The Polish kitchen is known for its hearty dishes, but it also treasures its elegant and festive cakes and desserts. Whether for Sunday coffee, family gatherings, or holidays, sweet pastries are always part of the tradition.

With cake & dessert pottery made of Polish pottery, these delicacies are served authentically and beautifully:

• Sernik – Poland’s beloved cheesecake, sometimes enhanced with raisins or chocolate glaze

• Makowiec – a moist poppy seed roll with nuts and honey, especially popular for Christmas and Easter

• Babka – an airy, festive yeast cake, traditionally baked in a ring form and glazed with icing or chocolate

Hand-painted pottery plates, serving trays, and baking molds turn every dessert into a celebration of Polish craftsmanship and culinary tradition.

 Recipes (each serves approx. 12 portions, organic ingredients only)

1. Sernik – Polish Cheesecake

Ingredients:

• 1 kg organic quark (strained)

• 200 g organic cane sugar

• 150 g organic butter (soft)

• 5 organic eggs

• 50 g organic semolina

• 2 tbsp organic cornstarch

• Zest & juice of 1 organic lemon

• 1 tsp organic vanilla extract

• 100 g organic raisins

Preparation:

1. Preheat oven to 170 °C / 340 °F.

2. Cream butter and sugar, add eggs one at a time.

3. Stir in quark, semolina, cornstarch, lemon zest/juice, and vanilla until smooth.

4. Fold in raisins.

5. Pour into a greased Polish pottery baking dish, bake for 60 minutes.

6. Let cool in the oven with the door slightly open.

 Drink pairing: Vodka Belvedere, beer Żywiec Porter

2. Makowiec – Polish Poppy Seed Cake

Ingredients:

Dough:

• 500 g organic wheat flour

• 200 ml organic milk

• 80 g organic butter

• 100 g organic sugar

• 30 g fresh organic yeast

• 2 organic eggs

• Pinch of salt

Filling:

• 400 g organic poppy seeds (ground)

• 150 g organic honey

• 50 g organic walnuts

• 50 g organic raisins

• 1 tsp organic cinnamon

Preparation:

1. Dissolve yeast in warm milk with 1 tsp sugar, let rest 10 min.

2. Knead with flour, sugar, butter, eggs, and salt into a smooth dough. Rest for 1 hour.

3. Filling: warm poppy seeds with honey, add walnuts, raisins, and cinnamon.

4. Roll out dough, spread filling, roll up, and place in pottery baking dish.

5. Bake at 180 °C / 355 °F for 40–45 minutes.

 Drink pairing: Vodka Żubrówka Bison Grass, beer Okocim Mocne

3. Babka – Polish Yeast Cake

Ingredients:

• 500 g organic wheat flour

• 200 g organic butter

• 200 g organic sugar

• 5 organic eggs

• 200 ml organic milk

• 1 cube fresh organic yeast

• 1 tsp organic vanilla

• Pinch of salt

• Optional: organic chocolate chips or lemon glaze

Preparation:

1. Dissolve yeast in lukewarm milk, let sit for 10 min.

2. Beat butter, sugar, and eggs until creamy.

3. Add flour, yeast-milk mixture, vanilla, and salt. Knead into smooth dough.

4. Let rise for 1 hour.

5. Pour into a greased Polish pottery Bundt pan.

6. Bake at 180 °C / 355 °F for 45 minutes.

7. Decorate with glaze or chocolate.

 Drink pairing: Vodka Chopin Rye, beer Tyskie Gronie