I have been asked to write about Polish Easter recipes in the run up to Easter. There are many Polish Easter foods: żurek, hams, eggs, salads, but for me a Polish Easter is all about the cakes. There are so many different types of Baba cake and endless varieties of Mazurek. I am only scratching the surface in this post, but I hope to add to it the future, every time we prepare for a Polish Easter.
Almond Baba recipe
This is a traditional baba made using fresh yeast. Babas are known to be sensitive and temperamental, they dislike noise and cold, and I have come across many strange stories of women rocking their babas and throwing potential noise makers out of the house during the Baba preparation process. I am not this evangelical and yet some “baba anxiety” has somehow stayed with me, passed on through the DNA perhaps, so…
- Place the zaczyn in a warm place for 10min.
- Sieve the flours into a bowl and combine with the egg yolks, ground almonds and oil.
- Add the milk slowly and blend together (I like to do it with my hands) – you may not need all of it.
- Add the zaczyn and mix well.
- Add the almond essence and keep mixing until you reach a smooth consistency.
- Cover the bowl with a tea towel and place in a warm place for about an hour and a half.
- Add the raisins and flaked almonds.
- Transfer the mixture into a buttered and flowered baba tin. It should be about half full.
- Place in a warm place for another hour and a half.
- Bake for 30min at 180 degrees C.
- Make the icing by combining all the ingredients well. Ice when the baba is almost cool.
Salted Caramel Mazurek