![\"\"](\"https:\/\/blogs.transparent.com\/polish\/wp-content\/uploads\/sites\/18\/2020\/08\/plum-cake-3641849_1280-350x216.jpg\")
Plum cake. Image by S. Hermann & F. Richter from Pixabay<\/p><\/div>\n
![\"\"](\"https:\/\/blogs.transparent.com\/polish\/wp-content\/uploads\/sites\/18\/2020\/08\/dough-3641823_1280-350x236.jpg\")
Image by S. Hermann & F. Richter from Pixabay<\/p><\/div>\n
Poland’s hot summer (gor\u0105ce lato<\/strong>) and cold winter (zimna zima<\/strong>) create a similar growing season to the American Midwest, and traditional Polish desserts frequently feature berries like currants (porzeczki<\/strong>), wild blueberries (jagody<\/strong>), and strawberries (truskawki<\/strong>) pulled from their lush forests and orchard fruits like plums (\u015bliwki<\/strong>), apples (jab\u0142ka<\/strong>) and apricots (morele<\/strong>) that ripen in abundance.The recipes (przepisy<\/strong>) are usually really simple! Few ingredients you would usually need are vanilla, eggs, sugar and fresh butter. The fruit makes the finished product super moist, a lovely contrast with the buttery crispness of the crust.<\/p>\n Every day is a good day for cake! And especially for a fruit cake! Was it always like this?<\/p>\n Over the course of centuries, Polish cuisine and its variety of desserts have kept on changing. The alterations were linked to different trends and the influence of other countries. Baroque-era desserts were laced with anise (any\u017c<\/strong>), saffron (szafran<\/strong>), cardamom (kardamon<\/strong>), turmeric (kurkuma<\/strong>), vanilla (wanilia<\/strong>), nutmeg (ga\u0142ka muszkato\u0142owa<\/strong>) and cloves (go\u017adziki<\/strong>) instead of sugar.<\/p>\n The hits of those days were different cakes: sponge, French, almond, gingerbread, wheel cakes called ko\u0142acze<\/strong>, old-fashioned macaroons , fruit cakes and cream horns called ulipki z pian\u0105<\/strong>.<\/p>\n Image by Terry Appenzeller from Pixabay<\/p><\/div>\n Desserts as we know them replaced their predecessors in the Enlightenment era, when French cuisine reached Poland and sugar gained popularity. Around the same time, tea (herbata<\/strong>) and coffee (kawa<\/strong>) first appeared on menus.<\/p>\n The golden age of caf\u00e9s and pastry shops began in the 20th century and the inter-war period. Coffeeshop life flourished and the artistic and intellectual elite chose them as places of meeting and debate.<\/p>\n Today we are witnessing a revival in Polish pastry-making. A lot of pastry shops are bringing old classics back to life…and one of them is definitely placek ze \u015bliwkami<\/strong>!<\/p>\n","protected":false},"excerpt":{"rendered":" There is nothing more delicious than a cake with fresh fruit in the summer and fall months! Nothing better than slicing into this fresh, filled with seasonal ingredients cake! A summer cake that I remember from my childhood (dzieci\u0144stwo) with much delight is a simple yellow cake baked in a large, rectangular pan, topped with…<\/p>\n![\"\"](\"https:\/\/blogs.transparent.com\/polish\/wp-content\/uploads\/sites\/18\/2020\/08\/coffee-cup-2926638_1920-350x233.jpg\")