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in the kitchen with: rigetta klint’s Æblekage

by Kristina Gill

I was having lunch at an Italian restaurant last week when everyone at our table was attracted by the fig dessert on the menu.  The waiter broke the news that it is too early for figs, but at the end of the apple season, so why not try an apple dessert.  After her very popular beetroot pesto in March, Rigetta Klint, founder of Slow Fashion House, has shared her version of a traditional and very popular Danish dessert,  æblekage. Translated into English it is “apple cake“, though you will see it is not exactly a “cake”.  It is perhaps similar to an apple parfait!   This version of the recipe makes the most of simple staples in the home:  breadcrumbs, sugar, butter, and apples.  It dresses it up with some almonds and a dollop of cream.  I can imagine making this with many different kinds of fruit.  Tinker with it to fit your palate.  It won’t disappoint!  -Kristina

About Rigetta: Danish-born Stockholm-based designer Rigetta Klint is founder and creative manager of the virtual department store SLOWFASHIONhouse. Rigetta Klint carefully selects the brands and products based on her vision. The SLOWFASHIONhouse presents a collection of items ranging from perfectly scented perfumes to clothing and furniture.  To see Rigetta’s philosophy in action, take a sneak peek into her Swedish home.  For daily inspiration on fashion, design and slow life, you can read her newsletter.


Crumb mixture:

7 tablespoons  salted butter
1/2 cup sugar
3/4 pound stale bread crumbs (wheat or rye)
1/4 cup almonds, finely chopped

Apple compote made from:

3 pounds apples with peel but cored
2.5 cups sugar or to taste
1 vanilla pod, finely chopped
1/4 cup ml water

1 2/3 cup (400 ml) double cream (40% fat), whipped

Place the apples in a large pan with the sugar and 1/4 cup of water.  (You may choose not to use any sugar when you make your apple compote.)  Cover and simmer until the apples break down.  How long this takes will depend on how small your apple pieces are.  Set aside to cool.

Melt the butter and sugar together in a heavy pan, then add the crumbs and stir over a medium heat until crisp.   If you use large pieces of bread, you can pulse them in a food processor after they have crisped, together with the almonds, to form a coarse meal.  You want to preserve the crunchiness of the crumb mixture, so don’t pulse it too finely.

In individual serving dishes, layer the crumbs and compote, ending with crumbs. Top with whipped cream.

You can save any of the compote you do not use to make another dessert with ready made puff pastry, on toast, or over ice cream.

{Food photography by Kristina Gill}

Why Rigetta chose this recipe

I like this recipe because it reminds me of Sunday afternoons from my childhood.  I also like it because it’s easy and because it’s sweet and fresh at the same time ( you can make it with rhubarb as well).   In my version, I leave the peels on the apple because it adds more flavor, and instead of using oats or granola, as the traditional recipe does, I use bread crumbs and almonds.

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  • Absolutely beautiful photography. I agree with Hilda: it does look delicious and deceptively simple.

  • Honestly, very nice pictures……nice honest description of a delicious but yet simple dessert! I don’t confess to be a cook……BUT the way u described it, hopefully, I can not mess this up! Thanks!

  • This reminds me of something my grandmother used to make but with more panache. I can’t wait to try it out at the next family gathering – thanks!!!

  • Wow – this looks amazing. More importantly, it looks like a sweet treat my kids would eat (and could have fun helping me make). Thanks for sharing!

  • anything with apples is my favorite kind of sweet. this looks easy and delish. might make it for tomorrow’s bbq as i saw some fine looking apples at the market near where we are staying!

  • i’m not normally big on apple desserts, yet the 2nd photo above absolutely has me wanting to grab that apple and eat it right away. and i’m all for trying this recipe – love rigetta’s suggestion to do it with rhubarb. better hurry – before the season is over ! ;) but hey, then there will be figs…

  • I look forward to trying this. I’m always looking for new stuff to do with apples. Yum!

  • Apple season has just started in my part of the world! Will be trying this delicous treat on the weekend. Perfect!

  • I have to confess that I had some of the apple compote left over after making this, and it is really good just with plain yogurt!

  • I just tried this receipe and it tasted great, except it turned out a little different then yours. First, I have an IH system so the heating works differently. (oh, I live in Japan and IH’s are very common here) My apple mixture turned out to be kind of a carmalized apple instead of a compote. It ended up being really sweet so I had to put the apple and crumbs over ice cream to eat it. Otherwise, it worked out great and I will be trying this again. Do you know anything about cooking on an IH stove? I have trouble sometimes since it goes from 1-3 and a 2 can end up being a high heat setting. (T-T)

  • Hi Victoria! I have absolutely no clue!! I will see what I can find out for you though! Maybe the best thing is just to watch the apples? If you slice them thinly, it won’t take too long for them to break down. Apples are pretty sweet on their own, so you can even reduce the amount of sugar by half or more and still have something sweet enough to be very nice. I’ll report back as soon as I learn about IH systems!

  • Thanks for responding so quickly!

    I actually only used about 1 cup of sugar. Maybe I should add more water? I diced the apples into very small pieces and I was constantly stirring them to make sure that they didn’t burn (Of course they did begin to burn the second I took my eyes off of them). Maybe I was stirring too much so the water evaporated. I added extra water as I was going along because I didn’t want the apples to stick to the pot and I figured water is what helps the apples to turn into a compote…..BUT good news! I ate my carmelized apples over very tart plain yogurt and it was absolutely DELICIOUS! Even if it didn’t turn out exactly the way yours did I am very happy with this receipe!!!!