Strawberry Pistachio Crinkle Cake
Servings 6 people
Equipment
- For a 25x17cm baking tray
Ingredients
For the base
- 10 sheets filo pastry
- 100 g melted butter
- 40 g crushed pistachios shelled
For the mixture
- 1 egg
- 75 g sugar
- 130 ml milk
- ¼ tsp vanilla powder
For the syrup
- 100 ml water
- 100 g sugar
- 2 tbsp orange blossom
For the toppings
- 150 g strawberries
- 1 tablespoon sugar
- 1 handful crushed pistachios shelled
Instructions
For the base
- Preheat oven to 180°C.
- Cut the filo sheets crosswise into 2.
- Line the bottom and edges of the tin with melted butter.
- Fold the sheets accordion-style, and place one after the other in the tin.
- Crush the pistachios and scatter them in the folds of the filo sheets. Pour the melted butter evenly over the top.
- Bake for 20min.
For the mixture
- Mix all ingredients.
- Remove the dish from the oven and pour the mixture evenly over it.
- Bake for a further 25-30min.
For the syrup
- Pour all ingredients into a small saucepan and bring to the boil.
- Lower the heat and simmer for 5min.
- Remove the crinkle from the oven and pour the syrup evenly over it.
For the toppings
- Dice the strawberries and mix with the sugar.
- When the crinkle has cooled, sprinkle over the pistachios.