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Bábovka (Czech cake): recipe illustration
Snacks & baking

Bábovka (Czech cake)

A buttery cake baked in a fluted mould, very moist and fragrant with rum and lemon. It's a classic Czech afternoon treat that keeps for several days and stores well.

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Ingredients

Ingredients

Pâte

Parfum

Spices & seasoning

Optional extras

Nutrition facts

872 kcal per serving

Protein
14.3 g
Carbohydrates
91.7 g
of which sugars
51.6 g
Fat
46.3 g
Fiber
2.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Butter and flour a bábovka mould or a 24 cm savarin tin. Preheat the oven to 175 °C (gas mark 5-6).
  2. Soak the raisins in the rum for 10 minutes.
  3. Beat the soft butter with the sugar and lemon zest until pale and creamy.
  4. Add the eggs one by one, beating well after each addition.
  5. Fold in the sifted flour with the baking powder and salt, alternating with the milk, then add the raisins and rum.
  6. Pour the batter into the mould and smooth the top with a spatula.
  7. Bake for 45 to 50 minutes. Check with the blade of a knife, which should come out dry.
  8. Let it cool for 10 minutes, turn out onto a rack and dust with icing sugar.

Variations and tips

Marbled cocoa version. Stir the bitter cocoa into half of the batter, then alternate the two batters in the tin before baking.

More ideas

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Original Ecomely recipe.