QiMeal
Babka Piaskowa
Babka Piaskowa · ready in 2 h 22 min · 10 servings · 421 kcal per serving · medium · 9 ingredients
A classic Polish sand cake with a tender, crumbly bite, made light by a high share of potato starch and careful creaming of butter and sugar.
- Prep
- 1 h 17 min
- Cook
- 55 min
- Total
- 2 h 22 min
- Serves
- 10
- kcal
- 421
- Difficulty
- medium
Ingredients · 10 servings
- 260 gButter, room-temperature, divided
- 220 gSugar, divided, 20 g powdered for dusting (to serve)
- 5Egg, room-temperature
- 200 gPotato starch, sifted
- 110 gWheat flour, sifted, divided
- 10 gBaking powder, sifted
- 1 tspVanilla extract
- ½ tspLemon extract
- 1 gSalt
Equipment
stand mixer, oven, scale, mixing bowl, sieve, spatula, bundt pan, cooling rack, small bowl, pastry brush, cake tester, oven mitts
Instructions
- Prepare Mise En Place
Gather room-temperature ingredients, a mixer, sieve, bowl, spatula, scale, bundt pan, cooling rack, and oven before starting. · 1 h
What to look for: Butter is soft but not melted, and eggs no longer feel cold.
- Cream Butter Sugar
Beat 250 g butter with 200 g sugar and salt until very pale, fluffy, and visibly increased in volume. · 5 min
What to look for: The mixture looks almost white, airy, and softly whipped.
- Beat In Eggs
Add eggs 1 at a time, beating well after each addition and scraping the bowl so the batter stays smooth. · 5 min
What to look for: The batter is glossy, thick, and evenly emulsified after each egg.
- Fold Dry Mix
Sift potato starch, 100 g wheat flour, and baking powder, then fold them into the butter mixture with both extracts. · 4 min
What to look for: No dry streaks remain, and the batter is thick, smooth, and spoonable.
- Fill Bundt Pan
Grease the bundt pan with 10 g butter, dust with 10 g wheat flour, add batter, and level the top gently. · 3 min
What to look for: The pan is evenly coated and the batter sits level without large air pockets.
- Bake The Cake
Bake in a preheated oven at 170°C / 338°F until risen, golden, and pulling slightly from the pan edges. · 55 min
When it is done: A cake tester inserted into the thickest part comes out clean, with no wet batter.
- Cool And Unmould
Cool the cake in the pan for 10 minutes, then turn it out carefully onto a rack and let steam escape. · 10 min
What to look for: The cake releases cleanly and keeps its bundt shape.
- Dust And Serve
Dust the cooled babka with 20 g powdered sugar, slice with a gentle sawing motion, and serve plain. · 2 min
What to look for: A light white sugar veil covers the ridges of the cake.
Nutrition (per serving)
| kcal | 421 |
|---|---|
| Protein | 5 g |
| Carbohydrates | 48 g |
| of which sugars | 22 g |
| Fat | 24 g |
| of which saturated | 14 g |
| Fibre | 0 g |
| Sodium | 185 mg |
Nutri-ScoreE
Allergens
Contains: milk, eggs, gluten
Ingredient substitutions
Butter
- Sunflower oil: Use only if necessary; the cake will be less buttery and less traditionally sandy.
Potato starch
- Wheat flour: Use only in an emergency; reducing starch changes the characteristic sandy texture.
Wheat flour
- Potato starch: The cake becomes more fragile and less traditional if all wheat flour is replaced.
Vanilla extract
- Lemon extract: Gives a brighter aroma while staying within the traditional flavor range.
Lemon extract
- Vanilla extract: Use vanilla for a softer, more bakery-style aroma.
