Placek – Derbyshire Inspired

A few months ago I went on a craft week in Derbyshire (home of the Bakewell Tart) and as always I was looking out for new recipes and ideas.

I came across a recipe for a cake using yoghurt.  Now in the past, every cake I have made with yoghurt in the ingredients was not a success with it either being straight to bird table or straight to bin!

Anyway, I tried this one out and was really pleased with the results.

I used Greek style full fat yoghurt and I am sure low or no fat yoghurt would not do! – If using my own yoghurt I would strain it a little so it becomes thicker.

I have made a few alterations to the original recipe.

It is similar to a Polish placek (flat cake) and baked in a rectangular tray.

Ingredients

250g butter or block margarine

225g caster sugar

150ml of Greek style yoghurt (full fat)

4 eggs

1 teaspoon of vanilla essence or the fine grated rind of 1 lemon

280g self raising flour

1/2 teaspoon of baking powder

Blackcurrant jam or sour cherry jam or other slightly tart jam

50g of dessicated coconut

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

Mix together the yoghurt, eggs and vanilla essence or lemon rind.

Mix together the flour and the baking powder.

Beat together the butter and sugar .

Add the yoghurt and egg 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.

Drench the top with the coconut and quickly put it back in the oven

Bake for around another 25 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.

 

 

As a nod to Derbyshire, I used my Royal Crown Derby – Derby Posies – teaplates to serve.

They are marked  XXV which indicates 1972.

Variations

I think that the basic batter of this cake lends itself to quite a few variations – I intend to try some of these out in the coming months.

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

 

 

 

Sponge with Sour Cherry Jam

Wiśnie  is the Polish for sour cherries  which I have described in More Duck.

Having made sponge with sweet orange jam I thought I would try this with sour cherry jam – the one I used is from Lidl and is very good with a sharp sour taste. The taste goes really well with the  dark chocolate.

 

 

 

 

 

 

I made an English style sponge for ease.

Ingredients

2 eggs

75g caster sugar

75g self raising flour

Method

Pre-heat the oven to GM4 – 180°C

Grease and line the base of  a round 18cm diameter  baking tin.

In a bowl whisk the eggs and caster sugar until they are pale and creamy.

Gently fold in the flour.

Pour the mixture into the tin and bake for 20 – 25 minutes until golden.

 

You will need around 3 to 4 tablespoons of jam.

Warm the jam slightly to make it easier to spread.

Sandwich the cake halves together with the jam.

 

 

 

 

 

 

 

Make a dark chocolate glaze as in mazurek  using yeast dough  and again in mazurek with oranges.

 

Here served on Royal Doulton – Counterpoint  1973 – 1987.

 

 

 

Mazurek – With Kajmak

Mazurek is the name of a Polish cake which often uses a type of pastry similar to shortcrust  or shortcake.  It is usually made in a square or rectangular shape.

Bake a mazurek base using one of the ciasto kruche  –  pastry recipes and allow it to cool.

Fill the hollow with kajmak.

Mazurek with kajmak

You can decorate the top with nuts and / or dried fruit – this gives you an opportunity to be creative with the decorations.

 

Alleluja is often written on top at Easter time.

Here served on tea plates by Colclough – Stardust 1950s – 1960s

 

Mazurek with kajmak and jam

As a contrast to the sweetness of the kajmak you can use a tart jam such blackcurrant or sour cherry jam.

Bake a mazurek base and allow it to cool.

Cover the hollow created with a thin layer of jam.

 

 

 

 

Blackcurrant jam was used here.

Cover the jam with a layer of kajmak.

Decorate the top of the mazurek with nuts or dried fruits.