Traditional Polish Sekacz Cake: A Recipe Guide

Ingredients

  • 16 eggs
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon lemon zest

Steps and instructions

  1. Preheat the oven to 350°F (175°C) and prepare a baking spit by greasing it lightly.
  2. In a large bowl, separate the egg yolks from the whites. Keep the egg whites aside for use later.
  3. Beat the egg yolks with sugar until the mixture is light and creamy.
  4. Add the melted butter to the egg yolk mixture gradually, continuing to beat the mixture.
  5. Add the vanilla extract, salt, and lemon zest to the mixture and mix well.
  6. Gradually add the flour to the mixture, beating continuously to ensure no lumps form.
  7. In a separate bowl, beat the egg whites until stiff peaks form.
  8. Fold the egg whites into the egg yolk mixture gently, ensuring you do not overmix and lose the air incorporated into the egg whites.
  9. Place the prepared baking spit in the oven and start rotating it. Gradually spoon the batter onto the spit, allowing each layer to brown slightly before adding the next.
  10. Continue this process until all the batter is used up. This should take about 2 hours.
  11. Once the cake is done, let it cool on the spit for about 10 minutes before carefully removing it.
  12. Allow the cake to cool completely before slicing and serving.

Tools for making

  • Baking spit - A special rotating spit used to bake Sekacz. It allows for even browning and cooking of the cake layers.
  • Large bowl - A spacious bowl for mixing the batter and other ingredients.
  • Whisk - Used to beat the egg yolks with sugar and incorporate air into the mixture.
  • Spatula - A flexible utensil for folding the beaten egg whites into the batter gently.
  • Baking brush - To lightly grease the baking spit and prevent sticking.
  • Oven - To preheat and bake the Sekacz cake.

Recipe variations

  • Replace the all-purpose flour with almond flour for a gluten-free version.
  • Add chopped nuts such as walnuts or almonds to the batter for added texture.
  • Add a layer of fruit preserves or jam between the layers of batter for a fruity twist.
  • Instead of a sweet cake, make a savory version by adding grated cheese, herbs, and spices to the batter.
  • Experiment with different flavors of extracts such as almond, coconut, or rum for a unique taste.
  • Add a layer of chocolate ganache or cream filling between the cake layers.
  • Try using different citrus zests like orange or lime for a refreshing citrus flavor.
  • Add a sprinkling of cinnamon or nutmeg to the batter for a warm, spicy taste.
  • Replace the lemon zest with grated apple or pear for a subtle fruity flavor.
  • For a chocolate variation, replace a portion of the flour with cocoa powder and add chocolate chips to the batter.

Recipe overview

Sękacz, a traditional Polish cake, is a delightful dessert that's sure to impress at your next gathering. This towering, spit-baked cake is known for its unique tree trunk-like shape and deliciously light and fluffy texture. The recipe involves a delicate process of gradually spooning the batter onto a rotating spit, allowing each layer to brown slightly before adding the next. The result is a beautifully layered cake with a slightly crispy exterior and a soft interior. With a hint of lemon and vanilla, this cake is a delightful treat that's well worth the effort. Get ready to immerse yourself in the art of traditional Polish baking! Enjoy the process and, most importantly, the end result.

Common questions

  1. Can I use a different type of flour?
    Yes, you can use cake flour instead of all-purpose flour for a lighter texture.
  2. Is it necessary to rotate the baking spit?
    Yes, rotating the spit ensures even cooking and browning of the layers.
  3. Can I add any other flavors or ingredients to the batter?
    Yes, you can add chopped nuts, raisins, or other dried fruits to the batter for added texture and flavor.
  4. Can I use salted butter instead of unsalted butter?
    It is recommended to use unsalted butter to control the salt content in the recipe, but you can use salted butter if that's what you have on hand.
  5. How long does it take to bake the sekacz?
    The total baking time is approximately 2 hours. However, keep an eye on the cake and adjust the time accordingly based on the browning and doneness.
  6. Can I make the cake ahead of time?
    Yes, you can make the sekacz a day in advance. Just store it in an airtight container at room temperature.
  7. Can I freeze the sekacz?
    Yes, you can freeze the sekacz for up to 3 months. Thaw it in the refrigerator before serving.
  8. Can I use a different flavor extract instead of vanilla?
    Yes, you can use almond extract, rum extract, or any other flavor that complements the cake.
  9. Can I make a smaller or larger sekacz?
    Yes, you can adjust the recipe accordingly to make a smaller or larger sekacz. Just ensure you adjust the baking time accordingly.
  10. Can I use a different type of baking pan?
    Traditionally, a baking spit is used for sekacz. However, you can use a bundt pan or a tube pan as alternatives.

Serving dishes and utensils

  • Baking spit - A long, rotating spit used to cook the Sekacz cake evenly.
  • Large bowl - A bowl to mix the egg yolks, sugar, and other ingredients.
  • Whisk - Used to beat the egg yolks and sugar until light and creamy.
  • Spatula - Essential for folding in the beaten egg whites into the batter.
  • Baking brush - Used to lightly grease the baking spit before adding the batter.
  • Baking oven mitts - Protect your hands while rotating the baking spit in the hot oven.

Origin stories

Sękacz, also known as the Tree Cake, is a traditional Lithuanian delicacy with a history that reaches back centuries. It's said that the cake was originally created by the Karaites, a Turkish ethnic group living in Lithuania. The baking process, which involves the gradual layering of batter onto a rotating spit, is believed to have been inspired by the practice of roasting meat on a spit. The result is a cake that resembles a tree with many rings, hence its moniker. Sękacz is often baked for special occasions and celebrations, symbolizing abundance and prosperity. It's not just a cake, but a testament to the time and patience of the baker, making each bite a part of Lithuanian heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.