I was flicking through my mother’s old recipe folder the other day when a recipe I’d never made had caught my eye (it translated to White Cake with Apple). I realised the only reason I’d never made it was because it had a type of flour in it called “Grahams Mel” which is Danish and so not readily available over here. Although I did recently find it available on Ocado’s website! I decided to substitute the Danish flour with some Wholegrain Spelt, took out the mixed peel from the recipe and set about changing the fresh yeast to fast action yeast. After a trial run making 2 long cakes I had lots of compliments from the family (and my mum) but I just thought it wasn’t hitting the spot. It needed more cinnamon, almonds and some vanilla icing, oh and how about making it into a ring shape I thought to myself! I also decided that it was totally unnecessary to make 2 cakes when one was more than enough.
This recipe is a lot quicker than many similar recipes as all the dough ingredients are mixed together in one go and there is a lot less proving time as well.
A rectangle of dough is folded over the apples,
The dough is then turned in on itself to form a ring
So that is how my Spelt Danish Apple Ring was born.
I am entering my recipe into Credit Crunch Munch which is run by Helen at Fuss Free Flavours & myself and being hosted by Michelle of Utterly Scrummy, as I used up almonds which were languishing in the cupboard and the rest of the ingredients are inexpensive too. As this recipe is perfectly suited to breakfast I am also entering the Breakfast Club Challenge (where the theme is fruit this month) run by Helen of Fuss Free Flavours and being hosted this month by Michelle (aka Super Woman) at Utterly Scrummy. Next I’m entering Tea Time Treats where the theme is bread and is run by Karen at Lavender & Lovage and Kate at What Kate Baked who is hosting this month. Finally I am entering Javelin W/arrior’s Made With Love Monday challenge as this cake is totally made from scratch.
- For Dough:
- 200g Plain flour
- 135g Wholegrain spelt flour
- 65g Salted butter (cut into dice and softened)
- 65g Granulated sugar
- 15g Finely chopped almonds
- 1 x 7g Sachet fast action yeast
- 1 ½ Medium eggs (beat 2nd egg to split & keep other half to glaze)
- 100 mls Luke warm milk (slightly warmer than your finger)
- Filling:
- 2 Dessert apples, medium sized
- 50g Soft Brown sugar
- 1 tsp Cinnamon
- Topping:
- ½ beaten egg for egg wash
- 20g Roughly chopped almonds
- Icing:
- 140g Icing sugar
- 2 tblsp Milk
- ¼ tsp Vanilla extract
- Prepare a large baking sheet with a sheet of lightly buttered baking paper.
- Put all the dough ingredients into a stand mixer adding the milk last.
- Using a dough hook beat all the ingredients together for a few minutes until well combined. (This will be wetter than a conventional bread dough but should leave sides of bowl when beaten – otherwise add a little more flour).
- Cover the bowl with cling film and put in a warm place for 20 minutes – will swell slightly.
- Peel, core and finely slice the apples and toss together with the cinnamon and brown sugar to coat.
- Stretch out the dough onto a well floured surface and using a floured rolling pin make a large rectangle (about 39cm wide and 1cm deep).
- Place a double row of apples across the centre of the dough.
- Fold the two sides of dough across the apples overlapping one side with the other.
- Now carefully transfer to the baking paper on baking sheet and form a ring by squashing the 2 ends into each other.
- Cover with oiled cling film and put in a warm place for 30 minutes (it won’t rise significantly).
- Pre-heat the oven to 190°C.
- Brush the dough ring sparingly with egg wash and scatter over the coarsely chopped almonds.
- Bake in centre of oven for 20 - 25 minutes until golden. (If browning too soon place some foil over, shiny side down, you may also need to turn the baking tray around to avoid browning on one side).
- Place on a cooling rack.
- Make up the icing by mixing the icing sugar together with the milk and vanilla extract.
- When the cake is warm you can ice and eat warm or wait until it’s cool. This cake can also be reheated in oven the next day and is great for breakfast too.
The perfect Autumn treat!
53 comments
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Martina Evans
20/01/2016 at 4:59 am (UTC 1) Link to this comment
This looks fantastic, Camilla; I would definitely love to make and eat this!
Ursula Hunt
17/11/2014 at 6:39 am (UTC 1) Link to this comment
This looks really tasty and professional, not sure mine would look as good
Camilla
17/11/2014 at 4:52 pm (UTC 1) Link to this comment
Thank you Ursula;-)
Allison Grant
09/11/2014 at 8:36 pm (UTC 1) Link to this comment
This looks amazing. I will have to give it a go.
Anne Dalzell
14/10/2014 at 9:09 am (UTC 1) Link to this comment
I bought spelt flour about 6 months ago with good intentions and then never made anything. Will try this for Halloween
Camilla
15/10/2014 at 11:03 pm (UTC 1) Link to this comment
Fabulous:-)
Paul Wilson
11/10/2014 at 1:11 am (UTC 1) Link to this comment
That looks super tasty – I like the idea of using spelt.
Galina V
11/05/2014 at 2:27 pm (UTC 1) Link to this comment
Very pretty! The icing is so cheerfully applied.
Camilla
12/05/2014 at 1:31 pm (UTC 1) Link to this comment
Thank you, it was fun:-)
Annie Costa
04/04/2014 at 7:34 pm (UTC 1) Link to this comment
Looks delicious but I must say,the look of the cake is very much enhanced by your photography skills&what you place it on to display it!
Camilla
04/04/2014 at 8:32 pm (UTC 1) Link to this comment
Thank you, I’d love to do a photography course and have a decent camera:-)
K Mayers
07/02/2014 at 4:17 pm (UTC 1) Link to this comment
What an unusual recipe! I’d never heard of the word spelt re cooking before (pardon my ignorance but my wife is the main cook in our house). I like all the ingredients you’ve put into it so will have to give it a go sometime 🙂
sandra bald
03/02/2014 at 8:51 pm (UTC 1) Link to this comment
This looks absolutely delicious & so reminds me of “Swedish Tea-ring” that my mum used to make when I was a child (my mum is norwegian). My mum always used currants but I plan to use your recipe. Can’t wait to make it.
Camilla
05/02/2014 at 2:44 pm (UTC 1) Link to this comment
Thanks:-) Yes there were currants or raisins in this recipe but I took them out as my daughter is not keen!
Helen @ Fuss Free Flavours
11/11/2013 at 11:43 am (UTC 1) Link to this comment
I love this Camilla.
Really enjoying your Danish recipes!
Camilla
11/11/2013 at 10:51 pm (UTC 1) Link to this comment
Thanks Helen:-)
Susan Elaine Carter
10/11/2013 at 1:40 pm (UTC 1) Link to this comment
Sounds delicious – I like that you took the candied peel out & the tip about the foil.
Camilla
12/11/2013 at 9:59 am (UTC 1) Link to this comment
My husband doesn’t like candied peel either!
Annie Costa
03/11/2013 at 1:02 pm (UTC 1) Link to this comment
Looks absolutely delicious!
Alison
22/10/2013 at 11:38 am (UTC 1) Link to this comment
This looks amazing, I bet it tasted gorgeous
Tonkatol
19/10/2013 at 10:44 pm (UTC 1) Link to this comment
This looks and sounds absolutely gorgeous – have printed off the recipe and will be trying it out tomorrow!
Camilla
20/10/2013 at 2:21 pm (UTC 1) Link to this comment
Thank you, hope you enjoy it:-)
emma hunt
19/10/2013 at 1:22 pm (UTC 1) Link to this comment
Mmmmm This looks amazingly tasty ! May have to give this one a go although I highly doubt it will look as good as this! lol 🙂
Camilla
20/10/2013 at 2:25 pm (UTC 1) Link to this comment
I’m sure you can do equally well, it’s not difficult:-)
Nazima
18/10/2013 at 10:33 am (UTC 1) Link to this comment
Gorgeous cake Camilla. I made a spelt and apple cake recently, though not tried a ring mould like this and really want to. I shall be coming back to use your recipe as we love apple cake.
Camilla
18/10/2013 at 7:56 pm (UTC 1) Link to this comment
Thank you Nazima:-)
Jacqueline @How to be a Gourmand
18/10/2013 at 8:50 am (UTC 1) Link to this comment
That looks amazing Camilla – I would wolf this masterpiece down in no time at all. Just beautiful! You’ve done a great job!
Camilla
18/10/2013 at 8:55 am (UTC 1) Link to this comment
Thank you Jacqueline, very kind:-)
What Kate Baked
17/10/2013 at 9:10 pm (UTC 1) Link to this comment
Lovely, lovely, lovely Camilla! Thank you for entering TTT!
Camilla
17/10/2013 at 9:57 pm (UTC 1) Link to this comment
Thanks, you’re most welcome:-)
Maya Russell
14/10/2013 at 10:27 am (UTC 1) Link to this comment
Looks great. Thanks for the recipe. Have lots of apples too.
Camilla
14/10/2013 at 4:50 pm (UTC 1) Link to this comment
Thank you – hope you enjoy it:-)
yolanda (yoey) davis
12/10/2013 at 12:18 pm (UTC 1) Link to this comment
this looks absoloutely delicious.
Jen @ Blue Kitchen Bakes
11/10/2013 at 7:39 pm (UTC 1) Link to this comment
This looks very good, I love the icing on top as it makes it look so pretty and it works really well in the ring shape. I still haven’t tried spelt yet so I guess I really should see what all the fuss is about!
Camilla
11/10/2013 at 9:14 pm (UTC 1) Link to this comment
I went out to buy wholemeal flour recently and as it all had such a short sell by date I bought this Wholegrain Spelt which I hadn’t used before (had white up until now). I’ve stretched it out amongst mahy recipes so the cost isn’t too bad:-)
Lucy @SupergoldenBakes
11/10/2013 at 5:02 pm (UTC 1) Link to this comment
This is exactly the type of bake I love to make and I love to eat. Maybe I love it a little too much… Can’t wait for someone to turn sweet dough into a health food.
Camilla
11/10/2013 at 7:26 pm (UTC 1) Link to this comment
I’ve never done a sweet yeasted bread before so I must explore further:-)
Heather Haigh
11/10/2013 at 4:31 pm (UTC 1) Link to this comment
I have never tried spelt. That looks quitr breautiful.
Camilla
11/10/2013 at 7:27 pm (UTC 1) Link to this comment
Thank you so much:-) Do try spelt it’s really good and good for you:-)
Anne Wallwin
11/10/2013 at 2:23 pm (UTC 1) Link to this comment
that looks amazing!
Camilla
11/10/2013 at 7:27 pm (UTC 1) Link to this comment
Thanks:-)
Gill Bland
10/10/2013 at 10:43 pm (UTC 1) Link to this comment
I love the wrapping and rolling way of doing the ring. It’s great camilla. Nice work
Camilla
11/10/2013 at 7:31 pm (UTC 1) Link to this comment
Thank you Gill, it took a bit of trial and error but got there in the end:-)
Susan Hall
10/10/2013 at 11:34 am (UTC 1) Link to this comment
Looks very Chrismassy
Camilla
11/10/2013 at 7:36 pm (UTC 1) Link to this comment
Yes you could almost hang it on your door LOL:-)
prwilson
10/10/2013 at 1:17 am (UTC 1) Link to this comment
Great use for apple – got tons of apples at the moment.
Camilla
10/10/2013 at 9:05 am (UTC 1) Link to this comment
Excellent:-)
DANIELLE VEDMORE
10/10/2013 at 12:00 am (UTC 1) Link to this comment
Oooh you could have entered the GBBO with that! Looks to die for plus another way to use your apples! Cant believe you hand formed it! Mine would NOT look like that! xoxo
Camilla
10/10/2013 at 9:04 am (UTC 1) Link to this comment
Aah, thanks so much Danielle, it took a little bit of gentle persuasion to get the ring shape:-)
Javelin Warrior
09/10/2013 at 8:46 pm (UTC 1) Link to this comment
This look fantastic, Camilla. The drizzle frosting with the chopped almonds just takes it over the top – I’d happily have a slice of this for breakfast for dessert! And I love the simple method of turning this into a ring instead of multiple loafs…
Camilla
09/10/2013 at 11:49 pm (UTC 1) Link to this comment
Thanks Mark. I actually halved the recipe or I would have had 2 rings, just too much unless you’re into feeding the neighbourhood:-)
Janice
09/10/2013 at 4:50 pm (UTC 1) Link to this comment
Looks great, very GBBO!
Camilla
09/10/2013 at 5:21 pm (UTC 1) Link to this comment
Thanks Janice, the blood sweat & tears over this recipe finally paid off LOL. I really know how those bakers feel now!