Saturday, 17 November 2012

Rybízová buchta s drobenkou

"Buchta" is a traditional czech cake. It can be made with any fruit, therefore simply substitute the redcurrants in this recipe for whatever fruit you happen to have. You can also leave out the fruit and put something else in to liven up the cake. It comes out something like apricot slice & similar.

For the buchta base:

150 g butter
2 cups plain (polohrubá) flour (this is slightly coarse milled: use half strong flour if you have it, half normal)
1 cup caster sugar (vanilla if poss)
1 sachet vanilla sugar OR few drops vanilla essence (or just use vanilla sugar) 
2 eggs 
1.5 cups plain yogurt
1 sachet / 2 tsp baking powder

For the topping:
Some fruit (in this case, around 1/2 lb redcurrants, but any fruit will do, peeled/chopped if necessary)
Some "drobenka" (crumble) created as follows: 
  • Mix 2 -3 tablespoons icing sugar (caster sugar is ok too if you haven't got icing sugar. Vanilla sugar ideal, or add a little vanilla essence) together with 3-4 tablespoons plain (hrubá) flour (use strong flour if you have it, or semolina). 
  • Melt 1 - 2 tablespoons butter and add this to the flour/sugar mix. With a spoon or your fingers work butter into the flour to create crumble effect. 
  • You might need more than this - increase in the same relative quantities. 
  1. Prepare the fruit (wash & drain, peel/chop or detach berries from their stalks). Prepare the crumble topping as above. 
  2. Preheat the oven to 170C and grease a fairly shallow cake tin (square is best) approx 8 inches across.
  3. Mix together butter, flour, sugar and vanilla sugar, then add the yogurt, eggs and baking powder, and mix well. 
  4. Spread the mixture evenly in the tin, then add a good layer of fruit on the top, and finally sprinkle liberally with the "crumble" topping. 
  5. Bake until golden. Cool in the tin for a few minutes, then cut into squares.
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