Someone was looking for a "soft aubergine/eggplant spread with tomatoes" and I knew exactly what they were talking about. There's a dish in Russia, our Eastern neighbour, which is called IKRA or fake caviar. I got this recipe from Russian friend Galina back in Edinburgh sometimes around 2000. Still makes a regular appearance in our kitchen. It's lovely on a slice of toast, or as a condiment or spread on a mezze-table. Russian aubergine spread IKRA 1 large aubergine/eggplant 1 large onion 2 garlic cloves 2 tomatoes 1 Tbsp olive oil or vegetable oil 2 Tbsp white wine vinegar or lemon juice salt and freshly ground black pepper fresh parsley or dill Prick the aubergine with a fork here and there, then place into a preheated 200C/400F oven and bake for about 60 minutes, until fully cooked and slightly charred on the outside. Flip over once or twice during baking. Remove from the oven, let it cool. Then cul half lengthwise and scoop out the flesh. Place into a cutting b...
This Estonian classic - purukook (crumb cake, streusel cake) - is another recipe request. Over the last few years I've got several e-mails asking for this simple cake recipe, yet somehow I've never managed to blog about it until now. The basic ingredients are few - butter, flour, sugar (for the crumb), and some kind of thick jam filling. That simple.
There are several "schools" of making purukook. Some use cold butter, some soft (I find using cold butter makes for a crumblier crumb). Some use just the crumb base, some add an egg to the bottom mixture to make it firmer (I do). Most jams would work, I prefer something tart like thick apple or apple and cranberry or apple and lingonberry jam. The cake on the photos is made with raspberry jam - in that case I also throw in a handful of shredded or desiccated coconut into the topping mixture.
I've got a special question to väliseestlased aka Estonian expats. Have you tried making purukook before? Is it something that was popular among the expat Estonians? Would love to know that.
Estonian crumb cake "Purukook"
(Klassikaline purukook)
400 g (3 1/3 cups) all-purpose flour (1/3 to 1/2 can be spelt or wholemeal flour)
85 grams (3 oz) caster sugar
a pinch of salt
200 g (7 oz or 2 Tbsp less than 2 sticks) cold butter, cubed
1 egg
Filling:
500 g thick jam/marmelade
Line a 25x35 cm cake tin or a Swiss roll tin with a parchment paper or butter generously.
Preheat the oven to 200 C/400 F.
Measure the flour, sugar and salt into a mixing bowl. Add the butter and using a knife or your fingers, cut and mix until the mixture reminds of a wet sand. (You can do it in your food processor).
Transfer about 1/3 of the mixture into a small bowl and put aside - this will be your crumb mixture. (Feel free to add a handful of desiccated coconut to this mixture, or perhaps some cinnamon or other spices).
Add the egg to the remaining mixture and combine until wet crumbs form. Scatter into the cake tin, spread evenly and then press down with the palm of your hand.
(If your filling is on the soft side, you may want to pre-bake the base for about 15 minutes, until golden.)
Spread the filling evenly over the (partially baked) base. Scatter the crumb mixture evenly on top.
Bake in the pre-heated oven for about 30 minutes, until the crumb mixture is light golden brown.
Remove from the oven and leave to cool before cutting into small bars.
This recipe was featured on:
Countlan magazine, issue 4 (Summer 2013)
Similar recipes in other food blogs:
Purukook by Mari-Liis @ Siit nurgast ja sealt nurgast (recipe in Estonian)
Kodune purukook by Ragne @ Kokkama Ragnega (recipe in Estonian)
Purukook õunamoosiga by Sandra @ Taimetoit.ee (vegan, recipe in Estonian)
Mustade ploomide ja rummiga purukook by Sille @ Toidutegu (recipe in Estonian)
Šokolaadi ja Beluga läätsedega purukook by Anneli @ Kiilikese toidulaud (recipe in Estonian)
Rukkijahu-õuna purukook by Silja @ Jagatud rõõm (recipe in Estonian)
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