With all the apples from the trees outside, this very easily became my first experience baking a Latvian Apple Cake in an authentic wood oven. Where do I start, certainly the rules of baking went out the window as there are no teaspoons or measuring cups in sight. With a lack measuring or baking equipment and no temperature gauge on the oven, this most certainly equals fun times. And then, when you think of a cake I thought flour, butter, eggs and the normal things. But then there was hardly any flour and so many eggs. I decided to just go with the flow, and use what I had. It was a first time for a few things that day. Then the task of finding a baking pan to fit into the long narrow oven without burning the cake to a char.

Obviously keeping a close eye on this cake, even taking it out and turning to make sure of the even cooking. I had no idea what this would turn out like or if I would pass the test from my Latvian family. After an agonising hour and 45 minutes it emerged looking delicious. I cut a slice into the cake hoping for the best results, at lest for looks so far, it was a pass. We tried our first slice with mint tea from the garden, and since passing the test it was safe to share with the rest of the family.