It has been a very royal few days, first at Eltham Palace to witness the jousts and salute King Henry VIII. He took some impressive pictures.Prior to this, Madi and Chris came to London to visit, you remember little Madi who turned 19 far too quickly, she is off to Medical school in September, they were not exactly treated like royalty but I cooked a Royal Cake for them.
This is a recipe I found in "The Polish Kitchen" by Mary Pininska, I had never seen a Mazurek Krolewski before so I can't really say if it looks OK or not.
All what I can tell you is that it is very very fast to make, served with fruits it makes an excellent family desert. I understand that it is a Easter speciality.
Royal Cake
serve 8250g butter
6 egg yolks
400g ground almonds
250g plain flour, plus extra for rolling
250g caster sugar
butter for greasing
50g almond flakes
To make the pastry, cream the butter thoroughly in a bow, mi in the yolks one by one and add the ground almonds, making sure they are completely incorporated. Sift the flour into the bowl and mix well. Stir in the sugar.Preheat the oven to 190C/375F/Gas %. On a floured board, roll the dough out to form a circle approximately 20 cm in diameter. Grease a suitable-sized cake tin or baking tray and place the dough in it.
Decorate with almond flakes, placing them close together. Cook for about 30 minutes, until lightly browned and firm to the touch.
1 comment:
Hi Solange, this is a beautiful cake and I actually don't have this book so have just been to investigate the title. It was lovely to meet you on Friday, hope to meet again soon. Ren
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