Eggnog/Advocaat babka
This is my favourite Easter babka recipe, it makes an incredibly soft and melt-in-the-mouth cake, the eggnog taste is very strong here. The recipe comes from my Polish grandma who makes this cake every Christmas and Easter. I wish you all a wonderful Easter!
ingredients
for the cake:
5 medium eggs
146 icing sugar
250 ml rapeseed oil
250 ml eggnog/advocaat
130 g corn or potato starch
130 g plain flour
2 teaspoons baking powder
for the icing:
200 g icing sugar
a few tablespoons of water
a bundt or gugelhupf tin (available here)
wafer flowers to decorate (similar here)
instructions
for the cake:
1. Separate the egg whites from yolks.
2. In a large bowl, beat the egg whites with an electric mixer or a balloon whisk until stiff.
3. Add the egg yolks, one at a time, and continue beating until incorporated.
4. Add the icing sugar (one tablespoon at a time) and continue beating.
4. Continue beating and pour in the eggnog, followed by the oil.
5. Fold in the flour and baking powder with spatula.
6. Beat with an electric mixer for a few seconds until the mixture is smooth and lumps disappear.
7. Grease the pan with oil and dust with flour or breadcrumbs.
8. Transfer the mixture to the tin and bake in 175C for around 50 minutes (check if toothpick comes out clean before removing it from the oven).
9. When it's done, open the oven door and turn it off but leave the cake in to cool down slightly.
for the icing:
1. Sift the icing sugar into a medium bowl and add the water, one tablespoon at a time and mix until you achieved a desired consistency. The icing should be rather thick.
2. Spread around the top of the cake and let drip.
3. Decorate with some wafer flowers or mini chocolate eggs.
happy Easter!
