Apple strudel

INGREDIENTS

75g sultanas

25ml calvados or brandy

3 medium eggs

250g caster sugar

pinch salt

1 unwaxed lemon, finely zested

110ml vegetable oil

400g bramley apples, peeled and finely chopped

80g hazelnuts, chopped and toasted

280g self-raising flour

40g ground hazelnuts or almonds

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

pinch ground ginger

1 teaspoon baking powder

60ml Plain syrup, calvados variation

Basic cream cheese frosting, calvados and cinnamon variation

METHOD

Soak the sultanas in the Calvados, ideally several days in advance but at least overnight.

Preheat the oven to 175°C and line two 12-hole muffin trays with cases.

Place the eggs, sugar, salt and lemon zest into a bowl and whisk immediately on a high speed until light, fluffy and doubled in volume. Keeping the speed on high, gradually pour the oil into the mix in a thin steady stream, whisking constantly to obtain a smooth emulsion. Add the apples and hazelnuts and lightly fold. Sift the remaining dry ingredients into the mixture and gently fold until combined. Using a piping bag or a tablespoon, fill the cases until three-quarters full.

Bake for 20–22 minutes, depending on your oven. The tops should be golden brown and spring back to the touch. If in doubt, insert a knife into each; it should come out clean.

Leave to rest in the trays for a few minutes outside of the oven. Brush the tops with the syrup while they are still warm. Remove from the trays and leave to cool completely on a wire rack.

To decorate, use the Calvados and cinnamon cream cheese frosting and sprinkle over some chopped and toasted hazelnuts.

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