Category: Cake

makowiec (poppy seed cake)

1/17/2013

3/4 cup poppy seeds
6 eggs, separated; plus 6 egg yolks
1 cup sugar
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp orange zest
1/2 cup sliced almonds, finely ground in a food processor
1/4 cup confectioner's sugar

preheat oven to 350F. Line a 9 inch circular cake pan with parchment paper and butter the sides.
pour boiling water over the poppy seeds to cover with water. let sit for 5 minutes, and then drain. grind the poppy seeds in a food processor until they are smooth.
beat your egg whites with an electric mixer until stiff, and set aside.
in the top of a double boiler, with water simmering below over low heat, whisk the egg yolks together with the sugar until thick and light yellow. add the poppy seeds, spices and whisk to combine.
remove from heat and fold in the egg whites and almonds.
pour batter in pan and bake around 45 minutes. sprinkle with confectioner's sugar before serving.

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piernik (gingerbread cake)

12/29/2012

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2 sticks unsalted butter
2 cups confectioners sugar
8 eggs, separated
2 1/4 cups honey
1 tsp ground ginger
pinch ground cloves
pinch ground nutmeg
3 cups flour
1 tsp baking powder
2 tsp chopped walnuts
2 tsp chopped almonds
2 tbsp chopped candied orange peel

for the glaze
1 stick unsalted butter
2 tbsp cold water
1 cup sugar
1/4 cocoa powder
2 tbsp alcohol

put the softened butter in a large mixing bowl and mix in the confectioners sugar with a wooden spoon. add the egg yolks, one by one, mixing.
then add the honey, spices, flour and mix some more. finally add baking powder, nuts, orange peel.
in a separate bowl, mix the egg whites with an electric mixer until they hold. fold the whites into the batter.
butter a 9 inch pan, and pour the batter in. put the pan in a 350F oven and bake about 45 minutes.
after it has cooled, i sliced the cake into two layers and filled with powidlo (plum jam) and my mom's creamy farina filling.
for the glaze on top of the cake: place the butter in a saucepan, add cold water, sugar and cocoa powder. stir, bring to a boil. lower heat and simmer for 5 minutes. add alcohol. pour the glaze over top of the cake, allow it to drip down the sides and let it harden.

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fruit cake

10/20/2012

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1 stick unsalted butter, at room temperature, plus more for the pan
1 1/2 cups sugar
2 peaches, pitted and cut into 6 wedges each
2 apples, cut into wedges
sliced strawberries
1 1/2 cups flour
1/2 cup whole walnuts
2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 tsp vanilla extract
3/4 cup milk

Preheat the oven to 350 F. Butter a 9-inch-round cake pan. Melt 1 tablespoon butter in a skillet over medium heat. Add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and deep golden brown, 8 to 11 minutes. Pour the mixture into the pan and coat the bottom. Arrange the fruit wedges in the bottom of the pan in a single layer, cutting to fit if needed.
Combine the flour, walnuts, baking powder and salt in a food processor and pulse until the walnuts are finely ground.
Beat the remaining 7 tablespoons butter and 3/4 cup sugar in a large bowl with a mixer until light and fluffy. Add the eggs, one at a time, beating after each. Beat in the vanilla extract. Beat in the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour mixture; beat in each addition until just incorporated.
Spread the batter evenly in the pan and bake until golden and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer to a rack and let cool 30 minutes. Invert onto a plate and let cool completely.

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makowiec (poppy seed cake)

piernik (gingerbread cake)

fruit cake

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