Easter Babka
Source of Recipe
Old family favorite
Recipe Introduction
No-yeast version
List of Ingredients
1 cup Butter (at room temperature)
1 1/2 cup and 1/3 Powdered sugar
4 Eggs, separated
1/4 cup Orange juice
4 tsp Lemon juice
1/2 tsp Vanilla (or almond, or butter rum) extract
1 Tbsp Grated lemon peel
4 tsp Baking powder
1 1/2 cup All-purpose flour
1 cup Cornstarch
1/2 tsp Salt
1/2 cup Currants (or raisins)
Recipe
Cream butter and gradually add 1 1/2 cups powdered sugar, beating at high speed. Beat in egg yolks, one at a time, then orange juice, lemon juice, extract, and lemon peel.
Mix flour, cornstarch and remaining powdered sugar.
With clean beaters, beat egg whites with salt until
stiff peaks form. Fold half of the flour mixture into
the butter mixture and then fold in egg whites. Add currants to remaining flour mixture and mix well. Fold in batter.
Grease a large (2-lb) coffee tin. Pour batter into prepared pan and bake at 350 degrees for about 40 minutes. Serve warm for best taste.
*You can also add candied ginger peel, finely chopped almonds or pecans, or miniature chocolate chips to batter for a little variation.
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