- This started as a recipe for buns but the dough was much too soft.
- I decided to make it as a large flat cake ( placek) instead.
- It has turned out similar to my aunt’s recipe for drożdżówka a sweet cake made using yeast.
- This yeast cake is made with spelt flour (not strong flour) and the mixture is mixed with a wooden spoon or a Danish whisk to form a soft mixture and is not kneaded.
- As with any recipe made with yeast, timings are so unpredictable depending on many variables including the room temperature.
- I try to bake with yeast when I am at home for most of the day with other activities to do whilst waiting for the dough to rise.
- 450g spelt flour
- 100g granulated sugar
- 100g butter
- 180g currants
- 40g mixed peel
- 25g fresh yeast
- Around 280ml of milk – warmed
- ¼ teaspoon salt
- 1 teaspoon mixed spice
- In a bowl mix the flour and salt.
- Rub in the butter till you have breadcrumbs.
- Stir in the sugar, mixed spice, currants and mixed peel.
- Make a well in the centre, add the yeast and enough of the warmed milk to make a soft dough.
- Cover the bowl and leave it in a warm place to rise.
- The rise will not be very large.
- Line a large baking tray with a rim.
- Tip out the dough and spread it out to the edge of the tray with a spatula.
- Cover and leave to rise for 30 to 60 minutes.
- Pre-heat the oven to GM6 – 200°C.
- Bake for 20 – 25 minutes.
- Cool on a baking rack for 5 minutes.
- Remove from the baking paper and put back on the rack to avoid it going soggy at the base.
Royal Doulton – Sonnet tea plates – 1971 – 1998
As with most yeast cakes this is best eaten as soon as possible as it will soon go stale.
If all is not eaten on the day of baking, I cut the cake into slices and pack into a plastic container and freeze – these are then toasted and served with butter at a later date.