Looking for a new dessert at work, I was inspired by online photos from Swedish baker Beesham Soogrim. They were for a apple cake that looked rustic, delicious, and elegantly simple; apples baked on top of a batter, then sprinkled with cinnamon, sugar and dotted with butter.

Emailing a request for a recipe to the man behind the cake, he kindly sent it to me.  The hitch? The ingredients were vegan; featuring soy cream, vinegar, and no dairy. Not sure if the clientle I serve would readily embrace this approach, I used Beehsam’s weights and measures, then translated his cake to an egg and dairy version. And it worked. Thank you, Beehsam! A marvelous cake you gave us.