Recipe for: Cookie with Summer Forest Fruits and Citrus Zest - photo 1
← Recipes

Recipe for: Cookie with Summer Forest Fruits and Citrus Zest

Cakes and Bakes Regional Cuisine of Poland 90 min Medium 0 views ~18.96 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Mazurian cake with summer forest fruits and citrus zest is a moist, fragrant cake made with butter and eggs, enriched with the aroma of fresh citrus zest (lemon/orange) and a summer mix of berries, raspberries, and blackberries. The inspiration from Mazurian cuisine is reflected in the simplicity and use of seasonal fruits gathered in summer by the lakes, as well as in the delicate, buttery flavor of the cake. The cake has a dense yet soft crumb, a golden crust, and the contrast of the freshness of the fruits with the slightly spicy aroma of the zest. Serve warm or at room temperature with a cup of coffee, linden tea, or vanilla ice cream; it is perfect for summer parties, lakeside picnics, and family gatherings.

Ingredients Used

Ingredients (11)

Servings:
10
  • Wheat flour 300 g
  • Sugar 180 g
  • Butter 200 g
  • Chicken egg 4 pcs (~240 g)
  • Baking powder 12 g
  • Milk 50 ml
  • Citrus zest 10 g
  • Forest fruits 400 g
  • 🌿 Spices
  • Salt 2 g
  • ✨ Optional
  • Powdered sugar 20 g
  • Rum 20 g
💰 Estimated dish cost: ~18.96 PLN (1.90 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation

1

Take the butter and eggs out of the fridge at least 30 minutes before starting, so they reach room temperature. Preheat the oven to 175°C (top and bottom heat). Prepare a loaf pan measuring about 30 x 11 cm: line the bottom with parchment paper and grease the sides with a thin layer of butter or use a silicone mold.

Ingredients: Butter
Use a 30 x 11 cm loaf pan or a rectangular springform pan. Taking the ingredients out in advance prevents the mixture from curdling. Baking paper makes it easier to remove the finished cake.
2

Wash and gently dry the berries — preferably on a sieve or paper towel. If the berries are very large (e.g. blackberries), cut them in half. Transfer the berries to a bowl and set aside to lightly dry.

Ingredients: forest fruits
Use a sieve or a clean kitchen towel. The fruits should not be wet, as they will add too much moisture to the batter and cause the fruits to sink to the bottom.

Cake

3

Sift the flour together with the baking powder into a large bowl. Add salt and mix the dry ingredients thoroughly with your fingers or a whisk to ensure the baking powder is evenly distributed.

Ingredients: Wheat flour, Baking powder, Salt
Use a sieve for sifting and a large bowl (min. 3 l). Sifting the flour aerates it, resulting in a lighter cake texture.
4

In the bowl of a mixer or in another large bowl, place the butter cut into smaller pieces and the sugar. Beat with a mixer on medium speed for 3-5 minutes until the mixture becomes light, fluffy, and noticeably increases in volume (the mixture should be 'fluffy'). If you don't have a mixer, use a wooden spoon and beat vigorously for 6-8 minutes.

Ingredients: Butter, Sugar
Use a mixer with a whisk attachment or a whisk. The mixture is ready when there are visible traces after removing the whisk/spatula, and the mixture is light and creamy.
5

Crack the eggs one by one into the buttercream, mixing for 20-30 seconds after each addition until the egg is incorporated. If the mixture starts to curdle (separate), add 1-2 tablespoons of flour from the sifted mixture and continue mixing.

Ingredients: Wheat flour
Add the eggs gradually, not all at once. Use the mixer spatula on low speed if the mixture starts to splatter.
6

Add the grated citrus zest and, if using, rum (or a tablespoon of orange juice instead of rum). Mix briefly on low speed, just to combine the flavors.

Ingredients: citrus zest, Rum
Use a fine grater for citrus and avoid the white part of the peel, which is bitter. If you prefer a non-alcoholic version, use orange juice.
7

Gradually add the sifted mixture of flour and baking powder alternately with the milk: 3 parts flour and 2 parts milk (mix, finishing with flour). Stir with a spatula or on low speed with a mixer just until the dry ingredients disappear — do not overmix, as the dough will become tough.

Ingredients: Wheat flour, Milk, Baking powder
Use a rubber spatula to fold the ingredients. The final moment is when there are no visible dry traces of flour, and the mixture is smooth and uniform.
8

To prevent the fruit from sinking to the bottom during baking, gently dust them with a few tablespoons (about 15 g) of flour from the prepared portion. Then, fold the fruit into the batter very gently: use a spatula and make movements from the bottom to the top until the fruit is evenly distributed throughout the mixture.

Ingredients: forest fruits, Wheat flour
Do not mix too long — the fruits should remain whole. If the fruits are very soft, fold them in just before placing the cake in the pan.

Assembly and Baking

9

Transfer the prepared batter to the prepared pan, smooth the top with a spatula. Gently tap the pan a few times on the counter to remove air bubbles and evenly settle the fruit.

Ingredients: Wheat flour, forest fruits
Use a silicone spatula and tap the pan three to four times, holding it close to the counter to prevent the fruit from spilling out.
10

Bake the cake in a preheated oven for 55-65 minutes at 175°C. After 40-45 minutes, check the color, and if the top is browning too quickly, cover it with aluminum foil. After 55 minutes, insert a skewer into the center — it should come out dry, with possibly some moist crumbs, but no raw batter.

Ingredients: Wheat flour, forest fruits
It's best to place the oven on the middle rack. The toothpick test is crucial — if it comes out with wet batter, extend the baking time by 5-10 minutes. Be careful when removing the foil so as not to drop the cake.

Cooling

11

After baking, remove the pan from the oven and let it cool on a rack for 10-15 minutes. Then gently remove the loaf from the pan (use a knife to go around the edges if it is stuck) and leave it to cool completely on the rack.

Use a cooling rack to prevent the bottom from steaming and to keep the crust crispy. Do not cool in the pan for longer than 20 minutes, as the steam will cause the cake to become soggy.

Decoration

12

Optionally, before serving, dust the cake with powdered sugar through a sieve. Slice with a sharp, serrated knife (first let the cake cool completely for clean slices). Serve with young mint leaves, vanilla ice cream, or natural yogurt.

Ingredients: Powdered sugar
Use a fine sieve to evenly dust with powdered sugar. Slices cut after completely cooling will be aesthetically pleasing and will not crumble.

Fun Fact

💡

Cookies appeared in Europe in the 19th century as a way to use up cakes and dried fruits; in the Masurian regions, local berries were traditionally used, which gave the baked goods a seasonal character.

Best for

piknik letnie przyjęcie kawa po południu rodzinne spotkanie

Tips

🍽️ Serving

Serve slightly warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or sour natural yogurt. For adults, you can drizzle the slices with a bit of rum and ignite them (flambé) just before serving — be cautious with safety.

🥡 Storage

Store wrapped in aluminum foil or in an airtight container for up to 3 days at room temperature; in the refrigerator for up to 5 days (before serving, take it out for an hour to reach room temperature). Sliced pieces can be frozen for up to 2 months — thaw slowly in the refrigerator and warm slightly in the oven at 160°C for 8-10 minutes.

📸 Cooked by the community

Log in to add a photo
Add a photo of the finished dish

After moderator approval, you will receive 10 experience points.

🍲

No one has added a photo yet. Be the first!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Potato pancakes with tzatziki sauce (Polish-modern) 45 min

Potato pancakes with tzatziki sauce (Polis...

Main dishes
Buttery Lemon Cake with Caramelized Rhubarb and Almond Crumble 120 min

Buttery Lemon Cake with Caramelized Rhubar...

Cakes and Bakes
Eggs in horseradish sauce 25 min

Eggs in horseradish sauce

Appetizers
Fluffy Yeast Rolls with Custard Cream and Fresh Strawberries 180 min

Fluffy Yeast Rolls with Custard Cream and ...

Desserts
Sunflower Brownies with Salted Caramel (Nut-Free) 90 min

Sunflower Brownies with Salted Caramel (Nu...

Desserts
Old-Polish Spiced Gingerbread with Plum Jam and Chocolate 120 min

Old-Polish Spiced Gingerbread with Plum Ja...

Cakes and Bakes

Recipe Categories

Cakes and Bakes
Cakes and Bakes

Homemade cakes and pastries are the heart of Polish culinary tradition - sweet memories from childhood. In our collection, you will find recipes for classic yeast cakes, shortcrust, sponge, and cheesecake. Apple pie, poppy seed cake, gingerbread, Easter babka, chocolate cake, and New York cheesec...

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Advertisement