Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Lemon-Ricotta Babka with Almond Crumble - photo 1
← Recipes

Lemon-Ricotta Babka with Almond Crumble

Cakes and Bakes Desserts 120 min Medium 13 wyświetleń ~27.48 PLN - (0)
Rate:
(0)

Description

A delicate, moist cake inspired by the traditional Easter babka, but redesigned in the style of a sweet blog: with the addition of ricotta, ground almonds, and fresh lemon zest. It has a slightly creamy texture thanks to the ricotta, a nutty flavor from the ground almonds, and a crunchy, golden almond crumble on top. Perfect for afternoon coffee, on the holiday table, or as an elegant dessert to share with guests. It looks stunning — slightly cracked, drizzled with lemon glaze, and adorned with almond flakes — and tastes fresh, sweet-tart with a distinct hint of butter and almonds.

Składniki (14)

Servings:
10
  • Wheat flour 300 g
  • White sugar 200 g
  • Butter 150 g
  • Egg 3 szt.
  • Ricotta 200 g
  • Ground almonds 80 g
  • Baking powder 15 g
  • Milk 80 ml
  • Rapeseed oil 30 g
  • Lemon zest (grated) 5 łyżeczek
  • Lemon juice 30 ml
  • Powdered sugar 120 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Almond flakes (for sprinkling) 50 g
💰 Szacowany koszt dania: ~27.48 PLN (2.75 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare all the ingredients and utensils. Take the butter, eggs, and ricotta out of the fridge about 60 minutes in advance to reach room temperature — this will help them combine better. Preheat the oven to 170°C (top and bottom heat, no fan). Grease the bundt pan (with a capacity of about 1.5–2 liters or a diameter of 22–24 cm) with butter and lightly dust with flour or line it with baking paper.

Use a bundt pan with a diameter of 22–24 cm or a loaf pan of similar capacity. If you don't have a pan, use a smaller one and reduce the baking time. You can spread the butter with a silicone brush.

Cake

2

Sift the flour into a large bowl together with the baking powder and ground almonds — sifting will aerate the flour and remove lumps. Add salt and mix with a spoon to distribute the powder evenly.

Ingredients: Wheat flour, Baking powder, Ground almonds, Salt
Use a medium-mesh sieve and a large bowl (min. 3 l). If you don't have ground almonds, grind them just before use to prevent them from releasing oil.
3

In a separate large bowl, beat the butter with the sugar until light and fluffy. Use a mixer with a whisk attachment (medium-high speed). Beat for 3–5 minutes until the mixture is lighter in color and has increased in volume — when you lift the whisk, the mixture should fall slowly, and the sugar should be dissolved.

Ingredients: Butter, White sugar
Use a stand mixer or a hand mixer; if you don't have a mixer, cream the butter with sugar using a wooden spoon for about 8–10 minutes. The butter must be soft but not melted.
4

Add one egg at a time to the butter and sugar, mixing for 20–30 seconds on low speed each time until the ingredients are combined. If the mixture starts to curdle (a liquid layer forms), add 1–2 tablespoons of flour and mix briefly.

Ingredients: Egg
Crack the eggs one by one, mixing briefly between additions. If you are using a hand mixer, keep the rhythm and do not mix too long after adding each egg.
5

Add the ricotta and oil to the mixture. Spoon in the ricotta and blend on low speed just until combined — do not whip for too long to avoid making the mixture too runny. Add the oil at the end and blend for 10–15 seconds. The mixture should be creamy and smooth.

Ingredients: Ricotta, Rapeseed oil, Milk
Use a spatula to scrape the ricotta from the sides of the bowl. If the mixture seems too thick, gradually add milk (1 tablespoon at a time) until you reach the consistency of thick yogurt.
6

Add the grated lemon zest to the mixture along with half of the juice (about 10 ml) if you want a stronger aroma — you'll save the rest of the juice for the glaze. Mix briefly. The zest should be evenly distributed throughout the mixture.

Ingredients: Lemon zest (grated), Lemon juice
Use a fine grater for the lemon and try not to grate the white part, as it will add a bitter taste.
7

Sifted mixture of dry ingredients (flour, baking powder, ground almonds, and salt) should be added to the batter in two batches: first mix with a mixer on low speed just until combined, then add the rest and gently fold with a spatula in an "up and down" motion. The batter is ready when there is no raw flour and the consistency resembles thick yogurt/easy to spread mixture.

Ingredients: Wheat flour, Baking powder, Ground almonds, Salt
Do not mix too long — excessive mixing develops gluten and will result in a tougher cake. Use a large silicone spatula for gentle folding.

Baking

8

Transfer the batter to the prepared pan, smoothing the top with a spatula. If you are using almond flakes (optional), evenly sprinkle them on top. Gently tap the pan on the countertop to remove air bubbles and level the surface.

Ingredients: Almond flakes (for sprinkling)
Fill the mold to about 2/3 of its height — the dough rises while baking. Use a spatula to smooth it out and gently tap the mold to level the mixture.
9

Place the pan in the preheated oven and bake at 170°C for 50–60 minutes. After 45 minutes, check the color and doneness. The cake is ready when the top is golden, and a inserted skewer or thin knife comes out dry with a few moist crumbs — not wet pieces of raw batter.

Place the baking tray on the middle rack of the oven. If the top browns too quickly, loosely cover the dish with aluminum foil towards the end of baking.
10

After baking, remove the pan from the oven and let it cool on a rack for 10–15 minutes. Do not remove the cake from the pan immediately — a short cooling period helps stabilize it and prevents breaking. After this time, run a knife along the edge of the pan, turn it onto the rack, and gently tap to release the cake.

Use a cooling rack to allow air to circulate freely. If the cake doesn't want to come out, gently warm the bottom of the pan with a hairdryer (for a few seconds) — this will help the butter pull away from the sides.

Glaze and decoration

11

Prepare the glaze: sift the powdered sugar into a bowl, add lemon juice (about 30 ml) and 1 tablespoon of water if the mixture is too thick. Stir with a spoon until the glaze is smooth and slightly runny — it should slowly drip off the spoon, forming a ribbon. If it's too thick, add a few drops of juice/water; if it's too thin, add a little more powdered sugar.

Ingredients: Powdered sugar, Lemon juice
Use a small sieve to sift the powdered sugar. Prepare the glaze just before drizzling to prevent it from hardening. If you prefer a more intense lemon flavor, add more juice (be careful with the consistency).
12

Glazing and decoration: when the cake is slightly warm (around 30–35°C), pour the glaze evenly over the top, allowing it to drip down the sides. Optionally, sprinkle a few almond flakes on top for decoration. Set aside on a rack to let the glaze set completely (about 20–30 minutes).

Ingredients: Powdered sugar, Lemon juice, Almond flakes (for sprinkling)
The glaze looks better when you pour it in a thin stream from a spoon and turn the cake on a rack to let the excess drip off. If you want, you can add a few drops of vanilla extract to the glaze.

Serving

13

Before serving, wait for the glaze to harden. When slicing, use a sharp, thin cake knife and clean it after each cut to ensure the slices look nice. Serve at room temperature with a cup of coffee or tea.

The babka also tastes delicious the next day when the flavors meld together. Store at room temperature, covered, to prevent it from drying out.

Fun Fact

💡

Ricotta is traditionally made from the whey left over from the production of other cheeses and has been used in Italian cuisine for fillings and desserts for centuries — adding it to the dough gives a slightly cheesy, moist character, but does not overpower the flavor.

Best for

Wielkanoc Popołudniowe spotkanie z przyjaciółmi Świąteczne śniadanie

Tips

🍽️ Serving

Serve sliced into thick pieces with a cup of americano coffee or green tea. For contrast, you can add a serving of natural yogurt with a bit of honey or a scoop of vanilla ice cream.

🥡 Storage

Store the cake at room temperature, loosely covered with plastic wrap or in a cake container for up to 3 days. You can also refrigerate it for 5 days — before serving, let it sit at room temperature for 30 minutes. It's best to add the glaze and almond flakes just before serving if you plan on storing it for a longer time.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Moist chocolate cake with coffee-butter-salt glaze and almond crumble 90 min

Moist chocolate cake with coffee-butter-sa...

Cakes and Bakes
Moist brownie with cranberries, walnuts, and a hint of orange 90 min

Moist brownie with cranberries, walnuts, a...

Cakes and Bakes
Christmas Cake 180 min

Christmas Cake

Christmas Eve Dinner
Keksy z bakaliami 90 min

Keksy z bakaliami

Sylwester
Velvety Donuts with Pistachio Cream and a Hint of Orange 180 min

Velvety Donuts with Pistachio Cream and a ...

Desserts
Fluffy Yeast Rolls with Custard Cream and Fresh Strawberries 180 min

Fluffy Yeast Rolls with Custard Cream and ...

Desserts

Recipe Categories

Cakes and Bakes
Cakes and Bakes

Homemade cakes and pastries are the heart of Polish culinary tradition - sweet memories from childhood. In our collection, you will find recipes for classic yeast cakes, shortcrust, sponge, and cheesecake. Apple pie, poppy seed cake, gingerbread, Easter babka, chocolate cake, and New York cheesec...

See all recipes in this category
Desserts
Desserts in: Christmas Eve Dinner

Desserts are a sweet ending to a meal that brings joy to both children and adults. In this category, we present recipes for a variety of sweets - from simple creams and mousses, to elegant panna cottas, and exquisite fruit tarts. Our desserts include both classics of Polish cuisine - fruit jelly,...

See all recipes in this category
Reklama