About this recipe:This traditional Polish babka is a cake perfect to enjoy with an afternoon cuppa. It's a moist and dense cake flavoured with hints of vanilla, almond and lemon.
Makes: 1 babka cake
20g butter, to grease tin
3 tablespoons dried breadcrumbs
150g plain flour
100g potato starch
2 teaspoons baking powder
200g butter or margarine
200g icing sugar, sifted
1 teaspoon vanilla sugar
4 large eggs, separated
3 to 4 tablespoons soured cream
1 tablespoon almond extract
1/2 lemon, zested and juiced
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Method Prep:20min › Cook:40min › Ready in:1hr
Liberally grease a Bundt cake tin with 20g of butter. Sprinkle evenly with the breadcrumbs. Set aside.
Preheat the oven to 180 C / Gas 4.
Sift together the plain flour and baking powder. Stir in the potato starch. Set aside.
In a clean bowl, cream the butter till light and fluffy. Whisk in icing sugar, vanilla sugar, egg yolks, soured cream, almond extract, lemon zest and juice. Beat till combined. Add in the dry mixture and stir till well incorporated, then fold in the raisins.
In a clean bowl, beat the egg whites to stiff peaks. Gradually add the egg whites to the cake mixture, gently folding in till evenly incorporated. Spoon the mixture into the prepared tin.
Bake for 30 to 40 minutes, or until a skewer inserted in the centre of the cake comes out clean. Cool slightly before inverting the cake onto a serving plate, and dust with icing sugar if desired.
Potato starch vs flour
Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.