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 Placek – Derbyshire 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.
- 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
- 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
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.
- 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
- Strawberries & 1/2 tablespoon of caster sugar
- Optional – Icing sugar to dust
- 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.
- More strawberries on to top would have been okay.
- Other red summer fruits such as raspberries, blackberries or whinberries (bilberries) would also work well.