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

 

 

 

Apricot Placek

This is a variation on Prune placek (flat cake) which I posted recently, this time using dried apricots instead of prunes.

There is a base of short crust type pastry, a layer of softened apricots and a cake topping which contains oats and sesame seeds.

Ingredients

Base

175g plain flour

125g butter or margarine

50g caster sugar

Filling

225g soft dried apricots

1 tablespoon granulated sugar

1 tablespoon of cornflour

Topping

125g butter or margarine

75g caster sugar

1 tablespoon of honey

125g soft dried apricots

125g self-raising flour

1/2 teaspoon of bicarbonate of soda

125g rolled oats

50g sesame seeds.

Method

Base

Grease and line a rectangular 20 x 27cm tin.

Pre-heat the oven to GM 4 – 180°C

Rub the butter into the flour to made breadcrumbs.

Mix in the caster sugar.

Bring the mixture together to make a dough.

Press the dough into the tin.

 

 

 

 

 

 

Bake the base for around 25 minutes until it is golden on top.

Leave till it is cold.

Filling

Chop the apricots into small pieces.

Put the apricot and sugar into a small pan and cover them with water

Simmer the apricots, sugar and water  for 10 minutes until you have a soft pulp – take care not to boil the mixture dry – add more water if needed.

Mix the cornflour with some water to form a paste and add this to the mixture and stir until it thickens.

Remove from the heat and leave it till it is cooled completely.

 

Spread the filling on top of the pastry base.

 

Note

I will chop the apricots into smaller pieces next time.

Topping

In a pan gently melt the butter, sugar and honey.

Leave to cool slighty.

Chop the apricots into small pieces.

Add the apricots to the butter mixture and mix .

In a bowl mix the flour, bi-carbonate of soda, oats and sesame seeds.

Add the butter mixture to the dry ingredients and mix well in.

Spread this mixture over the apricot filling.

Sprinkle the reserved sesame seeds over the top.

Bake for 25 – 30 minutes until the top is golden.

 

 

 

 

Cut into squares or rectangles to serve.

 

 

 

 

Tea plates are Bramble Rose by Duchess from the 1960s.

 

Prune Placek

This recipe was given to me by one of my cousins (British born like me) who lives in Wembley.

Although this is not a traditional Polish recipe it does reminds me of a Polish placek (flat cake) and contains prunes which are very popular and used in many recipes in Poland.

There is a base of  easy to make shortcrust type pastry, a layer of softened prunes and a cake topping which contains oats and sesame seeds.

Muscovado sugar is used – this is definitely not a Polish sugar as it is produced in the process of refining sugar cane whilst in Poland sugar is made from sugar beet.

Note

You can make the filling ahead of when  you need it as it has to be cold.  I often make the base and the filling in the evening and then finish the placek the next day.

Ingredients

Base

175g plain flour

125g butter or margarine

50g caster sugar

Filling

225g no-need-to-soak prunes

1 tablespoon dark muscovado sugar

1 tablespoon of cornflour

Water

Topping

120g butter or margarine

60g caster sugar

1 tabelspoon of honey

125g no-need-to-soak prunes

100g self-raising flour

1/2 teaspoon of bicarbonate of soda

100g rolled oats

50g sesame seeds (keeping  back 2 tablespoons to sprinkle on the top)

Method

Base

Pre-heat the oven to GM 4 – 180°C

Grease and line a rectangular 20 x 27cm tin.

Rub the butter into the flour to made breadcrumbs.

Mix in the caster sugar.

Bring the mixture together to make a dough.

Press the dough into the tin.

 

 

 

 

 

 

 

Bake the base for around 25 minutes until it is golden on top.

Leave till it is cold.

Filling

Cover the prunes with water in a small pan and add the sugar.

Simmer the prunes, sugar and water  for 10 minutes until you have a soft pulp – take care not to boil the mixture dry – add more water if needed.

Mix the cornflour with some water to form a paste and add this to the mixture and stir until it thickens.

Remove from the heat and leave it till it is cooled completely.

Spread the filling on top of the pastry base.

Topping

In a pan gently melt the butter, sugar and honey.

Leave to cool slighty.

Chop the prunes into small pieces.

Add the prunes to the butter mixture and mix .

In a bowl mix the flour, bi-carbonate of soda, oats and sesame seeds.

Add the butter mixture to the dry ingredients and mix well in.

Spread this mixture over the prune filling.

Sprinkle the reserved sesame seeds over the top.

Bake for 25 – 30 minutes until the top is golden.

Cut into squares or rectangles to serve.

Variations

Other dried fruits can be used for the filling  – such as apricots, dates or figs.

 

 

The serving cake plate is a recent purchase from Leeds second hand market.

The design is Field Fare by James Cooper for Washington Pottery, Hanley, Staffordshire from around the 1950s.

The cups and saucers are another very recent purchase from a local car boot sale.

They are bone china by Colclough, pattern number 8266, from I think the 1970s.

The stoneware tea plate is Blue Mist, Burleigh Ware by Burges and Leigh Ltd  from the 1930s.

 

Drożdżówka – Yeast Cake

The Polish word for yeast is drożdże and drożdżówka is any sweet cake or bun made using yeast.

Often the cake is a large flat cake ( placek) made in a large roasting tin.

This yeast cake is made with plain flour not strong flour and the mixture is mixed with a wooden spoon to form a soft mixture and is not kneaded.

My late father has two cousins living in Białystok, North East Poland, they are both wonderful cooks.

This yeast cake is based on a recipe given to me by one of these aunties.

As with any recipe made with yeast, timings are so unpredictable depending on many variables including the room temperature.

I always bake with yeast when I am at home for most of the day with other activities to do whilst waiting for the dough to rise etc.

Ingredients

Yeast Cake

400g plain flour

250ml of tepid milk

1 egg

2 tablespoons of granulated sugar

1 tablespoon of sunflower oil

150g of raisins or sultanas

10g of fresh yeast or 5g of dried yeast

Crumble Topping

2 tablespoons of plain flour

1 tablespoon of butter

1 tablespoon of granulated sugar

Method

Mix the yeast with 2 tablespoons of the milk and 1 tablespoon of the sugar and leave this till it starts bubbling.

In a bowl whisk together the egg  and 1 tablespoon of the sugar.

Add the oil and whisk again.

Add the milk and the raisins or sultanas and mix well.

Add the flour and mix this all together with a wooden spoon to form a very loose, soft dough.

Cover the bowl with clingfilm or a cloth and leave in a warm place to rise.

Make the crumble topping by rubbing the butter into the flour until the mixture resembles bread crumbs and then stir in the sugar.

Grease and line a large roasting tin.

25cm x 34 cm or 22cm x 32cm.

Put the risen dough into the tin – use a spatula to spread it out.

Sprinkle the crumble mixture over the top and leave to rise again.

 

 

Pre-heat the oven to  GM6 – 200°C.

Place the risen cake into the oven and bake for 15 minutes.

Then lower the temperature to GM5 – 190°C and bake for another 10 minutes – keeping an eye on this and cover with foil if it looks like it is burning.

You might want also want to move it down a shelf for the last 5  minutes.

Leave to cool in the tin for about 5 minutes then take it out and remove from the greaeproof paper – so it does not go soggy on the base.

 

Served on Sonnet by Royal Doulton, 1971 – 1998.

As with most yeast cakes this is best eaten as soon as possible as it will soon go stale – you might need to invite round lots of friends and family!

If all is not eaten on the day of baking, I cut the cake into slices and pack into a plastic container and freeze – these are then toasted and served with butter at a later date.

 

 

 

 

 

 

Toasted and buttered yeast cake served on Las Palmas by Aynsley from the 1960s.

Variations

The dried fruits added can be varied  and I have made this with raisins, mixed peel and 1 teaspoon of mixed spice.

 

 

 

 

Served on Counterpoint by Royal Doulton, 1973 – 1987.

Other dried fruit options can be used, such as apricots, cranberries, pears or prunes and so on,  chopping larger fruits into small pieces.

I made this with apricots, sultanas and a 1/4 teaspoon of vanilla essence.

 

The dried fruits add sweetness to the cake and I think the small amount of sugar works well – you can if you like add a few extra tablespoons of sugar.

 

 

 

 

Placek with Cranberries, Chocolate & Nuts

After Christmas I found  I had lots of dried cranberries & nuts left from other recipes.

So I decided to make a variation on my placek (flat cake) with chocolate, nuts & sultanas

Ingredients

120g butter or block margarine

120g Demerara sugar

2 eggs

120g self raising flour

1/4 teaspoon of vanilla essence

100g dried cranberries

100g chopped chocolate (a mixture of dark & white)

80g chopped nuts

Method

Grease and line a 21 x 26 cms baking tray.

Pre-heat the oven to GM4 – 180°C

Chop the nuts and the chocolate.

Mix the nuts, chocolate & cranberries together.

Cream together the butter and Demerera sugar.

Mix in the vanilla essence and the eggs.

Mix in the nut mixture.

Gently fold in the flour.

Put the mixture into a baking tray.

 

 

 

 

 

Bake for around 30 – 35 minutes.

Leave to cool in the tin.

Cut into squares to serve.

 

 

Served on Queen Anne teaplates – design name unkown.

Placek with Chocolate, Nuts & Sultanas

I have been making this placek (low flat cake) for years but I cannot remember where I got the recipes from.

The cake varies every time I make it as I alter the type or amount of each chocolate used and I also alter the dried fruit and nuts.

It is not quite a Polish recipe as  Demerara sugar is used rather than granulated & this is not a typical Polish ingredient.

Sugar

Sugar is produced from either sugar cane (a perennial grass) or sugar beet (a tap root).  When sugar cane is refined you get lots of partially refined products such as: treacle, golden syrup, Demerara sugar & various other brown sugars.

Demerara sugar is so named after a region in Guyana where it was first produced.

When sugar beet is used to make sugar you do not get all these brown sugars.

In Poland the main sugar products on sale are granulated sugar and icing sugar, also you can find vanilla sugar, for baking, which is sold in little sachet which contain one tablespoon of sugar.

Ingredients

120g butter or block margarine

120g Demerara sugar

2 eggs

120g self raising flour

1/4 teaspoon of vanilla essence

100g chopped chocolate (can be a mixture of dark, milk & white)

100g chopped nuts

80g sultanas (or currants or raisins)

Note

I think dried cranberries might work well here  but have not tried these as yet.

Method

Grease and line a 21 x 26 cms baking tray.

Pre-heat the oven to GM4 – 180°C

Chop the nuts and the chocolate.

Mix the nuts, chocolate & sultanas together.

 

 

Cream together the butter and Demerera sugar.

Mix in the vanilla essence and the eggs.

Mix in the nut mixture.

Gently fold in the flour.

Put the mixture into a baking tray.

Bake for around 30 – 35 minutes.

 

 

Leave to cool in the tin.

Cut into squares to serve.

 

Served on Royal Grafton – Woodside – 1950s

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Placek

Placek is a low flat cake and can be  round or rectangular in shape.

I made two using  each of the recipes in  ciasto półkruche  – a type of shortcrust pastry – with jam fillings and both turned out well.

Placek with jam

Grease and line a 32 x 22 tin

Pre-heat the oven  GM5 – 190°C

Use half the dough and roll it out to fit the tin.

Spread the dough with jam – you will need around a jar.

Cover the top with the rest of the dough rolled out.

Bake for around 30 minutes.

Dust with icing sugar as soon as you take it out of the oven and leave to cool.

Placek with Blackcurrant Jam

 

Served on – Colclough – Enchantment-  1950 – 1960s

Placek with Sour Cherry Jam

 

Served on – Duchess – Bramble Rose – 1960s