Gluten Free Babka Cake Recipe
Babka is a tall, airy, unkneaded cake, traditionally baked in a Bundt pan and this is a gluten free twist of the classic.
Servings: 8 Servings
Calories: 343kcal
Ingredients
- ½ cup gluten-free all-purpose flour
- ¾ cup gluten-free oat flour
- ½ cup unsalted butter melted, plus more for greasing the pan
- 1 cup cane sugar or preferably Muscovado sugar
- Juice and zest of 1 lemon
- 5 large eggs
- 1 teaspoon ground cardamom
- ½ cup candied orange peel plus 2 tablespoons for garnish
- 1 tablespoon powdered sugar for dusting
Instructions
- Preheat the oven to 330°F. Grease a Bundt cake pan with butter.
- In a medium bowl, sift together the flours.
- In the large bowl of an electric mixer, cream the butter, sugar, lemon juice, and lemon zest until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the cardamom and sifted flours, and mix together until fully combined.
- Stir in the candied orange peel with a spoon.
- Pour the batter into the prepared pan and bake for about 40 minutes. Let cool completely before inverting onto a platter.
- Decorate with candied orange peel and sprinkle with powdered sugar right before serving.
Nutrition
Calories: 343kcal | Carbohydrates: 46g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 132mg | Sodium: 52mg | Potassium: 84mg | Fiber: 1g | Sugar: 33g | Vitamin A: 505IU | Calcium: 32mg | Iron: 1.2mg