POLISH APPLE CAKE (SZARLOTKA) RECIPE | BBC GOOD FOOD
This traditional spiced cake is served with a cinnamon whipped cream and a dusting of icing sugar
Provided by Ren Behan
Categories Dessert
Total Time 1 hours 35 minutes
Prep Time 35 minutes
Cook Time 1 hours
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 29cm baking tray with baking parchment.
- For the filling, zest the lemon half and leave aside for the dough. Peel, core and thinly slice the apples, then squeeze over the juice of the lemon to stop the fruit turning brown. Put the apples in a large pan and add the sugar, 200ml water and cinnamon. Cook for 5 mins, then remove from the heat and leave to cool in the liquid (you’ll need this later).
- To make the dough, put the flour and baking powder in a food processor or into a large bowl and pulse or stir to combine. Add the butter and mix again until the mixture is sandy. Add the sugar, egg yolks and egg, yogurt, lemon zest and vanilla extract and mix into a dough. Tip it out onto a floured surface. Bring it together with your hands and roll it into a ball.
- Split the dough in half, wrap one half in cling film and freeze for 1 hr. Roll out the other dough half so that it is big enough to fill the bottom of the lined tray. With the palm of your hand, push the dough about halfway up the sides of the tray until the whole base is covered. Prick the dough with a fork and bake in the oven for about 15 mins until it is golden and lightly springy to the touch.
- Spoon over the apple filling, with about half the cooking liquid, then set aside.
- Remove the dough from the freezer and coarsely grate, as you would a block of cheese. Sprinkle the grated dough over the apples and bake for 40-45 mins until it is golden and the topping has cooked through. Leave to cool completely, dust with icing sugar, then cut into squares. Whip the cream until thick, stir in the cinnamon and serve alongside the cake.
Nutrition Facts : Calories 398 calories, FatContent 16 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 60 grams carbohydrates, SugarContent 33 grams sugar, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.1 milligram of sodium
PIERNIK (POLISH GINGERBREAD) RECIPE - BBC GOOD FOOD
A classic Polish honey gingerbread cake is adapted by Edd Kimber. It's layered with plum jam and coated in chocolate with sprinkles of edible gold
Provided by Edd Kimber
Categories Dessert, Treat
Total Time 2 hours 5 minutes
Prep Time 1 hours
Cook Time 1 hours 5 minutes
Yield 10
Number Of Ingredients 15
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a deep 20cm cake tin with baking parchment. Put the honey, sugar and butter in a medium saucepan and cook over a medium heat until fully melted. Remove from the heat and allow to cool. Put the flour and spices in a large bowl and mix everything together.
- Once the liquid ingredients have cooled, whisk in the eggs. Pour over the dry ingredients, whisking them together to form a smooth batter – be careful not to overmix as this can lead to a dry cake. Pour into the prepared tin and bake for 50-55 mins or until risen and a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool in the pan for 20 mins before turning out onto a wire rack to cool completely.
- Once cooled, use a large serrated knife to slice the cake into 3 layers. Spread the jam across the 2 bottom cake layers, then reassemble the cake and set aside while you make the glaze. Put the cream, chocolate and honey in a medium pan and cook over a low-medium heat until the chocolate is melted and you have a smooth, pourable mixture. Put the cake on a wire rack set over a parchment-lined baking tray and pour over the glaze, making sure to cover the entire cake. Use a fish slice to carefully transfer the cake to a serving plate and allow the glaze to set. To decorate, dust with a little edible gold powder, if you like. Uniced, this cake will keep for up to 5 days. Once iced, enjoy within 3 days – just keep in the fridge, but remove before serving and eat at room temperature.
Nutrition Facts : Calories 643 calories, FatContent 32 grams fat, SaturatedFatContent 19 grams saturated fat, CarbohydrateContent 81 grams carbohydrates, SugarContent 54 grams sugar, FiberContent 3 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.5 milligram of sodium
More about "polish cake recipes"
POLISH APPLE CAKE (SZARLOTKA) RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 35 minutes
Category Dessert
Cuisine Eastern European
Calories 398 calories per serving
- Remove the dough from the freezer and coarsely grate, as you would a block of cheese. Sprinkle the grated dough over the apples and bake for 40-45 mins until it is golden and the topping has cooked through. Leave to cool completely, dust with icing sugar, then cut into squares. Whip the cream until thick, stir in the cinnamon and serve alongside the cake.
PIERNIK (POLISH GINGERBREAD) RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours 5 minutes
Category Dessert, Treat
Cuisine Eastern European
Calories 643 calories per serving
- Once cooled, use a large serrated knife to slice the cake into 3 layers. Spread the jam across the 2 bottom cake layers, then reassemble the cake and set aside while you make the glaze. Put the cream, chocolate and honey in a medium pan and cook over a low-medium heat until the chocolate is melted and you have a smooth, pourable mixture. Put the cake on a wire rack set over a parchment-lined baking tray and pour over the glaze, making sure to cover the entire cake. Use a fish slice to carefully transfer the cake to a serving plate and allow the glaze to set. To decorate, dust with a little edible gold powder, if you like. Uniced, this cake will keep for up to 5 days. Once iced, enjoy within 3 days – just keep in the fridge, but remove before serving and eat at room temperature.
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