- This is the second fruit recipe I have been given from my Polish friend in Leeds.
- It is quite unusual and contains a large proportion of fruit to cake.
- It works best with sour fruits such as –
- Bilberries (Whinberries)
- Cooking apples
- Plums – not too ripe
- Sour cherries
- I have tried it out with Bramley apples from the garden as rhubarb is not yet in season. (This will be my next trial).
- Some potato flour is used and the recipe says you can use budyń –– Polish custard powder.
- The second time I tried it out using English custard powder.
- I used 180g of granulated sugar, which was enough for the apples.
- 1kg of fruit
- 180g – 220g granulated sugar – depends on how sour the fruit is.
- 3 eggs
- 170g plain flour
- 1½ teaspoons baking powder
- 90g potato flour
- 125g butter
- 2 tablespoons of sunflower oil
- 1 – 2 teaspoons of mixed spice or cinnamon or 5-6 drops of vanilla essence
- Butter or oil & bułka tarta – dried breadcrumbs
- Icing sugar to dust
- Grease a 32 x 22 baking tin and cover thinly with breadcrumbs.
- Pre-heat the oven to GM 4 – 180°C.
- Melt the butter in a small saucepan and leave to cool.
- Prepare the fruit – for apples these were peeled and cored and chopped into small pieces.
- Mix the spices with the fruit.
- Mix the plain flour, baking powder and potato flour together .
- In a large bowl whisk the eggs with the sugar (180g for apples).
- Mix in the flour mixture
- Add the cooled butter and mix well.
- Add the sunflower oil and mix well.
- Add the fruit and mix so that the fruit is coated with the batter.
- Put the cake mixture into the prepared tin and smooth it down and into the sides.
- Bake for 45 -50 minutes.
- Leave to cool in the tin.
- Dust with icing sugar.
- It is hard to take out whole from the tin – easier to cut squares or rectangles in the tin and take these out individually to serve.
- Royal Grafton – Woodside tea plate
- The recipe says you can use budyń –– Polish custard powder instead of potato flour.
- I did not have any budyń but tried it out the second time using English custard powder it worked well.
- See photo below served on Royal Doulton – Carnation.
2 thoughts on “Cake with “Sour” Fruits 2”
That looks good!
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