Polish Plum Cake

My Polish Plum cake - perfect for snowy days and homesickness

Well we're here!  The Limousin region of France if you were wondering.  A long, stressful, cramped journey with 2 cats and a camper van to our new abode in rural France.  A dream that has become a reality.  And what a shock it is!  Leaving friends and family, full time paid employment, and a daily routine we understood....also the reason I have been away from the blog for so long.   

We are working hard everyday, and sometimes it feels like wading through red tape in a big vat of treacle...while wearing wellies that keep falling off.  But we have faith and know we will get there in the end (wherever there may be).  Or understand that where we are is fine too.  That we can enjoy the moments and laugh at ourselves sometimes, and appreciate what we have: the opportunity and chance to follow our dreams. 

This is the first cake I have been inspired to bake in our new house.  I was looking for a taste of home, and memories of my Babcia's baking.  A simple cake with a few ingredients.  To make our house smell like home...I hope you enjoy.  Do let me know how you get on and what your favourite taste of home is?

ingredients:
2 cups plain flour
2 tsp baking powder
1 cup sugar
1/2 cup butter - at room temperature
2 eggs
1 cup milk 
1 tsp vanilla extract
zest of 1 lemon/orange
pinch of salt 
about 12 plums - halved and de-stoned
1/3 cup icing sugar

method:

• preheat your oven to a moderate heat - about 175C.
• grease and line a baking tin - I used a 20x30cm size.
• sieve the flour into a large bowl, then add all the other ingredients and mix for 3-4 minutes with an electric whisk.
• pour half the batter into your tin then add the halved plums in a single layer before adding the rest of the batter on top
• Bake for about 35-40 minutes - or until the cake is well risen and a skewer comes out clean.
• remove from the tin after 10-15 minutes and leave to cool on a rack before sprinkling with icing sugar.  
• Enjoy a nice big slice with a cup of tea - mine's an Earl Grey. 

Check out my other Polish inspired recipes:

Polish honey and spice gingerbread (piernik)

Polish Farmer's Cheese

I have posted this recipe for Polish Plum Cake onto Javelin Warrior's Made with Love Mondays over at Cookin w/ Luv

Polish farmer's cheese

Polish farmer's cheese - also known as twarog or bialy ser (white cheese) is a traditional Polish cheese.  I may not be a farmer, but I am a bit Polish, and this is one of my favourite childhood food memories.  I remember my Babcia making this in her tiny kitchen when she wasn't whipping up an apple cake or singeing chicken(for chicken noodle soup!).  This is a really simple recipe and produces a wonderfully fresh cheese - somewhere between a cottage and a curd cheese.  

Once the cheese is made you can leave it plain or add your favourite combination of fresh herbs or spices.  I often mix in some chopped dill (which is almost compulsory in Polish cooking!) and a bit of lemon zest. I like to serve this cheese with a tomato and onion salad and some lovely crusty bread for a simple lunch or supper.  It also works well in sweet or savoury cooked dishes.  One of my favourite recipes using Polish farmer's cheese is this awesome summer berry sernik (Polish cheesecake) by how to eat properly.  

Summer berry sernik (Polish cheesecake) by how to eat properly

preparation time:  5 minutes + about 30 minutes draining time
cooking time:  less than 5 minutes 

ingredients:

2 litres whole milk
juice of 1 lemon
salt and pepper to taste
your choice of herbs and spices  

method:

1. heat the milk until just below boiling point (there should be  a few small bubbles on the surface of the pan) then take off the heat.  
2. add the lemon juice and leave for 5-10 minutes for the cheese to curdle and separate.
3. drain through a sieve lined with muslin/cheesecloth.  When the whey has drained away what you are left with is the curds/farmer's cheese.  
4. place the drained cheese in a bowl and mix in the chopped herbs/spices (if using) then store in an airtight container in the fridge.  
5. This cheese doesn't last long - just a few days in the fridge, but I'm sure you will eat it all before that.  

Smacznego!  

I have also entered this recipe into Javelin Warrior's Made with Love Mondays over at Cookin w/ Luv

Serve your Polish farmer's cheese with a fresh, and Summery tomato salad