This is a new recipe for a babka – it is very moist and tastes delicious.
I serve it just dusted with icing sugar but you could add a thin chocolate glaze.
225g Butter or Block Margarine
225g Caster Sugar
Finely grated zest and the juice of 1 orange
1 teaspoon of vanilla essence
2 tablespoons of apricot jam
175g self raising flour
1 teaspoon of baking powder
50g of cocoa
Pre-heat the oven to GM3 – 160°C
Grease & flour well a large babka tin, tapping away any excess.
Beat well together the butter and sugar till pale and fluffy.
Beat the eggs well and gradually add them, beating the mixure after each addition.
Mix in the vanilla essence, apricot jam, orange zest and juice.
In a seperate bowl mix the flour, baking powder and cocoa together.
Fold the flour mixture into the beaten mixture.
Spoon the cake mixture into the babka tin and level the top.
Bake for 50 – 55 minutes until the babka has risen and a cake tester comes out clean.
Cool for at least 5 minutes in the tin, then turn this out onto a wire cake rack to cool.
Dust with icing sugar before serving.
Served on Crown – fine bone china – England (no pattern name given).