Tag: Ciasto

Jam Cake

  • This is based on an English recipe, which originated in a town very near to where I live.
  • It is called Batley Cake.
  • It is a simple recipe a bit like a placek with shortcrust pastry – kruche ciasto –  but with the addition of baking powder
  • I am sure it will be liked very much in Poland.
  • It could be called ciasto z dzemem.
  • I thought the original version had too much sugar in it – so this has been adjusted.
  • Also I increased the amount of jam used and this turned out much better.

INGREDIENTS

  • 250g plain flour
  • 2 teaspoons of baking powder
  • ¼ teaspoon of salt
  • 125g of butter
  • 80g of granulated sugar
  • 1 egg beaten and 1-2 tablespoons of milk
  • 5 – 6 tablespoons of jam (raspberry was used here)
  • *
  • Beaten egg to glaze and 1 tablespoon of granulated sugar.

METHOD

  • Pre-heat the oven to GM4 – 140ºC.
  • Grease and flour a baking sheet.
  • Mix the flour, baking powder and salt together.
  • Rub in the butter until it resembles breadcrumbs.
  • Mix in the sugar.
  • Add the beaten egg and a little milk until you get a soft dough.
  • Divide the dough into two halves.
  • Roll out the halves until you make two circles about 20cm in diameter.
  • Place the first round onto the baking sheet.
  • Spread the jam over this going nearly to the edges.
  • Cover with the over round of cake and pinch the edges together.
  • Brush the top with beaten egg white.
  • Sprinkle the top with the tablespoon of sugar.
  • Bake for 30 – 35 minutes until the top is golden brown.
  • Leave to cool in the tin on a wire rack.

Royal Doulton Counterpoint tea plate

Polish Dark Chocolate Cake

  • I have seen several references to a dark chocolate cake called murzynek – ‘little African boy’.
  • I have looked at several recipes and tried some of them out.
  • I was not happy with the results – either too dry or not dark enough.
  • I then came across this recipe, which I was pleased with.
  • It is a dense cake – not like a tort.
  • This recipe was most unusual in that all the ingredients were whisked together including the flour!
  • Oil & yoghurt are used in this cake (NO BUTTER).
  • Cocoa powder is used and dark fruit jam!

INGREDIENTS

  • 450g plain flour
  • 3 tablespoons of cocoa
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 165g granulated sugar
  • 150 ml Greek style yoghurt
  • 100 ml cold water
  • 240g of a good  dark jam/conserve – blackcurrant was used here.
  • 3 eggs
  • 12ml of sunflower oil

METHOD

  • Pre-heat the oven to GM4 – 180°C.
  • Grease and line(3 sides with 1 piece of greaseproof) a 26 x 20cm baking tin.
  • In one bowl, mix the dry ingredients : flour, baking powder, baking soda, cocoa and sugar together.
  • Mix together the water and the yoghurt.
  • In another bowl whisk together the eggs, yoghurt mix, jam and oil.
  • Slowly add the wet ingredients to the dry ingredients and whisk them all together until well mixed in.
  • Pour the batter into the baking and smooth over the top.
  • Bake for 45 – 50 minutes.
  • *
  • Can dust with icing sugar when serving.
  • Keeps very well in an airtight plastic box.

OPTIONS

  • Sprinkle top with flaked almonds or chopped hazel nuts.
  • Next time I am going to look at the ingredients needed for a 2egg