Babka cake

This cake is Polish in origin and seems to be one of those recipes that has many variations – each family would have their own version. Sometimes the cake is made with yeast, but the recipe I am using contains self raising flour.


Babka is Polish for “grandma”, and who doesn’t love their dear old granny? Stereotypical grannies are always depicted knitting or baking cakes. I don’t recall ever eating a cake baked by either of my grandmas but don’t feel sorry for me...both my grannies were utterly brilliant. No one on earth will ever think you quite so gifted and wonderful as your grandma does!


This is a very simple cake. It looks pretty when sliced and is perfect with a cup of tea. By using a slightly smaller tin than usual you obtain more height.

Ingredients:
225g unsalted butter, at room temperature
275g caster sugar
4 eggs
275g self raising flour
2-4 dessert spoons single cream (start with 2 and add more if the batter is dry)
3 teaspoons cocoa powder

How to make:

- Preheat the oven to 160°C/fan oven 140°C/315°F/Gas mark 2-3.
- Line an 18cm loose bottomed tin with baking paper.
- Start by beating together the butter and sugar until light and fluffy.
- Slowly beat in the eggs and 2 dessertspoons of cream.
- Fold in the flour. If the mix feels too dry add 2 more dessertspoons of cream.
- Spoon 1/3 of the cake batter into the prepared tin and level the surface. Put to one side.
- Spoon half of the remaining cake mix into a dish. Put to one side.
- Add the cocoa to the half left in the bowl and stir gently until the batter is a nice even brown.
- Spoon the cocoa batter into the tin and level the surface.
- Spoon the remaining plain batter into the tin and level the surface.
- Bake in the over for approximately 1 hour or until a skewer comes out cleanly. Mine took 1 hour 5 minutes.
- Leave to cool completely in the tin, on a wire rack.
- Bask in glory at the wonderful thing you have made.
- Eat.