Try something different this Mother’s Day – Bublanina is a traditional Czech cake, perfect for afternoon tea.
Preparation time: 20 minutes
Cooking time: 30-40 minutes
Servings: 12 generous squares
Ingredients
240 ml double cream
3 eggs at room temperature
260g plain flour
200g caster sugar
1 tsp baking powder
zest of 1 lemon, finely chopped.
400g fresh cherries
Icing sugar for dusting
Requires a 9 x 13-inch (23 x 33cm) traybake tin
Method
- Preheat the oven to 170°C / 150°C Fan / Gas mark 3.
- Wash the cherries to remove any remaining dirt, then stone them. Leave in a colander or sieve to drain. Grease the baking tin and dust with flour.
- Break the eggs into a large bowl then beat them using a food mixer or hand mixer until they are foamy
- Gradually add the caster sugar while increasing the speed. It takes about five minutes to produce a voluminous silky mixture.
- Reduce the mixer speed to its slowest setting and sift in the flour and baking powder as you mix, then add the cream, mixing slowly all the time. Finally, add the lemon zest.
- Pour the batter into the prepared baking tin. The batter is thick, which helps to stop the fruit from sinking. Sprinkle the drained cherries over the top.
- Place the Bublanina into the preheated oven and bake for about 30-40 minutes, until the surface turns golden brown.
- Allow to cool, then dust with icing sugar before slicing into squares
You can substitute most summer fruits for cherries, including strawberries, raspberries, and blueberries.
NOTE – Don’t be tempted to substitute the double cream for a ‘light’ version though.
There is no other fat in the cake so the fat content of the cream is important (it should be at least 30%)
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