Recipe from Barbara Sonand. I think “Babka” is Polish for “Grandmother”, so this is Grandmother's Cake.

This needs a special cake tin with a hollow centre and flutings on the outside. I will try to find out it's technical name — Poles of course refer to it as a Babka tin. I'm not sure if I can call mine a tin anymore, as it is made from silicone, but it is super!

NB it is called a fluted ring cake pan TGK

  • 180 gms unsalted butter
  • 300 gms sugar
  • 4 eggs, separated
  • 240 gms self-raising flour
  • 60 gms almond meal, or you can use plain flour
  • About ½ cup of milk
  • A handful of raisins
  • A teaspoon of vanilla essence

Pre-heat the oven to about 200°C. Cook raisins in milk and let stand. Beat egg whites.

Cream butter, sugar and egg yolks until very fluffy. Add sifted flours, the milk and essence and beat for a minute.

Fold in egg whites and raisins and bake for about an hour.


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