Agathe Devisme is an adventurers French lady married, who opened Ipiutaq Guest Farm at a remote location in South Greenland. She combines her French culinary heritage with farm grown ingredients, to create delicious homemade meals for her guests. Her passion for cooking and presentation is apparent on every plate she presents. The guest house sits on a sheep farm, with a backdrop of mountains and icebergs, and has only 2 rooms, so Agathe personally prepares all guest meals during their stay. While the scenery is breathtaking, the location remote, and the surroundings peaceful, Agathe’s food is enough reason to spend a few days in Ipiutaq!
Agathe has generously shared one of her recipes with us. This cake can be baked with apples and angelica sticks instead of rhubarb, depending on preference and availability. The recipe is below and you can see photos on her website.
Agathe’s Apple and Rhubarb Cake Recipe
- 2 or 3 apples
- 250 grams rhubarb sticks (or angelica sticks)
- 3 tablespoons flour
- 3 tablespoons sugar
- 2 eggs
- 75 grams butter
- 1 tablespoon milk or cream
- 2 teaspoons baking powder
- 1 egg
- 2 tablespoons sugar
- 40 grams melted butter
Wash the rhubarb sticks and cut them into small pieces. Peel the apples and cut them into thin slices.
If you use angelica sticks, you have to slice them finely and boil them for approximatly 30 minutes, and then, cook them with sugar (half of angelica ́s weight) for approximatly 30 minutes.
Mix the egg, the butter and the milk or cream. Then add progressively the flour and baking powder until you get a smooth dough. Add the pieces of fruit to the mix.
Pour the dough in a round greased and floured cake tin and cook for 20 minutes in 225oC oven.
Take the cake out of the oven and pour the second dough on top. Bake for 10 minutes until golden.
Serve warm with vanilla custard or vanilla ice cream.
~ Recipe courtesy of Agathe Devisme, chef and proprietor of Ipiutaq Guest Farm in Greenland.