Szarlotka is the word my mother used for (apple) crumble.
In some parts of Poland szarlotka is the word used for an apple cake.
I wanted to create a cake that was cross between a cake and a crumble.
I have used half the quantity from my apple cake (jabłecznik) recipe as the base and then used a drier crumble type mixture – called kruszonka in Polish – for the top.
I have already done this for a rhubarb cake, so I have revisted this recipe.
I have adjusted the recipe to use just one type of flour (plain) and one type of sugar (granulated) to make it easier.
You can use an apple filling with just apples and sugar with the addition of cinnamon.
Sometimes in Poland raisins or sultanas are added to the apples.
As I had some homemade, fruit mincemeat left from last year to use up (made from Delia Smith’s recipe but without nuts) before I made this year’s batch, I added some of this to the apples.
4 to 6 Bramley Apples
Granulated Sugar to taste – keep it slightly tart
A little water
4 tablespoons of mincemeat
Make the apple filling first, even the day beforehand as it needs to be cold before you use it.
Peel and core the apples and cut them into thick slices.
Stew the apples gently with some sugar and very little water. You can make this in a saucepan on the stove or place the apples and sugar in a dish in the oven.
Do not add a lot of sugar at the beginning as it does not want to be too sweet, you can adjust the sweetness at the end.
Do not make it too much of a purée, cook it so that you have some soft apples but with some harder less cooked chunks as well.
Leave this to be completely cool.
Mix in the mincemeat.
When I have lots of apples, I cook a large amount and portion this up and keep them in the freezer – add the mincemeat when making the cake.
2 teaspoons of baking powder
100g butter or block margarine
40g granulated sugar
1 egg yolk
1 or 2 tablespoons of lemon juice or water.
120g plain flour
90g butter or block margarine
60g granulated sugar
You have to use a loose bottom or spring-form tin or you will not be able to get the cake out.
I use a loose bottomed anodised aluminium cake tin which is 22cm in diameter and 8cm deep.
Grease the tin well.
First make the cake base by rubbing the butter into the flour to make crumbs, then stir in the sugar.
Add the yolk and lemon juice and bring the ingredients together to form a soft dough – do not handle the dough too much.
Pre heat the oven to GM 4 – 180ºC.
Make the dough into a rough flat circle and press it into the base of the tin
Make the topping by rubbing the butter into the flour to make crumbs and then stir in the sugar.
Put the apple mixture on top of the base – it wants to be quite a thick layer.
Sprinkle the topping crumbs over the apple mixture.
Bake in the oven for around 1 hour.
Leave to cool in the tin.
Use a long metal spatula to ease the cake from the side of the tin, then place the cake on to the top of a tin can and slide the side down.
Teaset here is Woodside by Royal Grafton, 1940 – 1959