This traditional Polish babka is a cake perfect to enjoy with an afternoon cup of tea or coffee. My version is made without yeast. It’s a moist and dense cake flavored with hints of vanilla, almond, and lemon. Dust with confectioners' sugar if desired. [Recipe originally submitted to Allrecipes.pl]
Preheat the oven to 350 degrees F (175 degrees C).
Sift all-purpose flour and baking powder into a bowl. Stir in potato starch.
Beat 3/4 cup plus 2 tablespoons butter in a bowl using an electric mixer until light and fluffy. Add confectioners' sugar and vanilla sugar; beat until just combined. Add egg yolks and sour cream; mix well. Whisk lemon zest, lemon juice, and almond extract into the batter.
Beat egg whites in a glass, metal, or ceramic bowl using clean beaters until stiff peaks form.
Beat flour mixture into the batter until no dry spots remain. Gently fold in raisins and egg whites until evenly incorporated.
Liberally grease an 8-inch, 6-cup Bundt® cake pan with 1 1/2 tablespoons butter. Sprinkle evenly with bread crumbs. Spoon batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Cool slightly before inverting cake onto a serving plate.
Per Serving: 317 calories; protein 4.1g; carbohydrates 36.5g; fat 17.6g; cholesterol 103mg; sodium 132.2mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.