Bernice’s Babke

January 3, 2018
 

 

bubkeBIO: I was born South Africa. In 1990, I emigrated to San Diego in 2012 and started My Private Pantry. Baking biscotti, granola and desserts made to order, I am happiest on my own and baking up a storm in my kitchen.

I grew up in a house where my mom did all the cooking and baking. She taught me to bake and cook, and at first I had to do everything by hand, the old fashioned way. Slowly I was allowed to use the electric hand beater and then later the stand mixer as well as other electrical appliances. I especially loved watching her bake everything so carefully and with such love. She always told me that baking is a science! You have to follow the recipe exactly and you canít bake in a hurry! Cooking is much more forgiving!

She can be found at www.myprivatepantry.com, Facebook and Instagram.

BIO: I was born South Africa. In 1990, I emigrated to San Diego in 2012 and started My Private Pantry. Baking biscotti, granola and desserts made to order, I am happiest on my own and baking up a storm in my kitchen.

I grew up in a house where my mom did all the cooking and baking. She taught me to bake and cook, and at first I had to do everything by hand, the old fashioned way. Slowly I was allowed to use the electric hand beater and then later the stand mixer as well as other electrical appliances. I especially loved watching her bake everything so carefully and with such love. She always told me that baking is a science! You have to follow the recipe exactly and you canít bake in a hurry! Cooking is much more forgiving!

She can be found at www.myprivatepantry.com, Facebook and Instagram.

Babke is a traditional Jewish cake with cinnamon and sugar. It is often baked with chocolate swirls, but seeing as I am more of a purist when it comes to baked goods, I stick to my mother’s recipe which only has the cinnamon and sugar.

Bernice’s Babke

3 Eggs                3 Cup Flour

1 Cup sugar       3 Tsp. Baking Powder

Pinch salt           1 Cup Milk

1/4 Lb. Butter     Cinnamon/sugar.  Sultanas

Equipment AND  Utensils

Stand mixer or electric handbeater

Measuring spoons/cups

Bundt or loaf tin

INSTRUCTIONS

Beat eggs well

Add sugar slowly

Add salt

Sift flour and BP together

Warm up milk with butter. Allow butter to melt and then cool down a little.

Add to egg mixture while warm.

Lastly add dry ingredients.

Place 1/2 mixture in tin which has been greased and floured.

Sprinkle cinnamon/ sugar mixture and a handful of sultanas.

Top with balance of mixture and dot with 1oz. butter.

Bake @ 375o for 40/45 minutes

This Babke can be made dairy free/parev using margarine and dairy free milk.

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