INGREDIENTS
- This is based on an old English recipe.
- They have a shortcrust pastry base with slightly lemony filling.
- They are best made with a rich buttery pastry.
Ingredients
- Shortcrust pastry – Kruche ciasto – from 250g plain flour
- *
- 50g butter
- 100g caster sugar
- Grated rind of 2 lemons
- 1 tablespoon of lemon juice
- 1 tablespoon of soured cream
- 2eggs & 1 yolk
- 100g ground almonds
Method
- Pre-heat the oven to – GM5
- Butter shallow tart tins.
- Roll out the pastry very thinly.
- Cut out circles to fit and line each tart mould.
- *
- Cream the butter and sugar with the lemon rind.
- Add in the eggs and yolk.
- Mix in the lemon juice and soured cream.
- Mix in the almonds.
- *
- ¾ fill each tart – leaving room for expansion.
- Bake for 15-16 minutes.
- Leave to cool a little before removing them from the tins.
- Served on Royal Standard – Lyndale – 1949 – 1960.
Journey From A Polish Kitchen 
Yumm! These look wonderful! I love anything with lemon and/or almond.
(PS, my Dad’s family called my great grandmother Babcia, and me babeczki in the 1950s. I thought they were saying I was a little old ‘grandmother’ because I liked to cook with her and ‘play house,’ but they must have been saying, ‘cupcake.’ LOL!)
LikeLiked by 1 person
Babka is a Grandma or old lady but also a Cake – the round sort with a hole in the middle. So babeczka is a little round cake.
Baceczki is the plural.
These cakes are lovely – my daughter ate lots!
LikeLike