Cardamom cake
Strudel di mele
- 200 GRAM SELF RAISING FLOUR
- 150 GRAM SUGAR
- 100 GRAM BUTTER, melted
- 2 EGGS
- 2/3 CUP SOUR CREAM
- 70 GRAM RAISINS
- 50 GRAM DRIED CRANBERRIES or other dried fruit
- 1/2 TSP CARDAMOM POWDER
- 200 GRAM PHYLLO DOUGH SHEETS
- 3 APPLES, peeled and cut in pieces
- 75 GRAM RAISINS
- 2 TBSP RUM
- 1/2 TSP CINNAMON
- 3 TBSP SUGAR
- 2 TBSP CUSTARD POWDER
- 50 GRAM PINE NUTS
- 50 GRAM BUTTER, melted
Mix flour, sugar, butter, eggs, sour cream and cardamom and beat 5 minutes or so. Add the other ingredients, stir well and pour the batter into a greased cake tin. Bake 50 minutes at 160 degrees Celsius.
Mix apples, raisins, rum, cinnamon, sugar, custard powder and pine nuts. Put a number of phyllo dough sheets overlapping on a dish cloth, sprinkled with a little flour, to form a rectangle the size of the dishcloth. Put the apple mixture on one side of the rectangle. Fold the sides around it and roll up the dough. Put the strudel on a greased baking dish, brush it with melted butter and bake it 35 minutes at 190 degrees Celsius.
See also recipes for Tiroler strudel, apfel strudel, minced beef strudel and ham strudel.
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