Courgette Cake

I have just returned from a trip to The Netherlands where I stay with my  Dutch friend who I have known for nearly all my life!  We were both born in the same year  – lived just a few doors apart in Lancashire and  went to the same school together. Now we live in differerent countries but we visit each other often.

I am always on the look out for recipes as well as old glass & china. We went to a second-hand street market in Roermond and there was a book sale in one of the churches and strangely enough the books were sold by weight!  I  bought a nearly new copy of a cookery book by Yvette van Boven (I now know she appears on television).

 

 

This cake is  based on one of her recipes and reminds me of the light fruit cakes called keks in Polish – though the use of the courgette is novel  –  you would never guess it is in the cake!

Ingredients – Cake

150g self-raising flour

pinch of salt

1 tablespoon of vanilla sugar

150g of light brown sugar

1 teaspoon of cinnamon

150g of raisins

150g of currants

100g of roasted and roughly chopped hazelnuts

1 medium size courgette coarse grated

2 eggs

125ml of sunflower oil

Ingredients – Lemon Icing

Fine grated rind of 1 lemon

2 tablespoons of lemon juice

150g of icing sugar

 

Method – Cake

Pre-heat the oven to GM4 180°C

I used a continental style long loaf tin, greased it  and used a single sheet of grease proof paper  to line the long sides and the base.

 

 

Mix together the flour, salt, sugars and cinnamon, making sure that any lumps in the brown sugar are all pressed out.

Mix together the raisins, currants, nuts and the courgette.

Lightly whisk together the eggs and the oil.

Add the flour mix to the egg mixture and mix thoroughly with a wooden spoon

Add the courgette mixture and mix well in – also using a wooden spoon.

Place the cake mixture in the tin and smooth the top.

Bake for 50 -60 minutes – check the cake after 40 – 45 minutes and cover the top with greaseproof paper or foil if it is browning too much before it is baked through.

 

 

 

Leave to cool before icing.

Method – Icing

Place the icing sugar in a bowl and add the grated lemon zest.

Mix in the lemon juice until you have a thick icing.

You might have to adjust the thickness with  more lemon juice (or water) or with icing sugar.

Put the icing on the top of the cake and let it drip down the sides.

 

 

 

 

 

Served on Woodside by Royal Grafton from 1940 to 1959.

Carrot Variation

I  thought that this might be good using grated carrot instead of courgette – I used a medium sized carrot.

I used chopped walnuts, which I had, as when I had gone to get the hazelnuts, I got the last packet from my local shop and did not have time to go to anywhere else!

 

 

Nuts for sale in the Food Market in Rotterdam

 

 

 

 

 

 

 

Served on Stardust by Colclough from the 1960s.

Both versions were delicious and enjoyed by many!

 

 

 

 

Tea Soaked Fruit Cake

This cake recipe is one I came across recently and I like it because it uses tea – a drink well loved in Poland.

It is similar to a keks which is usually made in a loaf tin but I like to make this one in a round tin.

The recipe uses 8 tea bags and I think Earl Grey,  Lady Grey & Empress Grey tea bags are really good. (If you do not have tea bags then use 8 teaspoons of loose tea, but have it in a muslin bag as you do not want the tea leaves in the cake.)

I have used dried fruits consisting just of currants, raisins, sultanas & peel.

You could make it more Polish by using a bakalie mixture which also has chopped dates, figs & prunes, however I would not add nuts – or if you want to use them – add them after the overnight soaking.

Ingredients

500g mixed dried fruit

8 tea bags (Earl Grey, Lady Grey or Empress Grey)

300ml boiling water

500g self-raising flour

325g butter or block margarine

1 teaspoon mixed spice

pinch of salt

5 eggs

Method

Place the teabags in a large bowl and add the boiling water and stir to make a very strong tea.

Add the dried fruit and stir well.

Leave the fruit to soak overnight.

 

Pre-heat your oven to GM 3 ,  150°C.

Grease and line a 23cm loose bottom or a spring-form tin.

Place the flour and butter or margarine into a large bowl and use your finger tips to rub in the fat until the mixture looks like breadcrumbs.

In a bowl mix the sugar, salt & mixed spice thoroughly.

Add the sugar mixture to the flour & butter mixture and stir well.

Add the eggs and the soaked fruit and all the remaining liquid and stir well.

 

Pour the mixture into the baking tin and level the top.

Bake in the  oven for 1 hour 40 minutes.

Check after an hour and place a piece of foil or greaseproof  paper on the top if it is beginning to burn.

Check to see if the cake is done with a cake tester or skewer.

NoteThis cake is large and you run the risk of having it underdone in the middle – make sure it is cooked in the middle when testing.

Leave to cool in the tin.

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Served on tea plates – Greenway  Hostess – design by John Russell, 1960 – 1979.

Smaller Sized Cake

This cake is large so I thought I would have a go at making a smaller version.

There are 5 eggs in the original recipe so I  decided to do a 3 egg version.

To make it more Polish, I used a bakalie mixture which had chopped dates, figs, peel & prunes as well as the currants, raisins & sultanas.

Ingredients

300g bakalie or dried mixed fruit

5 tea bags (Earl Grey, Lady Grey or Empress Grey)

200ml boiling water

300g self-raising flour

200g butter or block margarine

1 teaspoon mixed spice

pinch of salt

3 eggs

 

Method

As above – using a 20cm tin.

Bake for around 1 hour 20 minutes – checking after 50 minutes and covering if necessary with a piece of greaseproof paper to stop the top burning.

Note

Maybe because of the different dried fruits I thought it came out drier than the large one & I served it sliced with some butter.

However I have found that if you wrap the cake in aluminium foil for a day or two – it improves – becoming  more moist.

 

Served on tea plates – La prune – by Jet for Ter Steege in The Netherlands.

Keks

Keks is the word for a light fruit cake which is baked in a loaf tin or even more so a long narrow rectangular tin.

I am not sure how or when the word keks came into the Polish language but I am certain it comes from the English word “cakes” –  however the word keks is singular in Polish and means cake, and the plural is  keksy which is cakes.

It is thought that the keks originated from recipes for cakes from ancient Rome with the cakes being baked with pomegranate seeds, pine nuts and dried grapes and  using barley flour and then later in the middle ages honey was used and other fruits.

Keks is mentioned in a Polish cookery compendium from 1682 by Stanisław Czerniecki.

Nowadays keks is made using wheat flour and bakalie.

Bakalie is usually translated as dried fruits – however it has more varied fruits than the English version of dried grapes (raisins, sultanas, currants) & mixed peel.

Bakalie can be a mixture of the following:

  • Apricots
  • Currants
  • Dates
  • Figs
  • Mixed peel
  • Prunes
  • Raisins
  • Sultanas
  • Nuts – almonds, hazel & walnuts

Of course you can vary the mixture every time you make it.

The use of  sweet dried fruits came into use in Poland through the influence of Turkish cooking where most of these fruit and nuts grow.

Traditional keks is baked in a long narrow rectangular tin, however I also use the English style 2lb loaf tins especially as you can get greaseproof cake tin liners which make life a lot easier.

NOTE

I have tried these out several times and have found two things that you must do to make turn out well:

  1. Toss the fruit in flour so it does not all clump together.
  2. Bake the cake at a low temperature so it cooks through.

Keks

Ingredients -1

Amounts for a long narrow tin

300g butter or block baking margarine

300g granulated  sugar

6 eggs

2-3 drops vanilla essence

300g plain flour

80g potato flour

2 teaspoons  baking powder

1 teaspoon of ground cinnamon

400g  bakalie (dried fruit  & nuts – see above) & 1 tablespoon plain flour

butter & dried breadcrumbs to prepare the tin or greaseproof paper

Ingredients -2

Amounts scaled down amounts for a 2lb loaf tin

200g butter or block baking margarine

200g granulated  sugar

4 eggs

2-3 drops vanilla essence

200g plain flour

60g potato flour

1.5 teaspoons  baking powder

1 teaspoon of ground cinnamon

300g  bakalie (dried fruit  & nuts – see above) & 1 tablespoon plain flour

Butter & dried breadcrumbs to prepare the tin or greaseproof paper or liner

Method

Prepare the baking tin by either coating with butter & dried bread crumbs or cut a sheet of  greaseproof paper to line the long side and base of the loaf tin or use a liner where appropriate.

Pre heat the oven to GM 3 – 160º C

Prepare the bakalie (dried fruit & nuts) by chopping the larger fruits into smaller pieces.

Place them in a bowl with 1 tablespoon of plain flour and mix thoroughly so all the fruit is coated.

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Tip the coated fruit into a large sieve and shake well to remove excess flour.

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Mix the baking powder and cinnamon with the flours

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In a large bowl cream the butter and sugar together until they are light and fluffy

Add the vanilla essence

Add the eggs one by one, each with a tablespoon of flour

Fold in the rest of the flour

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Carefully mix in the bakalie

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Spoon the mixture into the prepared tin and put in the oven

 

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Bake for around 1 hour 30 minutes for the long tin & 1 hour 20 minutes for the smaller loaf tin

Check at around 1 hour & cover the top with greaseproof paper if it starts to brown on top too quickly

Test the cake with a cake tester or wooden skewer near the end of the cooking time to check that it is baked throughout

Leave the cake to cool in the tin before turning it out.

 

 

 

 

 

 

Aynsley, Las Palmas from the 1960s

Colclough 4212, Art Deco 1930s, Blue Violets/Pansies

Keks – using fruit mincemeat

At Christmas time I make English fruit mincemeat using the recipe from Delia Smith but without the chopped nuts.

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If I have any mincemeat over after the Christmas period  when I make mince pies,  I make a fruit loaf which which is very much a keks.

I bake this in a 2lb loaf tin.

Note

You can also use 2 small 1lb loaf tins or even a round 22cm tin – adjusting the baking time.

Ingredients

150 butter

100g soft brown sugar

75g sultanas or currants  and mixed peel

225g self raising flour

450g jar of mincemeat (exact amount is not critical)

3 eggs

Optional 25g flaked almond to sprinkle on top

Method

Pre-heat the oven to GM2- 150ºC

Prepare the loaf tin by greasing it, lining the long sides or using a greaseproof liner.

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Lightly cream the butter and sugar

Beat in the eggs, one by one

Stir in the mincemeat and the  extra dried fruit until it is an even consistency – a wooden spoon is good for this

Stir in the flour.

If the mixture seems a bit dry add a tablespoon of rum or similar

Spoon the mixture into the tin and smooth the top

Sprinkle nuts on top if using

Bake for around 1 hour 15 minutes

Leave to cool in the tin before turning it out.