Capparis spinosa isthe caper bush. The plant is best known for the edible, unripened flower buds – capers – kapary (in Polish) which areoften used as a seasoning and are usually pickled in brine, vinegar or wine.
These perennial plants are native to the Mediterranean and some parts of Asia. Their use dates back to around 2,000 BC where they are mentioned as a food in Sumerian literature.
The caper buds are picked by hand which can make the cost of a small jar expensive.
Pickled nasturtium (Tropaeolum maius) (nasturcja in Polish) seeds – often called poor man’s capers are a good substitute.
Cooking With Capers
Capers have long been used in the Mediterranean region especially in Italian cooking.
Capers are usually added to the dish toward the end of the cooking process, to keep their shape and flavour.
Sos kaparowy – Caper sauce
This is very popular in Poland and is made with chopped capers and mayonnaise and is served with hard-boiled eggs.
I made this cake for my nephew when he came to visit recently as he loves cakes with lemons.
You need to make the sponge for a “Swiss roll” and then fill it with lemon cream.
The sponge cake made using potato flour is very Polish but fresh double cream is not usually found in Polish cookery – soured cream is the norm. Also lemon curd I think of as quite British although I did come across something similar in one of my Polish cooks books. You can make your own lemon curd but I use Sicilian lemon curd from Marks & Spencer as I think this is so lemony.
I made the sponge using the recipe Biszkopt – Sponge Cake using Potato Flour
Or to be easier, use the English Style fat free sponge recipe from