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Almond | Velbekomme

20 Sep 2007

Posts tagged with Almond

Bless Me Readers For I Have Sinned…

…it’s been nine days since my last confession and that’s a long time to go without food. Sorry. Since I didn’t have much luck gathering apple-advice in my former post, I had to dust through my archives and find this ancient recipe book known to Danes as Karoline’s Køkken (~kitchen).

Underneath a heavy layer of spider webs and those greasy spots that make windows on every page, I actually discovered a recipe that wasn’t half bad. A perfect way to finish off apples that are ready for the nursing home:
Apple Pie with an Almond Lid
1 kilo sliced apples
A bit of sugar and lemon juice
150 grams butter
1 decilitre sugar
1 decilitre plain flour
2 decilitres ground almonds
1 teaspoon cinnamon or cardamom

Turn on the oven and set it at 200 degrees. Place the sliced apples in your round baking tin, sprinkle with sugar and lemon juice. Stir the remaining ingredients together and spread the
mixture over the apples. It’s perfectly okay to let them peep through the lid here and there – it just looks kinda homely. Cook for 30 mins. & serve with whipped cream and a board game.

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12 Aug 2007

Posts tagged with Almond


I wish this recipe were my invention, I really do, but sadly this stroke of genius happened to someone else. Apple and macaroon cake with almond slices. The crushed macaroons in the mixture render the cake perfectly chewy and the surface lovely and golden. Here are ten (a nice number however incorrect it may turn out to be) easy steps to making this delight:

Apple-Macaroon Cake

  • 4 egg whites
  • 50 grams sugar
  • 250 grams macaroons (in Denmark: the Karen Volf kind)
  • 75 grams flour
  • 125 grams butter,  melted
  • 2-3 thinly sliced apples
  • Almond slivers 

Beat the egg whites and add the sugar just before they become completely stiff (meringue texture). Crush the macaroons, add flour & melted butter and mix it with the apple slices. Fold the meringue gently into the apple mixture and pour the whole lot into a greased regular size tin (22 cm * 6,5 cm) lined with paper BOTH in the bottom and on the sides as the mixture turns really sticky in the oven. Sprinkle with the almonds and bake at 160 degrees for an hour or until it turns golden and doesn’t stick. Leave to cool and serve with a mixture of creme fraiche, whipped cream and a bit of cinnamon.

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