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Scandi apple squares


Makes: 16
timePrep time: 30 mins
timeTotal time:
Scandi apple squares
Recipe photograph by Ant Duncan

Scandi apple squares

A twist on classic Swedish apple cake, these fruity squares are easy to make and travel well

Makes: 16
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
239Kcal
Fat
13gr
Saturates
6gr
Carbs
26gr
Sugars
16gr
Fibre
1gr
Protein
4gr
Salt
0.2gr

Emily Jonzen

Emily Jonzen

Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen

Emily Jonzen

Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes

Ingredients

  • 175g unsalted butter, plus extra to grease
  • 75g ground almonds
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 3 Bramley apples (about 450g)
  • juice of 1 lemon
  • 175g caster sugar, plus an extra 1 tbsp
  • 3 large eggs
  • 2 tbsp clear honey, warmed

Step by step

Get ahead
These keep for 3-4 days in an airtight container, or can be frozen.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 20cm square baking tin with baking paper. Melt the 175g butter and set aside to cool.
  2. Tip the ground almonds into a large mixing bowl, breaking up any lumps. Sift in the flour, baking powder, cinnamon and a pinch of salt.
  3. Peel and core the apples. Cut two into 1-2cm dice and stir these into the flour mixture. Cut the other apple into thin slices and set aside in a bowl, tossed with the lemon juice to coat.
  4. Whisk together the 175g sugar, the cooled melted butter and eggs. Add to the dry mixture and fold gently to combine. Pour into the prepared tin and arrange the apple slices over the top. Sprinkle over the extra 1 tablespoon of sugar and bake in the oven for 50-55 minutes, until risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes before transferring to a cooling rack. Brush generously with the warmed honey and leave to cool completely before cutting into squares.

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