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Polish Apple Cake – Szarlotka
Szarlotka is a traditional Polish dessert, similar to apple pie with a buttery, light pastry and a hint of cinnamon.
- 1 Lemon, zest and juice
- 6 Bramley apples
- 60g Soft brown sugar
- 1 tsp Ground cinnamon
- 450g Plain flour
- 1 tsp Baking powder
- 200g Butter
- 225g Caster sugar
- 1 Egg, whole
- 3 Eggs, yolks only
- 15g Natural yoghurt
- 1 tsp Vanilla extract
Total time required
- Preparation time:
- Cooking time:
- Other time: Chill for 1 hour
To serve, add cream and a little extra cinnamon.
- To make the filling, peel, core and thinly slice the apples and place the apple into a pan with the zest and juice of the lemon, the sugar, cinnamon and 200ml water.
- Simmer for 5 minutes and set aside to cool.
- To make the dough, mix the flour, baking powder and sugar together.
- Dice the butter into small cubes and rub the butter into the dry ingredients.
- Add the egg, egg yolks, yogurt and vanilla extract and mix to form a dough.
- Split the dough in half, wrap half in clingfilm and freeze it for an hour.
- Grease and line a 30cm x 20cm baking tray with baking parchment.
- Remove one half of the dough from the freezer, and roll out until it covers the base of the baking tray, and then with your fingers push it halfway up the sides of the tray.
- Prick the base with a fork, line it with baking paper filled with baking beans and bake it for 15 minutes at 175 degrees. Remove the paper and beans and leave to cool.
- Spoon on the apple mixture with about half of the cooking liquid from the pan, and spread evenly.
- Remove the other pastry from the freezer and coarsely grate it over the apple mix. Bake for 45 minutes. Leave to cool then serve with whipped cream and cinnamon.