Norwegian Apple Pie (Eplepai)

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Prep 20minBake 35minMakes 8-10 serves

Much more like a cake than a pie, this apple-dense traditional Norwegian dessert is comforting, homely and can warm the soul with just one mouthful – especially when served straight from the oven in generous scoops and topped with ice-cream or a large dollop of thick cream. Don’t overlook the fact that it is also pretty good served like any other cake, cooled and in wedges. The trick to this recipe is not to over-mix – only mix until the wet and dry ingredients are evenly combined.


  • Melted butter, to grease
  • 110g (¾ cup) plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • 110g (½ cup) caster sugar
  • 3 medium (about 150g each) apples (such as golden delicious, royal gala or pink lady), peeled, cored and cut into 2 cm pieces
  • 80g slivered almonds, toasted
  • 100g butter, melted and cooled
  • 1 egg
  • 2 tablespoons milk
  • 1½ teaspoons natural vanilla essence or extract
  • Vanilla ice-cream or thick cream, to serve


  1. Preheat the oven to 180°C (160°C fan-forced). Grease a 20cm springform tin with melted butter and line the base with baking paper.
  2. Sift together the flour, baking powder, cinnamon and cardamom into a large bowl. Stir in the sugar, apple and almonds. Use a fork to whisk together the butter, egg, milk and vanilla. Add to the flour mixture and use a spatula to mix until just combined.
  3. Spoon the mixture into the prepared tin and spread evenly with the back of a spoon. Bake in the preheated oven for 35 minutes or until golden and a skewer inserted into the centre comes out clean.
  4. Stand the pie in the tin for 5–10 minutes before removing the sides of the tin. Serve warm in scoops or at room temperature in wedges with ice-cream or cream.

Baker's Tips

  • This pudding/cake will keep in an airtight container at room temperaturein a cool spot for up to 3 days.

This recipe is from Anneka's SBS Food online column, Bakeproof: Scandi Baking. CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.