Placek with Almonds

I stayed in Derbyshire (home of the Bakewell Tart) in 2018 and I came across a recipe for a cake using yoghurt which I adapted and this was posted as PlacekDerbyshire Inspired.

This is a variation I tried out using almonds.

I used Greek style full fat yoghurt – If using my own yoghurt I would strain it a little so it becomes thicker.

Ingredients

  • 250g butter or block margarine
  • 225g caster sugar
  • 150ml of Greek style yoghurt (full fat)
  • 4 eggs
  • 1/2 a teaspoon of almond essence
  • 230g self raising flour
  • 50g of ground almonds
  • 1/2 teaspoon of baking powder
  • Sour cherry jam or other slightly tart jam
  • 50g of flaked almonds

Method

  • Grease and line 22 x 32 baking tin – use 1 piece of greaseproof to do the 2 long sides and base.
  • Pre-heat the oven to GM4 – 180°C
  • Place the flaked on a tray and pop them under the grill for a few minutes to toast them.

 

 

 

 

 

  • Mix together the yoghurt, eggs and almond essence
  • Mix together the flour, ground almonds and the baking powder.
  • Beat together the butter and sugar .
  • Add the yoghurt, egg and essence mixture and beat well.
  • Add the flour mixture and beat till you have a unified smooth mixture.
  • Using a big spoon and spatula put the mixture into the prepared tin.
  • Bake in the oven for 10 minutes.
  • Carefully take the cake out of the oven and place large teaspoon ‘blobs’ of jam on the top – I did 12 teaspoons at even intervals.
  • Cover the top with the toasted almonds and quickly put it back in the oven.

 

 

  • Bake for around another 25 – 30 minutes.

 

 

  • Place on a cooking rack and leave until it is cold to take out of the tin.
  • Cut into squares or rectangles to serve.

 

 

Served on teaplates by Wedgwood, Hathaway Rose  – 1959 -1987

 

 

 

Not Quite a Cheesecake

For this recipe you can  use twaróg, curd cheese, cream cheese or yoghurt cheese but it is quite a bit different from my usual Polish baked cheesecake.

It is a more a ground almond cake with strawberries on top.

I used the last pickings of strawberries from my garden this summer.

 

 

 

 

 

 

 

I used my own yoghurt cheese and squeezed it out in a cloth to get rid of as much excess liquid (whey) as possible.

Ingredients

  • 115g Butter
  • 115g Caster sugar
  • 3 eggs separated
  • 2 tablespoons of cornflour or potato flour
  • 175g Ground almonds
  • 200g Twaróg , Curd cheese or Yoghurt Cheese
  • 1/2 teaspoon of vanilla essence
  • Pinch of salt
  • Topping
  • Strawberries & 1/2 tablespoon of caster sugar
  • Optional – Icing sugar to dust

Method

  • Line a 20cm in diameter loose bottomed cake tin with a bought paper cake liner.

 

 

 

 

 

  • Pre-heat the oven to GM5 190°C
  • Cream the butter and sugar until they are soft and fluffy.
  • Add the egg yolks one by one until you have a smooth mixture.
  • Add the vanilla essence and the salt and mix in.
  • Add the cornflour, ground almonds and the yoghurt cheese and mix together thoroughly.
  • Whisk the egg whites until they are stiff.
  • Fold in the egg whites into the cake mixture.
  • Put the cake mixture into the lined tin.
  • Slice the strawberries and place these on the top and sprinkle them with the sugar.
  • Bake in the oven for 35 minutes.
  • Turn the oven down to GM2 – 150°C and bake for around another 30 minutes.
  • Switch off the oven but leave the cake in there until it is cool.

 

 

  • Keep the cake in the refrigerator but bring to room temperature for serving.

 

 

  • Served here on tea plates – Las Palmas by Aynsley from the 1960s.

Variations

  • More strawberries on to top would have been okay.
  • Other red summer fruits such as raspberries, blackberries or whinberries (bilberries) would also work well.