As I got feedback about our recent recipe for Yeast Cake, some of you found it great but a bit too complicated.
Here’s another take on a fruit cake, Polish way, which I believe you’ll find simpler to bake. I came across this one when I was short of time and needed something quick for a dessert for our guests. The end result was superb; the cake was moist, fruity with scrumptious aroma filling the FTF kitchen.
Well, here we go: combine dry ingredients together in a bowl. Then beat the soft butter until is pale and fluffy, start adding sugar, a pinch of salt and keep on beating the butter mix. Next add eggs, one a a time, beating the butter after each adding. Once done, add dry ingredients and combine with a spatula.
Line a medium size pan with a parchment paper, transfer the dough to the pan and even it out with a spatula. For the crumble: combine the ingredients together and quickly work it with your fingers. If the crumble mixture becomes too wet just add a little more of flour. Now arrange the fruits on the top of the dough and scatter the crumble. Bake it in the oven in 175C for about 45 minutes, until the skewer comes out dry.
This cake preserves very well and stays fresh the following day too. A quick fix for unexpected visitors or still hungry offspring. Celebrate the summer!
For cake dough:
- 200g spelt flour
- 1 tsp baking powder
- 40g potato flour
- pinch of salt
- 160g sugar
- 4 large eggs
- 200g butter
For crumble topping:
- 150g spelt flour (almond meal would work here too)
- 50g sugar
- 10g cold butter
600g fruits (halved, pitted – when using plums for example)
Medium cake pan
Sugar – http://www.totalsweet.co.uk/
Skewer – http://goo.gl/8BbMjs
Spelt flour – http://goo.gl/IWwCgb