Fruity Yeast Cake

• 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.

Ingredients

• 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

Method

• 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.