When I went on my travels to Slovakia, Europe over the summer, I noticed something different about their food. It was wholesome, all made scratch, and organic from their backyards. The idea was rare. Who actually knew that we had the power to create something so intricate out of a cookbook and bring it to life? Put it on the table? My aunt and I were looking through some old “kolace” cookbooks, and we found a lemon tart pudding cake. It was not the traditional ”kolace”, but the recipe was dated back from the 1980s. The complex looking cake is deemed to be quite easy to make of course with the help from a Slovak native. As it was cooking the oven, the whole house smelled like buttery vanilla sweetness. When I took a final bite, it tasted like a product from the Great British Baking Show. It was tart, buttery, fluffy, citrus, and light.
Even though this recipe doesn’t include honey as a main ingredient, and it is more sugar based and high in cholesterol, it was a rich tart, where one can feel the explosive zest flavor in the mouth. The recipe does require, however, lemons and oranges, which bees pollinate.
I invite you to bake one of my favorite recipes and re-live a humid summer’s day.
The majority of orange trees, including the Navel and Valencia varieties, are self-fertile, meaning they don’t require bees to pollinate and set fruit. Pollinating insects like as bees, on the other hand, can dramatically boost fruit set and output.
Ingredients
Dough
- 1 ¼ cups of flour
- 1 tbsp. of sugar
- Pinch of salt
- 1 stick of butter
- 1 egg
Cream
- 1 egg
- 1/4 cup of sugar (or crystallized honey)
- 1/2 cup of thinly sliced almonds
- Lemon juice (from 1 ½ lemon)
To Serve
- Honey drizzle
- 2 thinly sliced lemons or oranges
- 1 tbsp. cup of powdered sugar (sifted)-optional
- 1 stick of vanilla-optional
Bees pollinate a lemon tree by buzzing from flower to flower, collecting the yellow pollen, and as traveling, they spread it to the other flowers.
How to be the baker
Instructions.
Mix the flour, sugar, salt, eggs, and the butter (cut into slices) with a mixer or a spoon for 3 minutes. Then, with your hand, knead it on a cutting board until the dough is round and soft. Let the dough cool in the refrigerator for 20-30 minutes.
Set the oven on to 400 degrees Fahrenheit (200 degrees C)
Take dough out of refrigerator, knead it and roll it into a circle until it is 2 cm thick.
Use any tart, pie, or cake dish, and delicately fit the rolled dough into the dish.
Put it in the oven to bake for 15 minutes.
Meanwhile, make the pudding by mixing the sugar and egg in a small bowl. After a minute of through mixing add the lemon juice, topped with the sliced almonds.
Take out the dish when ready, and egg wash the crust/dough with the cream liquid. Pour any remaining liquid into the center of the dish and spread it evenly. Bake for 15 minutes.
Slice the lemons or oranges. Dip the fruit into honey and sprinkle with cinnamon.
After 15 minutes, take out the dish again, add the fruit, and set it to bake again for 15 minutes.
Top with vanilla stick, whipped cream, powder sugar, or drizzled honey.
Check out the original Slovak recipe:
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It looks delicious 😋. Thank you for sharing.
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I have to try it. I love lemon cake.
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It looks delicious.
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