Recipe of the Day: Trine Hahnemann’s Autumn Apple & Hazlenut Layer Cake

If you’ve seen our previous blog post, you’ll know quite what a spectacle a few cakes can create (the Danish cake table should be a feature of every party from now on!). If the photos were too much of a tease, here’s a recipe for one of the cakes that we had on the night - time to make the kitchen table your cake table!

Serves 12

For the cake
butter, for the tin
6 large eggs
300g caster sugar
250g plain flour
2 tsp baking powder
12 tbsp calvados or cognac

For the filling
5 tart eating apples, 500–600g
total weight
600ml double cream
200g hazelnuts, preferably fresh

For the topping
30g icing sugar
50g hazelnuts, chopped

Bake the cake the day before you want it, or it is too difficult to cut. Take a 24cm square or a 26cm round cake tin, line the base with baking parchment and butter it lightly. Preheat the oven to 180°C/350°F/gas mark 4.

Beat the eggs and sugar together with an electric whisk until light and fluffy; they should double or triple in volume and turn pale. Sift the flour and baking powder into the egg mixture and gently fold it in. Pour into the prepared tin and bake in the hot oven for 25 minutes. Check with a skewer if it is baked all the way through; it should emerge clean from the centre of the cake. Remove from the oven and leave on a wire rack to cool down, before removing from the tin.

Leave overnight. For the filling, peel and core the apples and grate them coarsely. Whip the cream until it billows and chop the nuts finely. Mix them all together.

Cut the cake in three horizontally with a serrated knife. Choose a serving dish and place the base layer of cake on it. Sprinkle with half the calvados. Spread one-half of the cream evenly over and place on the middle layer. Sprinkle with the remaining calvados, spread over the remaining cream, then place on the top layer. Sift over a dusting of icing sugar and sprinkle with hazelnuts.

Leave for 30 minutes to settle before serving.

This recipe is taken from Scandinavian Baking by Trine Hahnemann (Quadrille, £25)

A very Danish welcome to Scandinavian Baking by Trine Hahnemann

We couldn’t publish a book as beautiful as Scandinavian Baking by Trine Hahnemann without some form of celebration, so we held a little launch party at the Danish Church, next to Regent’s Park in London.


Being a baking book, and a Scandinavian one at that, there had to be cake. Trine, with a little help from family and friends who had travelled from Denmark, made a beautiful cake table covered with everything from a Autumn Apple & Hazelenut Layer Cake to bite-sized Napoleon’s Hats.

Cake tables are a tradition that often happen at birthdays in Denmark. They’re wonderfully old-fashioned, and guests are expected to try every cake (which no one at our party seemed to mind!).


Click on the cake table above to see more photos from the launch - there’s quite a few cake close-ups as well!

If you fancy having a go at making some of Trine’s delightful recipes yourself, her new book, Scandinavian Baking, is available to buy now - just click here!


And if you would like to see Trine and her excellent baking skills in action, tune in to Saturday Kitchen on BBC ONE, this Saturday at 09.45 AM.