Polish Yeast Cake

Fruits are in season now, an abundance of them. All these goodies made me crave for an old timer: Yeast Fruit Cake, ultimate Polish treat during the summer.

It’s not too sweet, fruity (you can actually use any fruit you have) topped with crunchy crumble and have this light yeasty aroma that once you smell, you know you’re at home.

Yeast Cake could be a tricky one to make (I admit I was defeated by it few times) but do not shy away from it – this recipe is easy and always works and with the help of a bread machine it’s nearly effortless.

You will need a bread flour – I use spelt only and it works very well. Put it into the bread machine along with dried yeast. Then add unrefined, brown sugar like demerara, beaten egg and buttermilk. In a pan, melt butter gently and pour into the mixture. Set the machine for a dough setting and let it do the work.

Once the dough is smooth and elastic, transfer it into a bowl, cover with a tea towel and leave to rise in a warm place for about 1.5 hours. In the meantime, prepare fruits: plums (pitted), strawberries, other summer berries, peaches, nectarines – try out your favourites.

And don’t forget to prepare a crumble for a topping as well. You will need spelt flour, but almond meal will work well too, sugar and melted butter. Work it with your fingers until it resembles breadcrumbs.

The dough needs to double its size and when it is ready, knead it again for a short while and transfer to a big cake pan lined with parchment paper. Top the dough with fruits, scatter crumble over them and pop into a hot oven (180C/gas 6) for about 40 minutes. Check it with a wooden skewer if it is baked (skewer should come out dry).

You can serve the Yeast Cake with ice cream or clotted cream.

We love it for being buttery and not too sweet. Think of panettone, but less sweet though with fresh fruits and crumble. Simply irresistible. I don’t know how I will managed to safeguard some for the next day desert. Smacznego!

Ingredients:

For dough:

  • 3 cups spelt flour
  • 14g dry yeast
  • 100g sugar
  • 1 egg
  • 170ml buttermilk
  • 80g butter
  • 1kg fruits

For crumble topping:

  • 200g spelt flour (almond meal would work here too)
  • 100g sugar
  • 120g melted butter

Equipment:

  • Large cake pan
  • Parchment paper
  • Wooden skewer
  • Bread machine (optional but very handy)

Resources:

Sugar – http://www.totalsweet.co.uk/

Skewer – http://goo.gl/8BbMjs

Spelt flour – http://goo.gl/IWwCgb

Ice Cream – http://www.mackies.co.uk/produce/traditional.html

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