Chop the fresh plums into halves or quarters and remove and discard the stones. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. You can use almost any fruit, and while stone fruits work particularly well, sliced apples or a scattering of berries are just as delicious. Thaw in the fridge fully wrapped. They can measure ingredients using scales, cups or even a small tumbler, and will love being given a big bowl of fruit to scatter into the batter! © Copyright Anglo Polish Society, FOUNDED IN 1832 AS THE LITERARY ASSOCIATION OF THE FRIENDS OF POLAND, Prunes in Cherry Vodka & Dark Chocolate Ganache. We didnt have margarine so we just used vegetable oil instead. Extremely quick and easy to make, mine baked in 55 minutes. ½ glass vegetable oil Sift together the flour, baking soda and salt. Most people won't think twice about serving basic cornbread when is on the table. You could probably sub rum extract for the lemon. The cake was moist and the texture was light. Leave to cool before serving in slices. Tel: 0117 957 2724 (Chairman). The cake is best frozen plain, without glaze or frosting. The edges baked up crispy and tasted like butter cookies right out of the oven. 1 glass yoghurt Excellent, Excellent, Excellent is what I will say! Now, with a family of my own, I try whenever I can to pass on these memories and lessons, as I believe it’s really important for children to understand where their food comes from as they grow up. Amount is based on available nutrient data. With so many of my own childhood memories associated with real, homemade Polish food, I almost take it for granted that I had a mother who adored and celebrated food. Sift in the flour and baking powder and gently fold or mix with a metal spoon until all the flour is incorporated. 7. Mr Jeremy Halpenny You can serve this cake with more yoghurt and fruit on the side, or with a spoonful of fresh cream. Have a look at some of Jamie’s fruit recipes for more ideas! An appreciation of good food was gently woven into our everyday lives, without ever making a big deal about it. We cut down the sugar by 1/4 and added an egg to make up for it. Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Yum! ½ glass sugar Beat one … Add in the vanilla, lemon zest and yoghurt. We prepared a glaze of .5 cup powdered sugar, 2 T honey, juice of one lemon, 1 t lemon zest, and .5 t of cardomom - which we then poured over entire surface of cake. Mix together well. this link is to an external site that may or may not meet accessibility guidelines. My husband and the kids also enjoyed it. 3. Preheat oven to 325 degrees F (165 degrees C). 4. 2½ glasses flour STORING YOGURT CAKE. Fruit (this can be fresh, frozen, tinned or bottled), ½ pack of butter or margarine We used vannila extract and vanilla yogurt instead of lemon. This was a really good cake! Trustees: Mrs Anne Foot JP, Mr Stefan Cembrowicz, Mr Chris Ottewell, Lady Trotman-Dickenson MBE, Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Anglo Polish SocietyC/O The Bristol Commonwealth SocietyCommonwealth House14 Whiteladies RoadClifton, BristolBS8 1PD It’s all about getting youngsters to learn about food – to enjoy cooking it, eating it, preparing it and even growing it. Bake in the pre-heated oven for 35-40 minutes, or until a toothpick comes out clean when inserted into the centre of the cake. 5. Beat one egg at a time into the butter mixture; add lemon extract with last egg. Add the fruit onto the cake mixture. 8. The recipe I’m sharing today is a Polish plum cake known as a Placek z Sliwkami (or sometimes a fruit sponge Ciasto biszkoptowe z owocami). To make the cake, beat the eggs with the sugar until pale and fluffy. Be sure to use cold butter and do not overmix - my batter was still lumpy when I poured it into the pan. Pour the mixture into a baking tray lined with baking parchment. Add the fruit onto the cake mixture. We followed others' ideas and used 1.5 cups of butter and sugar....grated lemon zest into plan yogurt, and baked for just 57 minutes. It will keep will in a tin for up to four days. How times change! Pour the batter carefully into the tray and gently press the plums into the top. I subbed butter-flavored crisco for the margarine used 3/4 c. sugar as other reviewers suggested and used vanilla flavoring and vanilla yogurt. Add the yoghurt and vegetable oil and mix well. To make the cake, beat the eggs with the sugar until pale and fluffy. Very good recipe. Ren Behan is a well-known food writer and mum-of-two based in Hertfordshire in the UK.

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