- Szarlotka is the word my mother used for (apple) crumble.
- In some parts of Poland szarlotka is the word used for an apple cake.
- This cake is a cross between a cake and a crumble and is based around my previous szarlotka recipe.
- Apples are mixed with bottled blackcurrants – but you can use any red fruits such as raspberries, blackberries, whinberries and so on.
- The red fruits can be bottled, fresh or frozen.
Ingredients – Filling
- 4 Bramley Apples
- Granulated Sugar to taste – keep it slightly tart
- A little water
- Around 350g of bottled blackcurrants – drained
Method – Filling
- Make the filling first, even the day beforehand as it needs to be cold before you use it.
- Peel and core the apples and cut them into thick slices.
- Stew the apples gently with some sugar and very little water. You can make this in a saucepan on the stove or place the apples and sugar in a dish in the oven.
- Do not add a lot of sugar at the beginning as it does not want to be too sweet, you can adjust the sweetness at the end.
- Do not make it too much of a purée, cook it so that you have some soft apples but with some harder less cooked chunks as well.
- Leave this to be completely cool.
- Mix in the blackcurrants.
- Adjust sweetness is necessary – but keep it fairy tart.
Ingredients – Base
- 150g plain flour
- 2 teaspoons of baking powder
- 100g butter
- 40g granulated sugar
- 1 egg yolk
- 1 or 2 tablespoons of lemon juice or water.
Ingredients – Topping (kruszonka)
- 120g plain flour
- 60g butter
- 60g granulated sugar
Method – Base
- You have to use a loose bottom or spring-form tin or you will not be able to get the cake out.
- I use a loose bottomed anodised aluminium cake tin which is 22cm in diameter and 8cm deep.
- Grease the tin well.
- First make the cake base by rubbing the butter into the flour to make crumbs, then stir in the sugar.
- Add the yolk and lemon juice and bring the ingredients together to form a soft dough – do not handle the dough too much.
- Cover and leave in the fridge for 30 minutes.
- Pre heat the oven to GM 4 – 180ºC.
- Make the dough into a rough flat circle and press it into the base of the tin.
Method – Topping
- Make the topping by rubbing the butter into the flour to make crumbs and then stir in the sugar.
- Put the apple & blackcurrant mixture on top of the base – it wants to be quite a thick layer.
- Sprinkle the topping crumbs over the apple & blackcurrant mixture.
- Bake in the oven for around 75minutes.
- Leave to cool in the tin.
- Use a long metal spatula to ease the cake from the side of the tin, then place the cake onto the top of a tin can and slide the side down.
Tea plates – Aynsley – Las Palmas from the 1960s