Gluten Free Babka Cake Recipe
Babka is a tall, airy, unkneaded cake, traditionally baked in a Bundt pan. The cake is often served for Easter in many Central and Eastern European countries, including Poland and Russia. There are many variations of Babka, but usually the top of the cake is filled or covered in a sweet glaze, then decorated with dried fruit.
Babka is a tall, airy, unkneaded cake, traditionally baked in a Bundt pan and this is a gluten free twist of the classic.
- ½ cup gluten-free all-purpose flour
- ¾ cup gluten-free oat flour
- ½ cup unsalted butter melted, plus more for greasing the pan
- 1 cup cane sugar or preferably Muscovado sugar
- Juice and zest of 1 lemon
- 5 large eggs
- 1 teaspoon ground cardamom
- ½ cup candied orange peel plus 2 tablespoons for garnish
- 1 tablespoon powdered sugar for dusting
Preheat the oven to 330°F. Grease a Bundt cake pan with butter.
In a medium bowl, sift together the flours.
In the large bowl of an electric mixer, cream the butter, sugar, lemon juice, and lemon zest until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the cardamom and sifted flours, and mix together until fully combined.
Stir in the candied orange peel with a spoon.
Pour the batter into the prepared pan and bake for about 40 minutes. Let cool completely before inverting onto a platter.
Decorate with candied orange peel and sprinkle with powdered sugar right before serving.
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