Kristian’s Fluffy Top Apple Pie

This cake was my entry to the 2011 Salehurst/Manwood Road Street Party. I had never made the cake before, just thought about it long and hard. It turned out fine, in fact, it won the first price. Result.

Here’s how to make it.


Pie base
30 cl plain flour
10 cl sugar
1 tsp baking powder
150 g cold butter
1/2 egg

4-5 apples
2 tbs sugar
1 tsp cardamom
1 tsp cinnamon

Meringue topping
3 egg whites
150 g sugar
handful of strawberries


Turn your oven on to 170°C (gas mark n).

‘Pinch’ or mix the flour, sugar and baking powder with the butter. Do this as quickly as possible so the butter doesn’t start melting. Then mix in half an egg. Put the dough in to a fridge till it’s cool again.

Slice and dice the apples, mix in sugar, cardamom and cinnamon. Blast these in a microwave for a few minutes and drain the juices in to a cup. You’ll need this later.

Once your dough is cooled down press it against the sides of a pie tin (about ∅ 25 cm) and fill with your apples. Cover with tin foil and bake for about 30-35 minutes. Once done, let the pie cool down completely.

Meringue top

Pre-heat your oven to 150°C.

Whisk your egg whites till they hold a peak. While continuing to whisk briskly, mix in the sugar table spoon at a time. Once it’s all in and the mixture is smooth, almost has a metallic gloss to it, gently fold in the chopped up strawberries.

Put a sheet of non-stick parchment paper on your baking tray and draw a circle the size of your pie tin. Spread the meringue so it barely fits inside that circle. I like to then cover up the strawberries that show with a bit of mixture so from the outside, it looks like there isn’t any strawberries. Bake for about 60 minutes. (I know this sounds like long but it turns out meringue takes a while to bake)

Once done, carefully remove it off of the baking paper and place on top of your pie.

The Legendary Chocolate Cake

This recipe was originally published in my personal blog at

We were in Tampere, Finland, earlier this summer to organise and plan things for our wedding. One of the main points on our list was to find a cake worthy of us. We had some eight cakes to try out from several different bakeries but non of them really did it for us. There was nothing that stood out.

Apart from this one.

My uncle and godfather, Jussi, was leaving his job after buying a large hardware store and he was making cakes for his old department. The cake, Chocolate cake á la Veranne, was the absolute winner. No point in tasting anything after having had a slice of that. We had to have it.

Problem was of course that you couldn’t just go and buy it. We had to make 14 of them in the week leading to the wedding.

It turned out to be quite a lot work but I learned some tips and tricks along the way so the recipe below have been amended a little from the original.

Chocolate Cake á la Veranne


  • 1 dl strong coffee
  • 250 g dark chocolate
  • 250 g butter
  • 2 dl sugar
  • 4 eggs

Whipped cream and raspberries for topping.


1. turn your oven on at 175ºC. Attach a sheet of non-stick baking paper to a 23 cm loose-base cake base.

2. Place a large mixing bowl over a sauce pan with simmering water. Add coffee to the bowl.

3. Piece by piece, mix chocolate with the coffee.

4. Measure your sugar and butter. Cut the butter into smallish slices. Add a little bit of butter and sugar at a time to the mixing bowl. Mix well as you go along.

5. Take the mixing bowl of the heat. Mix your eggs slightly and add them into the dough.

6. Pour your mixture into the cake base and bake in the oven for 1:00-1:15 hours. The cake will rise while it’s in the oven but goes down as it cools and gets a crunchy top. Let the cake cool down completely in the cake base.

7. The cake is at it’s best after spending a night in a fridge.

End notes:

As we could only make few a day, we had to freeze the cakes after cooling them down. Luckily, it turns out the cake freezes really well without loosing any of the taste and the crunchiness of the top stays almost the same, too. As we were making these in bulk, we used nice but pretty basic dark chocolate (in fact, it was lactose free, which limited our choice) so I believe next time I’ll try with some posh chocolate. Perhaps even a flavoured one.

Runeberg’s Cake Recipe

Or, Runebergin torttu, as we say in Finnish.

For me, the favourite day of the year is, of course, 6th February, the day I was born. Second favourite? 5th of February because it was the birthday of another great Finn, Johan Ludvig Runeberg. I’ve got a bit of a sweet tooth and on Runebergs day, we have this seasonal delicacy called, to everybody’s surprise, Runeberg’s Cake. If I was to name my favourite cake, this would be it. Looking at it, it doesn’t look or soundlike anything special but the secret is that it’s laced with rum. In my case, lot’s of it.

Continue reading “Runeberg’s Cake Recipe”