Polish Summer Fruit Cake Recipe You Must Try
A traybake of buttery vanilla sponge topped with fresh summer fruit and a crumble, in the style of Polish ciasto z owocami i kruszonką. Serves a crowd from one tray.
Servings: 12 slices
Calories: 482kcal
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Equipment:
- 9x13 inch Baking Pan
Ingredients:
Ingredients for the Cake:
- 320 g Plain flour
- 200 g Butter
- 4 Large eggs
- 180 g Caster sugar
- 2 tsp Baking powder
- 1 pinch Salt
- 1 tsp Vanilla Bean Paste
- 800 g Mixed Fresh Fruit - (Strawberry, blueberry, rhubarb, apricots)
Ingredients for the Crumble:
- 150 g Plain flour
- 120 g Caster sugar
- 120 g Butter
Instructions:
- Preheat your fan-assisted oven to 180°C (356°F). Grease a baking tray lightly with oil and line it with parchment paper to prevent sticking.
- In a mixing bowl, cream the butter and sugar together on high speed until the mixture is pale and fluffy. Reduce the speed to medium and add the eggs one at a time, making sure each is fully incorporated before adding the next. Add the vanilla bean paste and mix until combined.
- Add the sifted flour, baking powder, and salt to the wet mixture. Mix on low speed until fully incorporated. If the batter seems too thick, add two tablespoons of milk or water to reach the desired consistency.
- Transfer the batter to the prepared baking tray, spreading it evenly. Arrange the fresh fruit on top: halve the strawberries, chop the rhubarb into chunks, and quarter the apricots.
- In a separate bowl, combine the crumble ingredients. Rub the mixture between your fingers until it forms coarse crumbs. Sprinkle the crumble evenly over the fruit-topped cake.
- Place the baking tray in the middle shelf of the preheated oven. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.
- Allow the cake to cool in the tray for 10 minutes before serving. For quicker cooling, transfer the cake to a cooling rack with the help of another person. Slice and enjoy with a cup of coffee or tea. Smacznego!
Notes:
180C fan is about 200C conventional, roughly 20C hotter than most Polish versions of this cake, which run 170-175C conventional (155-160C fan). If yours browns before the middle sets, drop to 160C fan/180C conventional and check a few minutes early.
Toss the fruit in a spoonful of flour before laying it on the batter, this is what stops it sinking or weeping. If using frozen fruit, thaw it to room temperature and pour off the liquid first, do not use it straight from the freezer.
Nutrition:
Serving: 175g | Calories: 482kcal | Carbohydrates: 62g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 43mg | Potassium: 199mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1077IU | Vitamin C: 14mg | Calcium: 36mg | Iron: 1mg
