Babka (Easter Lemon Cake)


250 g plain flour
150 g unsalted butter, melted
50 g margarine, melted
250 g caster sugar
4 eggs, separated
2 level tsp baking powder
1 tsp vanilla essence
finely grated zest 1 lemon
juice of 1/2 lemon
juice of 1/2 orange

For the drizzle topping:
juice of 1/2 lemon, strained
6-8 tbsp icing sugar
1 tsp brandy, optional

Preheat the oven to 180°C (fan).
Lightly butter and flour tin or tins; depending on a size. I used 2 rice rings approx. 19cm. But I expect you can use savarin cake moulds, rum baba moulds or kugelhopf tin.

In a large mixing bowl, beat together egg yolks and sugar until pale and creamy, then add melted butter and margarine and very slowly mix through. Gently fold flour, baking powder and lemon zest.
In a separate bowl whisk the egg whites until stiff and glossy and gently add them into flour and egg mixture and using handheld electric whisk beat on slow speed.
Stir in gently vanilla essence, lemon and orange juice and spoon the mixture into the tin/tins.
Bake for 40-55 minutes; depending on a tin size. Make sure that it is golden brown and check with a skewer if it is baked through.
Leave to cool on a wire rack.

For the lemon glaze, in a small jug mix together the lemon juice, brandy and icing sugar until smooth, runny paste consistency is achieved. Then pour over the cake and sprinkle with raisins, currants and candied orange peel.

Bon appetit.