. 
Beat eggs and sugar until pale  and fluffy. Pour in the butter and stir gently. Then add the dry in two batches. 
Pour batter into the baking tin and press down the apple slices. Sprinkle with nuts and bake for about 20 min. 
Create the caramel fudge by bringing the cream, syrup and sugar to boil in a small heavy-based saucepan. Let it simmer for about 10 min and stir in the salt. Remove the cake from the oven and pour over the fudge while the cake is hot. 
Put it back in and bake for a further 5 min. 
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3 Comments
Frances Auty
3/10/2014 05:29:45 am

Help! In the UK and speaking English. Your recipe doesn't say how much sugar to whisk with the butter. In the middle of making it now and don't know how much to use.

Reply
myfoodpassion
3/10/2014 07:51:50 am

I am so sorry I left out the sugar in the recipe. I have updated the recipe now. 300 ml brown sugar.

Reply
Frances Auty
4/10/2014 02:27:52 am

Thank you. 😊

I went ahead and baked with a guess of 7oz sugar, and we were very happy with the result. I'll share pics on my FB page later and a link to you recipe.




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