This is a variation on the
courgette keks – light fruit cake – I posted a couple of years ago. Ingredients – Cake
150g plain flour 1 teaspoon of baking powder Pinch of salt 1 tablespoon of vanilla sugar 150g of light brown sugar 1 teaspoon of cinnamon 100g of raisins 100g of currants 100g dried apricots chopped fine 80g of roasted and roughly chopped hazelnuts or almonds 1 large coarse grated carrot 2 eggs 125ml of sunflower oil Ingredients – Lemon Icing
Fine grated rind of 1 lemon 2 tablespoons of lemon juice 150g of icing sugar Method – Cake
Pre-heat the oven to GM4 180°C I used a continental style long loaf tin, greased it and used a single sheet of grease proof paper to line the long sides and the base.
Mix together the flour, baking powder, salt, sugars and cinnamon, making sure that any lumps in the brown sugar are all pressed out. Mix together the raisin, currants, nuts and the carrot. Lightly whisk the eggs and oil together. Add the flour mixture to the egg mixture and mix thoroughly together with a wooden spoon. Add the carrot and fruit and nut mixture and mix well in. Place the cake mixture into the tin and smooth the top. Bake for 50 – 55 minutes – check after 40 minutes and cover the top with greaseproof or foil if browning too much before it is baked through. Leave to cool before icing. Method – Icing
Place the icing sugar in a bowl and add the grated lemon zest. Mix in the lemon juice until you have a thick icing. You might have to adjust the thickness with more lemon juice (or water) or with icing sugar. Put the icing on the top of the cake and let it drip down the sides.
Tea Plate – Greenway by John Russell – 1960s
Keep in an airtight container.
Keep in the container for at least a day before serving.
You can use a 24cm tin – and bake for 2 – 2¼ hours.
I have an earlier post –
, which is quite different from this one. prune placek This
– flat cake- has a filling of prunes. placek The pastry used is a variation on my Polish
– shortcrust pastry. kruche ciasto Prunes often feature in
Wigilia – Christmas Eve dishes. A prune filling like this is used in a tart baked in Belgium and eaten on Ash Wednesday.
(17 February in 2021) Ingredients – Pastry
225g plain flour
1 tablespoon of granulated sugar
2 egg yolks
5 tablespoons of water
1 tablespoon of caster sugar to sprinkle
Ingredients – Filling
300g of prunes – stoned
1 small cinnamon stick
2 sprigs of rosemary
1 tablespoon of granulated sugar
1 lemon – grated rind and juice
Method – Filling
This filling needs to be cold – so make this first.
Put the prune, cinnamon stick and rosemary in a large bowl.
Cover these with boiling water.
Remove the cinnamon stick and rosemary.
Put the prunes and liquid into a pan.
Add the lemon rind and juice.
Heat gently and stir occasionally until the prunes are soft and the water is adsorbed.
Use a stick blender to turn the prunes into a pulp.
You might have to heat gently again to make sure the pulp is thick.
Leave to go completely cold.
Method – Pastry
A rich pastry is made in the traditional rubbed in method with the ingredients listed above.
Chill the pastry for around 30 minutes.
Pre-heat the oven to GM 5 – 190°C.
Grease and line a shallow tray 21cm x 26cm.
Divide the pastry into two.
Roll out one piece to line the bottom of the tin.
Spread the filling evenly over the pastry – not quite to the edges.
Roll the second piece of pastry out and use to cover the filling.
Press the edges down to seal.
Make some diagonal slashes across the top.
Bake for around 30 minutes until golden.
Remove from the oven and sprinkle with the caster sugar.
Leave to cool in the tin.
Cut into squares when cold.
Royal Doulton – Counterpoint tea plates – 1973-1987
This is an old English recipe which could easily be a
keks recipe in Poland.
It can be called a
tea bread as the dried fruits are soaked in tea. Why is it called
plum bread when there are no plums? In England in the past, plum referred to all the different dried fruits.
The usage of the word plum to mean dried fruits has dropped out of usage.
450g mix of currants, sultanas and raisins
200ml of hot, strong Earl Grey tea
170g soft brown sugar
25g melted butter
250g plain flour
2 teaspoons of baking powder
Put the dried fruit and sugar into a bowl.
Pour the tea over them and stir.
Pre-heat the oven to GM4 – 180°C.
Line a large loaf tin or use a cake liner.
Mix the flour with the baking powder.
Mix the flour mixture into the dried fruit mixture.
Stir in the melted butter.
Spoon into the tin and smooth the top.
Bake for 60 minutes – check after 50 minutes and cover with greaseproof paper if necessary to prevent burning.
Leave to cool in the tin on a wire cake rack.
Served on Queen Anne, bone china tea plates
Dates are lovely in cakes, they have a rich sweetness.
This is a very easy cake to make – you just have to start it the night before.
The way the dates are cooked first is similar to the method in my mother’s
date slices. Ingredients
175g of pitted dates
Fine grated rind of 1 orange
3 tablespoons of boiling water
4 tablespoons of orange juice
175g soft brown sugar
200g plain flour
2½ teaspoons of baking powder
1 teaspoon of mixed spice
1 teaspoon of ground ginger
Chop the dates into small pieces.
Place them in a bowl with the grated orange rind.
Add the boiling water and the orange juice.
Pre-heat the oven to GM 3 – 160°C.
Use a cake liner in a deep 20cm cake tin.
Cream the sugar and butter.
Add the eggs and continue to mix.
Mix in the soaked dates.
Mix the flour well with the baking powder, mixed spice and ground.
Fold the flour mixture into the cake mixture.
Spoon into the cake mixture into the baking tin.
Bake for 60-65 minutes.
Leave to cool in the tin.
Served on Tea plates – Burleigh Ware – Burgess & Leigh Ltd – Blue Mist from the 1930s
I have been going through my recipe cuttings and came across this one, which I have been meaning to make for ages as I wanted to try a fruit cake made with either dried apricots or prunes and this has both!
This could easily be described as a
in Polish. keks
It is a delicious and moist cake, which can be eaten straight away – so could be a very late bake for Christmas!
The recipe was for a very large round cake but I thought a square would be better for cutting up and so I scaled down the ingredients and made it in a 24 centimetre square tin.
You have to start this cake the night before. Ingredients
120g dried apricots
165g stoned prunes
100ml hot Earl Grey tea
50g mixed peel
150g soft brown sugar
185g plain flour
2 teaspoons of mixed spice
Chop the apricots and prunes into small pieces.
Place them into a bowl and pour the hot tea over them.
Leave until this is cold.
Add the sherry, cover and leave overnight.
Add the other dried fruits to the soaked fruits and mix well.
Grease and line all sides of a 24 cm square tin
Pre-heat the oven to GM 1- 140°C
Mix the flour with the mixed spices.
Cream the sugar and butter till well blended.
Add the eggs and mix well together.
Fold in the flour mixture.
Add the dried fruits and mix well together.
Spoon the mixture into the prepared tin and smooth down the top.
Bake for 2 – 2¼ hours.
Leave to cool in the tin.
Tea set by Spencer Stevenson from the mid 20th Century
Yesterday I baked this for the second time in a 21 centimetre square tin – this needed 3 – 3 ¼ hours.
This is a recipe for a large sponge cake, sandwiched and iced with an icing made from yoghurt cheese or cream cheese and a thick raspberry sauce.
The sides are not fully covered with the icing – this modern way is called
“semi-naked”. Sponge Cake
creamed sponge cakes – Using 4 eggs and equal weights of butter, caster sugar and self raising flour – baked in 2 x 21 cm anodised baking tins.
Leave to go cold completely.
Ingredients – Icing
350g yoghurt cheese or cream cheese
150g icing sugar
Method – Icing
Add the icing sugar bit by bit until you get the desired sweetness.
This does not want to be too sweet.
You might not need all the sugar.
Ingredients – Sauce
150g of raspberry jam
75ml of water
Method – Sauce
Put the jam and water into a small saucepan.
Heat gently and stir with a wooden spoon.
Heat until the sauce is thick and smooth.
Leave to cool.
Assembling the cake
Place one of the cakes onto the serving plate or stand.
Spread around a third of the icing on the cake.
Drizzle around half of the sauce on the icing.
Use a wooden BBQ skewer to make the ripple effect.
Place the second cake on top of the icing.
Use the rest of the icing to cover the top of the cake and part cover the sides.
Drizzle on the rest of the sauce.
Repeat using a wooden BBQ skewer to make the ripple effect.
Keep the sauce to just the top of the cake.
Tea set is by Spencer Stevenson Co Ltd, who manufactured in England between 1948 and 1960. The design name is not known.