- This is based on an old English recipe and is a bit lighter than my other Polish honey cakes.
- There are no spices in the original recipe but you can of course add them.
- 150g butter
- 100g granulated sugar
- 150ml honey
- 1 tablespoon milk
- 2 eggs – beaten
- 200g plain flour
- 2 teaspoons baking powder
- Pre-heat the oven to GM 4 – 180 C.
- Grease and line a 26 x 16cm baking tin.
- In a saucepan gently melt the butter and sugar.
- Add the honey and stir.
- Add the milk and stir again.
- Leave to cool.
- Mix in the eggs.
- Mix the baking powder with the flour.
- Add the flour to the mixture to give a smooth batter.
- Pour the batter into the tin and smooth the top.
- Bake for 25 – 30 minutes.
- Check that the top is not burning and cover with baking paper if necessary.
- Leave to cool in the tin.
Crown bone china tea plate
- This cake would be called a rolada in Polish.
- The baking of this is simple – the hardest part is adding the filling and rolling it back together.
- You can make many versions of this with different fillings.
- Here I have used a sour cherry jam layer and a sweet curd or cream cheese layer on top.
Ingredients – Cake
- 2 eggs
- 75g caster sugar
- 50g Plain flour
- 1 teaspoon baking powder
- 25g cocoa powder
- extra sugar for rolling
Ingredients – Filling
- Sour Cherry Jam & a little water
- 150-200g yoghurt cheese or cream cheese
- 1-2 tablespoons of soured cream
- Icing sugar to taste
Method – Cake
- Pre-heat the oven to GM 7 – 220°C.
- Grease and line a 24 x 34cm baking sheet.
- Have ready 2 more sheets of baking paper.
- Lay one of these flat and sprinkle with caster sugar.
- Whisk the eggs and sugar until light, pale and fluffy.
- Mix the flour, baking powder and cocoa together till uniform.
- Fold in the flour mixture with a metal spoon.
- Spread the mixture over the prepared tin with a spatula –
- Getting to all the edges as nearly as possible.
- Bake for 7- 8 minutes.
- DO NOT OVERBAKE or it will crack later.
- Take out the cake and tip it onto the sugared paper.
- Peel off the paper which was under the cake.
- Using a metal spatula can be helpful.
- Put the third sheet of baking paper on top of the cake.
- Roll up the cake from the narrow end with the paper inside.
- Leave the cake to cool completely.
Method – Filling
- Use a small saucepan to thin down the jam by adding a little water, mixing and heating it gently.
- Leave to cool completely.
- Mix the cheese ingredients to taste.
- You want a soft spreadable mixture.
Assembling the cake
- Unroll the cake gently and flatten a little.
- Spread on the jam over the whole cake.
- Spread on the sweet cheese mixture over the jam.
- Roll up the cake again.
- Leave in a cool place for about an hour before serving.
- Serve as thick slices
- Can taste even better the next day as the jam seeps into the cake.
- Served on Royal Doulton – Flirtation from the late 1970s.
You can try this with a variety of options with different jams and flavours for the sweet cheese.
- My mother would often make this and I liked to help as it was easy – there was no baking required.
- She would use plain biscuits such as: Morning Coffee, Petit Beurre or Rich Tea.
- These are called herbatniki – (biscuits to go with a drink of tea) – in Poland.
- The biscuits were roughly crushed using a potato masher – they do not want to be too small.
- Chocolate, butter and sugar are melted together and the biscuits are added.
- My mother would press this into a square or rectangular tin, which was well buttered and lined.
- This was then easy top cut up into small cubes or rectangles.
- You can make make this in a small (15 cm) circular, loose bottomed tin and pour a chocolate glaze or icing over this.
- With the given proportions it is easy to double-up etc to make a large cake or a two tiered cake.
- I had always thought of this as a Polish recipe but have read recently that the Duke & Duchess of Cambridge had a similar one as one of their wedding cakes.
- Also I have read that Her Majesty, Queen Elizabeth II enjoys this cake too.
- 180g biscuits
- 90g butter
- 180g dark and milk chocolate
- 2 tablespoons of cold water.
- Butter and line a small rectangle 27 x 18 cm tin.
- Crush half of the biscuits finely.
- Roughly crush the other half of the biscuits.
- Melt the chocolate in a bowl over some boiling water.
- Add the butter and mix.
- Add the water and mix
- Mix in the biscuits till they are all coated.
- Press into the prepared and flatten the top with a wooden spoon.
- Leave in a cool place or refrigerator for at least 1 hour.
Crown Devon – Du Barry Cake Stand – 1930s.
- I have been looking for a good recipe, which uses yoghurt but not always with much success.
- I came across this one for a lemon yoghurt cake the other week and tried it out.
- The texture was good and I thought – why not try an orange version.
- I learnt a tip, which was to add the orange rind to the sugar for about 30 minutes – this adds to the flavour.
- 200g plain flour
- 2 teaspoons of baking powder
- 200g granulated sugar
- Zest of 1 large orange
- 185ml of Greek style yoghurt
- 3 eggs
- 120ml sunflower oil
- Large pinch of salt
- Add the zest to the sugar and leave for about 30 minutes.
- Pre-heat the oven to GM4 – 180ºC.
- Use a loaf liner to line a 2 lb loaf tin.
- Mix the flour, baking powder and salt together.
- Add the yoghurt and eggs to the sugar mixture.
- Gradually add the flour mixture and mix well.
- Add the oil and mix well again.
- Pour the batter into the loaf tin and smooth the top.
- Bake for around 40 to 45 minutes.
- Check a little earlier and cover with greaseproof paper if it is starting to burn.
- Leave to cool in the tin.
Orange Icing – Ingredients
- 100g icing sugar – approx
- 1½ tablespoon of orange juice
- Zest of half a large orange
Orange Icing – Method
- Mix the icing sugar with the orange juice and zest.
- Adjust sugar or juice to make a thin pouring icing.
- Once the cake is cold, pour this over the cake.
- Smooth down with a warm spatula.
Served on tea plates Lyndale by Royal Standard.
Note – if you want a thicker icing or more on the sides then increase the sugar to 150g and use more orange juice.