I’ve been going on and on (and on) about my ultimate wandercrush, which has culminated into this final photo essay on Sweden. From the moment I stepped foot into Louise’s seaside home in charming little Nyhamnsläge to the moment our VW camper van pulled up to their schoolhouse-turned-missionary-church-turned-lakehouse in Bjälverud (yep, you read that right), I knew that capturing the beauty of the Swedish waterfront in simple photographic stills would be an impossible task; one can only come so close when attempting to objectify the sublime, but I felt compelled to—quite literally—give it a shot.
Likewise, from waterfront to waterfront, the kind of hospitality we were blessed with on this trip can’t be measured…except maybe by cake—more specifically, the “World’s Best Apple Cake”, whipped up by Louise’s aunt to append our last meal together.
Assembled around our final feast in the very same pews that the converted building’s last congregation would have worshiped in (and feeling similarly blessed), gathered around the massive wooden table splashed in beams of a Scandinavian sundown, a forkful of this cake did indeed taste like the best in the world.
“World’s Best Apple Cake”
adapted from a Norwegian recipe
- 2-4 organic apples, peeled and chopped
- 200g coconut oil
- 150g unrefined sugar
- 2 eggs
- 100g plain flour
- 50g almond flour
- 2 t baking powder
- chopped almonds
- nib sugar
Melt the coconut oil and add sugar. Stir in the eggs, flour, and baking powder.
Oil a dish (about 24cm in diameter) and preheat oven to 190ºC / 375ºF.
Place chopped apples in the dish, then pour over the cake batter mix. Sprinkle chopped almonds and nib sugar.
Bake for 30-40 minutes and serve with vanilla ice cream.