Sweet cream, either poured or whipped is not used in traditional Polish cooking.
Soured cream with the addition of a little icing sugar is often used to drizzle over sweet dishes such as pierogi with fruit fillings or with Polish style pancakes.
I have previously made a super beetroot & chocolate cake and topping this with a lemon butter icing.
This time I just wanted a lighter pouring sauce to go with the cake.
Ingredients
100g of yoghurt cheese or cream cheese
100g of icing sugar
Grated rind of 2 lemons
Juice from 1 lemon.
Method
Mix all the ingredients together to give a smooth sauce.
The contrast between the sauce and the rich cake is super.
Served on Royal Doulton – Counterpoint tea plates – 1973 – 1987
I used to work online for an organisation in America and I still correspond by e-mail with one of my old colleagues.
He sent me a recipe for a Lemon Cake which his maternal grandmother, MaudeHodge, used to make, saying that this was his favourite cake and she often made it for his birthday.
My nephew, who is now working in America, loves lemon cake – I made him two types when he was here on a visit over a year ago – see previous posts – Lemon Drizzle and Lemon Cream Roulade.
I am sure he will love this one and if he makes it – the recipe will have crossed the Atlantic and back!
The recipe is for an icing or topping, which is a “cousin” to Lemon Curd and Lemon Meringue Pie filling.
I made two cakes using 4 eggs using a butter sponge as in – How Did My Sponge Become Sandy? You could also use a fat free sponge. (Use 21 or 22 cm diameter tins)
The original instructions said to cut each cake into two so that you had four layers – my cutting ability is not that good! (Also I liked the thick layer in the middle)
You spread the icing on the layers to sandwich them together and then cover the top and sides.
Ingredients
440g of granulated sugar
250ml of water
3 lemons – juice and finely grated rind
1 egg
5 tablespoons of cornflour
1 teaspoon of butter
Method
In a saucepan mix the sugar, egg, cornflour and water together.
Add the lemon juice and rind.
Cook over a low heat, stirring gently until the mixture thickens.
Remove from the heat, add the butter and stir.
Leave to cool.
Place one of the cakes on a serving plate – one with a lip is best.
Spread the icing on the cake.
Put the other cake on top.
Cover the top and sides.
The cake is on a Walther Glas crystal cake plate.
Served on Aynsley – Las Palmas tea plates, from the 1960s.
Coffee cups & saucers by Colclough, Ridgway Concord, from the 1970s.
I made this cake for my nephew when he came to visit recently as he loves cakes with lemons.
You need to make the sponge for a “Swiss roll” and then fill it with lemon cream.
The sponge cake made using potato flour is very Polish but fresh double cream is not usually found in Polish cookery – soured cream is the norm. Also lemon curd I think of as quite British although I did come across something similar in one of my Polish cooks books. You can make your own lemon curd but I use Sicilian lemon curd from Marks & Spencer as I think this is so lemony.
I made the sponge using the recipe Biszkopt – Sponge Cake using Potato Flour
Or to be easier, use the English Style fat free sponge recipe from
This is not a Polish recipe but my nephew loves cakes with lemons and after trying many versions this is the one I baked for him especially when he came to visit recently. I will be sticking with this recipe from now on.
Ingredients – Cake
175g butter or block margarine
175g caster sugar
3 eggs
Zest of 2 lemons
Juice of 1 lemon
160g self-raising flour
Ingredients – Drizzle
Juice of 1 lemon
110g caster sugar
Method
Grease and line a large (2lb) loaf tin – or use a ready bought liner.
Pre-heat the oven to GM 4 – 180oC
Cream the butter and sugar till soft and fluffy
Add the lemon zest and mix again.
Add the eggs, 1 by 1, and mix well.
Add the juice of 1 lemon and mix well.
Fold in the flour with a metal spoon.
Put the mixture into the loaf tin and gently level the top.
Bake for around 50 – 60 minutes – check after 40 minutes and cover the top with greaseproof paper if needed to prevent the top burning.
Leave to cool slightly in the tin and then remove and place on a cake rack and allow to cool a little more.
Prepare the drizzle by mixing the sugar and lemon juice until it dissolves.
Remove the greaseproof paper or liner and place the cake onto a plate (a long rectangular one with a lip around the side is the best ) so that the base is flat and excess drizzle does not run off.
Prick the top of the cake with a skewer
Gently spoon all the drizzle over the top of the cake
The original recipe used twice this amount but I often found it would sink in the middle which did not look as nice so now I always make this smaller one.
This version has a lemon glaze followed by lemon icing – this is my favourite but you could just dust the cooled cake with icing sugar or use the glaze then dust with icing sugar before serving.
Ingredients
125g caster sugar
1 egg
5ml vanilla extract
100g poppy seeds
Grated rind of 1 lemon
65g self-raising flour
½ tsp baking powder
Pinch of salt
60ml milk
65g melted butter
15 ml sunflower oil
Lemon Glaze & Icing
Glaze – Juice of 1 lemon & 50g caster sugar
Icing – Juice of 1 lemon & 200g icing sugar
Method
Pre heat the oven to Gas mark 4 – 1800C
I find this easer to remove using either a loose bottom or spring form tin – Grease a 20cm diameter tin.
or
grease and line with one piece of greasproof for the 2 long sides and base -so you can remove the cake from the tin easily – a 16 x 27 cm tin.
Whisk the egg, sugar and vanilla extract until they are thick and creamy.
Stir in the poppy seeds and lemon rind.
Sift the flour and add the baking powder and salt.
Fold this into the egg and poppy seed mixture alternating with the milk – do this in about three batches.
Fold in the melted butter and the oil.
Pour the mixture into the tin and bake for around 30 to 35 minutes.
Leave to cool for about 5 minutes and release the cake from the tin and put on a cooling rack or remove using the 2 ends of the greaseproof.
Prick the top in several places with a thin cake testing skewer.
Lemon Glaze
Mix the lemon juice and caster sugar to dissolve the sugar, dribble this over the cake so the top in covered. Leave till nearly cool then put the cake on a plate or stand.
Lemon Icing
The amount of icing sugar you need will vary depending on the size of the lemon and the dampness of the sugar. (If you want less icing use a small lemon or half a large one and 100g of icing sugar)
Place the lemon juice in a bowl and slowly add the sugar mixing it with a wooden spoon is best, use more or less sugar to make a soft runny icing which will coat the back of the spoon.
Pour this over the cake.
You can aim for just the top covered or to have drips down the sides.
I do not know why but the smell of baking yeast cakes just fills me with warm loving feeling, it is so wonderful.
Yeast cakes feature greatly in Polish festivals and there is Babka for Easter, Makowiec (Poppy seed roll) for Christmas Eve and doughnuts before the start of Lent and New Year’s Eve and Epiphany.
Surprisingly my mother did not seem to have a great success with yeast cookery, maybe her kitchen was a bit cool, I do not know. We got our yeast cakes from her friends. I have done lots of experimenting with yeast recipes and have had a lot of success (and some failures from which I also learnt much!). I now know that you can succeed in a cool kitchen; you just have to start a day beforehand.
Watching the yeast rise still seems like magic to me even though I am well aware of the science that makes it happen. It can be unpredictable and depends on the yeast and the temperature.
I prefer to use fresh yeast but cannot always get it, so now I use dried yeast and also get good results. I have used the type of yeast that you add straight to the flour but I like to see that the yeast is active before it goes into the flour so this is not my favourite type – but I have to admit is does work in many recipes.
Many recipes use a batter starter and I like this method as you can see the yeast making the mixture really rise.
The best time to make a yeast cake is on a day when you are in and doing other things as the times for rising and proving can vary, you have to be around and do the next stage when the time is right, you cannot rush it.
One of the drawbacks with yeast pastry is that the cakes go stale very quickly so you need lots of people on hand to help to eat it all.
Poppy Seeds
Poppy seeds are the blue-grey seeds of the poppy – Papaver somniferum. They have been used since antiquity and were known in Egyptian, Minoan and Sumerian cultures. They are used in European and Middle Eastern cooking and are especially popular in Jewish and in Polish cooking.
Mak is the Polish word for poppy seed and a cake made with poppy seeds is called makowiec.
This is one of the dishes served on Christmas Eve and I will be writing about the food for that evening later in the year.
Makowiec – Poppy Seed Roll
Traditional Recipe
This classic yeast cake is served on Christmas Eve. Poppy seeds and honey are used to make a filling which I think is just so delicious. Some fillings also use dried fruits such as raisins but I prefer it without.
I have been searching for many years for the best recipe for this cake and I think I now have it. Many recipes that I have tried, have made a cake which is so large that it has tried to escape out of the baking tray and the oven and I have been experimenting to get an amount which is more suitable for the standard size oven in the United Kingdom.
Also the shape of a nice roll of cake has eluded me till now, mine seemed to rise too much and crack and spread across the baking tray with all the filling escaping!
On a visit to Poland I was given a suggested that you wrap the rising yeast roll in greaseproof paper to keep its shape and this worked. So at last I have the size and shape that works well.
Without a doubt this recipes is time consuming – so in my next posts I will give some easier simpler variations which are also delicious.
There are 3 parts to the making of this cake: the poppy seed filling, the yeast pastry and the icing.
Poppy Seed Filling
I make the poppy seed filling first, or during the time the yeast is rising, as it has to be cool when used. You can make the filling ahead of time – there are several stages where you can leave it to finish later. I often make till until the addition of the butter and add the rum and egg just before I need it. You can also freeze this filling at this stage.
Ingredients
200g poppy seeds
500ml milk (whole or semi-skimmed)
50g ground almonds
120 ml runny honey & 1 tablespoon
25g butter
1 large egg – separated
1 tablespoon of rum
¼ teaspoon of vanilla essence
Put the poppy seeds and milk into a saucepan and simmer then together for 30 minutes, stirring occasionally to stop any sticking or burning. The aim is to cook the seeds and adsorb as much of the milk as possible. You need to watch this carefully and keep adjusting the heat to stop the mixture burning.
Using a fine sieve, strain the poppy seeds from the liquid – leave this for a while to remove as much liquid as possible.
The poppy seeds need to be crushed, I use a hand held blender for about 5 minutes which I find is the easiest way but you can use a pestle and mortar or a mincer.
Once crushed, place the poppy seeds back into a saucepan and add the ground almonds, the vanilla essence and the 120ml of honey and mix thoroughly.
Add the butter to the mixture and simmer gently for about 5 minutes and then leave this mixture to cool completely and then add the rum.
Whisk the 15ml (1 tablespoon) of honey with the egg yolk until this is thick and creamy and then add this to the mixture.
Just before you need the filling, whisk the egg white until it is stiff and then fold this egg white into the poppy seed mixture.
Yeast Pastry
This is made in 2 stages
Yeast Starter
5g fresh yeast or a 1/2 teaspoon of dried yeast
40g plain flour
60ml of milk (whole or semi-skimmed)
Mix the ingredients together in a bowl then cover this with a tea towel or cling film and leave the bowl in a warm place for 3 hours.
After this place the bowl in the fridge – you can leave this overnight.
Rest of Dough
10g fresh yeast or 1 teaspoon of dried yeast
40g sugar
60ml milk (whole or semi-skimmed)
1 egg and 2 egg yolks
300g plain flour
pinch of salt
100g butter at room temperature
Warm the milk slightly and put it into a large bowl, add the yeast and sugar and leave in a warm place for 15 minutes or until you can see that the yeast is active and rising.
Add the starter, the egg and egg yolks, the pinch of salt and the flour. Mix and then knead the dough until it forms a soft ball.
Cover the bowl with a tea towel or cling film and leave for 15 minutes.
Add the butter in tablespoonful amounts to the dough, kneading slightly at each addition and then knead the dough for 10 minutes. The dough should be soft and elastic but not sticky, if it is too sticky add some more flour knead till it is the correct texture.
Place the dough into an oiled bowl and cover with a tea towel or cling film and leave to rise.
Putting together the poppy seed roll
Have ready a greased baking tray as the size of rectangle of dough you need is governed by the length of the baking tray.
When the dough is ready, roll it out into a rectangle of around 20cm by 25cm. It will be about 1cm in thickness.
Place the filling onto the dough leaving about 2cm clear at all the edges.
Roll up the poppy seed roll lengthwise and then enclose the roll reasonably tightly lengthwise in greaseproof paper, do not cover the ends of the roll which will rise and expand lengthwise.
Place the roll onto a baking sheet with at least 5cm at each end to allow for the expansion and leave this to rise for about 1 hour.
Pre heat the oven to GM4 – 180oC
Place the risen roll into the oven with the greaseproof paper still on.
Bake for about 40 minutes and then cool on a wire rack, remove the greaseproof paper as soon as the roll has cooled slightly.
Before serving dust the roll with icing sugar – or you can glaze it with a thin lemon icing.
I cut the short end of the roll off and do not serve these.
Lemon Icing
Juice of ½ lemon
100g icing sugar – sieved
The amount of icing sugar you need will vary, depending on the size of the lemon and the dampness of the sugar.
Place the lemon juice in a bowl and slowly add the sugar mixing it with a wooden spoon is best, use more or less sugar to make a soft runny icing which will coat the back of the spoon.
Easier Recipes
So that is the end of my first recipe, which does take quite a while to make but I felt I had to include this traditional version especially now I have mastered it.
There are many other poppy seed cakes and I will be continuing next with a few of these. They quicker and easier to make but are still very delicious and also a few recipes for poppy seed cakes which have evolved from these.
Journey From A Polish Kitchen 