This standard Polish babka is a cake ideal to take pleasure in with an afternoon cup of tea or coffee. My variation is made without yeast. It’s a thick and damp cake seasoned with tips of vanilla, almond, and lemon. Dust with confectioners’ sugar if wanted. [Recipe originally submitted to Allrecipes.pl]
3/4 cup potato starch
3/4 cup saltless butter, at space temperature level
2 tablespoons saltless butter, at space temperature level
1 1/2 cups confectioners’ sugar
1 teaspoon vanilla sugar
4 eggs, separated
3 tablespoons sour cream, or more to taste
1/2 lemon, zested and juiced
1 tablespoon almond extract
2 tablespoons raisins
1 1/2 tablespoons butter
3 tablespoons dried bread crumbs
Preheat the oven to 350 degrees F (175 degrees C).
Sort versatile flour and baking powder into a bowl. Stir in potato starch.
Beat 3/4 cup plus 2 tablespoons butter in a bowl utilizing an electrical mixer up until light and fluffy. Include confectioners’ sugar and vanilla sugar; beat up until simply integrated. Include egg yolks and sour cream; mix well. Blend lemon enthusiasm, lemon juice, and almond extract into the batter.
Beat egg whites in a glass, metal, or ceramic bowl utilizing tidy beaters up until stiff peaks form.
Beat flour mix into the batter up until no dry areas stay. Carefully fold in raisins and egg whites up until equally integrated.
Freely grease an 8-inch, 6-cup Bundt ® cake pan with 1 1/2 tablespoons butter. Sprinkle equally with bread crumbs. Spoon batter into the ready pan.