The World Cup of Food continues in the Your Morning kitchen with Croatia going head-to-head with a team that's quickly winning people's hearts, Iceland.
Mary Berg shares two recipes to send them into battle.
Hjónabandssæla (Icelandic Happy Marriage Cake)
Makes one 9-inch cake
WHAT YOU NEED:
- 1 cup rolled oats
- 1 cup whole wheat flour
- ¼ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon cardamom
- ¼ teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1 cup unsalted butter, room temperature
- ¼ cup dark brown sugar
- ½ cup sugar
- 1 egg
- ½ teaspoon vanilla extract
- ¾ cup rhubarb or strawberry rhubarb or blueberry jam
- Vanilla skyr or powdered sugar, for serving
WHAT YOU DO:
- Preheat your oven to 350ºF and lightly grease a 9-inch cake pan or removable bottom tart pan with non-stick cooking spray.
- Place the oats in the bowl of your food processor and pulse until the oats are ground down and the largest pieces are about a third of the size of an oat. Add the whole wheat flour, salt, baking powder, cardamom, cinnamon, and nutmeg and pulse to combine then set aside.
- In a large bowl, cream together the butter and sugars until well combined. Beat in the egg and vanilla then stir in the dry ingredients. Dollop about ¾ of the dough mixture into the prepared pan. Use your hands or a spatula to spread and press the mixture into the bottom of the pan and just slightly up the sides to form a half inch crust or so. Spoon the jam into the centre of the crust and carefully spread it into an even layer making sure to keep the filling within the edge. Dot the remaining dough over top of the filling and place the pan on a rimmed baking sheet.
- Bake in your preheated oven for 25–30 minutes or until golden brown. The filling might be quite fluid at this point but it will set up upon cooling.
- Allow the cake to cool to room temperature and serve with a dollop of Iceland’s favourite breakfast/snack, skyr, or a good dusting of powdered sugar.
Strudel od Jakuba (Croatian Apple Strudel)
Makes 1 strudel
WHAT YOU NEED:
- 5 sheets phyllo dough, thawed
- ¼ cup unsalted butter, melted
- ¼ cup brown sugar
- 3 tart green apples, peeled, cored, and thinly sliced
- ¼ cup chopped walnuts
- ¼ cup yellow raisins, chopped
- ½ lemon, zested and juiced
- ½ cup white sugar
- 1/3 cup plain breadcrumbs
- ¼ teaspoon salt Powdered sugar
WHAT YOU DO:
- Preheat your oven to 350ºF and lay a piece of parchment paper that is slightly bigger than your phyllo sheets out on a clean work surface. Lay one sheet of phyllo down onto the parchment and lightly brush it with some melted butter. Lay a second sheet of phyllo on top and continue buttering and layering until all of the phyllo has been used, being sure to butter the top of the final sheet of phyllo.
- Evenly sprinkle the brown sugar down one side of the phyllo square then layer the apples evenly over top of the brown sugar. This strip should run down just the one side of the phyllo and be about 4 inches wide.
- Scatter the apples with the chopped walnuts and raisins and drizzle the top with the lemon juice. In a small bowl, combine the lemon zest, white sugar, breadcrumbs, and salt then sprinkle over the apples.
- Using the parchment to assist, roll the strudel up jellyroll style starting at the apple side. Flip the strudel so that it is seam side down onto your parchment then transfer everything to a rimmed baking sheet. Give the strudel a final brush with the remaining melted butter and slice a few slits in the tip to allow steam to escape.
- Bake the strudel for 45 minutes or until golden brown and crisp. Allow it to cool and serve with a dusting of powdered sugar.