A gluten-free cake? This recipe will make it happen! And the raspberry icing will make this bake a centerpiece on your table. Bake a simple, homemade cake for Easter for yourself and your loved ones.
Ingredients
Cake
- Sugar – 220 g
- Vanilla sugar – 16 g
- Lemon – 1 pc.
- Eggs – 5 pcs.
- Butter – 200 g
- Potato starch – 210 g
- Baking powder – 2 teaspoons
Icing
- Powdered sugar – 120 g
- Raspberry juice – 1 tablespoon
Additionally
- Potato starch – 2 tablespoons
- Sunflower oil – 2 tablespoons
- Raspberries – 70 g
Preparation
Step 1: Beat the Eggs In a mixing bowl, combine eggs with sugar and vanilla sugar. Beat until fluffy and tripled in volume.
Step 2: Prepare the Babka Batter To the beaten eggs, add the dry ingredients sifted through a fine sieve: potato starch and baking powder. Add grated lemon zest and juice. Mix thoroughly until all ingredients are well combined.
Melt the butter in a saucepan, and while still hot, add it to the prepared batter, stirring continuously.
Step 3: Bake the Babka Grease a babka mold with oil and dust with potato starch. Pour the batter into the mold. Bake the babka for about 45-50 minutes in an oven preheated to 180°C.
Step 4: Prepare the Raspberry Icing In a small bowl, combine powdered sugar with raspberry juice, stirring until well combined.
Step 5: Decorate the Babka Allow the baked babka to cool, then remove it from the mold. Drizzle the raspberry icing over the top. Decorate with fresh raspberries.
