In Polish tradition this is called the lazy housewife's bake — not out of disdain but out of honesty: no mixer is needed, the dough is kneaded by hand and shaped by stretching it across the tin.
The recipe was shared by the culinary section of gazeta.pl. Raspberries, blueberries, apples or grapes work instead of plums — the dough takes any seasonal fruit.
Choose firm plums that come away from the stone easily. Overly soft ones spread into a wet patch and leave the base of the dough raw.
Dough and crumble: what you will need
Use a 20 by 20 centimetre tin lined with baking paper. First the dough:
- 300 g plain flour
- 125 ml warm milk
- 55 g sugar
- 50 g soft butter
- 1 egg
- 2 teaspoons dried yeast
- a pinch of salt
- 8–10 ripe plums (or 0.5 kg of other fruit)
For the crumble: 100 g flour, 60 g cold butter, 60 g icing sugar, half a teaspoon of cinnamon, a pinch of salt.
How to make it
- Mix the flour, sugar, yeast and salt in a bowl.
- Add the milk, egg and soft butter. Work it with your hands until you have a thick, light, sticky mass.
- Stretch the elastic dough across the 20×20 centimetre tin.
- Cover with a tea towel or cling film and leave to rise in a warm place for 45 to 50 minutes.
- While the dough rests, make the crumble: mix flour, icing sugar, cinnamon and salt, add cold butter and rub between your fingers into crumbs.
- Stone the plums and cut them in half or into quarters.
- Lay the fruit on the risen dough and scatter the crumble evenly on top.
- Bake for 45 minutes in an oven preheated to 180 degrees.
Cut the finished cake warm but not hot: otherwise the plum juice soaks the base. It keeps for two or three days under a tea towel and is even softer on the second day.
Nota bene
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