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Very lemony babka piaskowa (Polish sand cake)
Our Digital Designer Aggie Taranowicz is secretly a pro baker, and she shared the recipe for this delicious babka piaskowa (pound cake’s Polish cousin) with us. Give it a try!
- Serves: 12
- Time: 1hr 20mins
- Difficulty: Easy
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Translated to sand babka or sand cake, this recipe by Joseph Joseph Digital Designer Aggie Taranowicz (@agsbakescakes ) uses potato flour for a very light crumb which crumbles with every bite, almost resembling sand. Simple to make, it is a staple for a lot of families and has a familiar taste anyone can enjoy. The lemons can be substituted for oranges.
- Step 1Preheat oven to 170ºC, grease a loaf pan with butter and lightly dust with a tablespoon of plain flour.
- Step 2In a large bowl or standmixer, beat together butter and sugar. Once light and fluffy, add eggs one at a time, mixing thoroughly inbetween. Then add lemon zest, and half of the lemon juice.
- Step 3In a separate bowl, sift together both the flours and baking powder. Then add to the wet mixture and mix with a spatula or paddle attachment until just combined.
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Step 4Pour the batter into the prepared tin, then bake for 50-60 mins until a skewer comes out clean. Cool in the pan for at least 30 minutes then transfer to a wire rack to fully cool down.
TIP: For a more intense lemon taste, poke holes with a skewer across the top of the cake. Pour the rest of the lemon juice over the cake, ensuring it has gone over every hole.
- For the cake
- 250g plain flour
- 125g potato flour (cornflour works too)
- 1 tsp vanilla bean paste
- 1 tsp lemon extract (optional)
- 210g caster sugar
- 250g butter
- 5 eggs
- Zest and juice of 3 unwaxed lemons (or oranges)
- 2.5 tsp baking powder
- For the chantillly cream
- 250ml double or whipping cream
- 1 tbsp caster sugar
- 1 tsp vanilla bean paste
- Lemon curd (optional)
- Lemon or lime zest (optional)
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JuiceMax™ Plus Dual-Action Orange Citrus Press with Measuring Cup
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Nest™ Bake Non-Stick Blue 2lb Loaf Tin
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Nest™ Slice & Zest 2-in-1 Grater and Mandolin Set
21,00€
TO MAKE THE CHANTILLY CREAM:
Simply whip the cream with sugar and vanilla until soft peaks. Spoon over a slice of the cake and serve with a blob of lemon curd, and the zest of a lime.
The larger gripping point on our loaf tin makes it easier and safer to handle when wearing oven gloves.
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