Babka

This sweet yeast bread (which is quite cakey) is served traditionally at Easter, filled with rum soaked sultanas it is quite a boozy feast! This recipe is gluten and dairy free but still packed with flavour that is sure to go down well at any Easter gathering.

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Ingredients

150g sultanas
4tbsp dark rum
7g dried yeast
60ml warm water
175g sunflower spread
110g sugar
Pinch salt
220ml rice milk
1.5tsp vanilla extract
3 eggs
425g gluten free plain flour

Preparation Time: 1 Hour
Cooking Time: 40 Mins
This recipe makes 12 slices

This recipe is free from...

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Method

1. Soak the sultanas in rum for 30 mins to an hour.

2. Dissolve the yeast in warm water (not hot) and set aside to go frothy for 10-20 minutes.

3. Place the sunflower spread, sugar and salt in a saucepan and heat until the spread is just melted. Remove from the heat and stir in the milk.

4. Beat the eggs together with the vanilla in a jug.

5. Place the flour in a bowl, pour in the sultanas and any left over rum, add in the sunflower spread mix, yeast and egg then beat well.

6. Grease a babka or bundt tin and pour in the mix, bake in an oven preheated to gas mark 5/190°C for 35-40 minutes until a knife pressed into the cake comes out clean. Remove from the oven and cool on a wire rack, then dust with icing sugar.

Recipe first seen on our 2018 calendar

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Nutritional info per slice

Calories	Carbs	Fibre	Fat	Sugar	Protein
279	39g	1g	10g	10g	4g

Calories	279
Carbs	39g
Fibre	1g
Fat	10g
Sugar	10g
Protein	4g