Barbora Stiess of the Devilled Egg Kitchen Academy in Clifton, shares the recipe for one of her favourite Czech desserts:
“Traditionally Bublanina (pronounced bub-lanina) is made with cherries, but any fruit in season can be used. My mum used to make this dish using cherries from the cherry tree my grandad planted in our garden”
Recipe
150g butter at room temperature
150g caster sugar
1 teaspoon of vanilla extract
4 eggs, separated
Zest from 1/2 lemon
150g plain flour
1 teaspoon of baking powder
400g cherries (pitted) or other fruit
Method:
- Preheat the oven to 180C and line a deep baking dish with baking paper
- Cream together the butter and sugar (with a whisk)
- Gradually add the egg yolks followed by the flour and zest
- Whisk the egg whites to stiff peaks and fold into the egg yolk mixture with the baking powder
- Pour the mixture into the lined baking dish and scatter with the cherries
- Bake for 30 minutes until golden on the top and a skewer comes out clean
