Bábovka

5 from 1 vote

Bàbovka is a traditional Czech vanilla/chocolate cake baked in a bundt pan. This cake is enriched with eggs making a beautifully tender coffee cake. Part of the batter is mixed with cocoa for a delicious and stunning marbled effect. The zest of a lemon and orange lend a beautiful floral quality to this dessert.

Course Dessert

Cuisine Czech

Keyword cake, Czech, dairy-free, dessert, nightshade-free

Prep Time 15

Cook Time 1 21

Total Time 1

Servings

Calories 343kcal

Author Jenny Ross

Ingredients

1 1/2 cups almond flour
1/2 cup lupin flour
5 eggs separated
3/4 cup monk fruit powdered
3/4 cup or butter or butter flavored coconut oil, melted and cooled for dairy-free
2/3 cup coconut cream at room temperature (or heavy cream, if not dairy free)
zest of 1 orange and 1 lemon
1/4 teaspoon salt
2 teaspoons baking powder
1 tablespoon vanilla extract
3 tablespoons cocoa powder

Instructions

Preheat the oven to 350ºF and spray a bundt pan with coconut oil and set aside.
Whisk the yolks and monk fruit until the mixture lightens, doubles in size, and becomes pale, about 10 minutes. Then, slowly add in the oil, cream, vanilla, salt and zest.
Combine flours and baking powder in a bowl and whisk to combine. Stir into the egg yolk mixture to form the batter.
Whip the whites to stiff peaks then whisk 1/3 of the whites into the batter - you don’t have to be careful with this - it’s to lighten the batter. Then carefully fold in the remaining whites.
Pour 2/3 of the lightened batter into the greased mold. Sprinkle the cocoa powder over the remaining 1/3 batter and careful fold to combine. Pour this last third into the mold on top of the first layer without mixing the two.
Bake at 350ºF for 45 minutes, or until a toothpick inserted comes out clean.
Cool in the pan for 10 minutes then invert cake onto a cooling rack to cool completely. Dust with powdered sugar before serving.

Nutrition