These no yeast lemon mini babkas (babeczki) are quick and easy. The recipe for these traditional Polish Easter cakes is from the Wild Honey and Rye cookbook by Ren Behan.
Mini Babkas (Babeczki Cytrynowe Do Swieconki)
Babkas (babeczki) are a light and delicate cake traditionally made in Poland at Easter. These ones are lemon flavoured, bringing them a bright and zesty flavour. Traditionally they’re made with yeast, but these ones are yeast-free so they’re super easy to make! I’m posting the recipe to celebrate the release of the lovely Ren Behan’s debut cookbook Wild Honey and Rye..
Ren Behan describes the mini babkas in her book:
“In Poland, the babka is a cake, similar to a brioche, traditionally made with yeast and eaten at Easter. Original babka recipes use yeast as a way of helping the cake to rise. However, as I tend not to bake with yeast very often, I use a light cake flour and a little baking powder, and beat the mixture well to incorporate lots of air. I like to make mini versions of the traditional Easter babka.”
Wild Honey and Rye Cookbook
This amazing recipe for mini babkas comes from my fellow food blogger and Pavilion Books author, Ren Behan. I’ve known the lovely Ren for a few years in the blogging community and we both found ourselves signed to Pavilion at around the same time to write our debut cookbooks. We both know the crazy journey that making a cookery book is and how amazingly rewarding it is to see the book in print. Read Ren’s story behind her book. Read my story about making the Veggie Desserts cookbook.
Wild Honey and Rye is a celebration of modern Polish recipes. In creating the recipes for this book, Ren took inspiration from her heritage and the food of her childhood. She’s also woven in flavours from fashionable eateries and markets of modern Poland in order to create this inspiring and unique book.
Chapters – Wild Honey and Rye
- The Polish pantry
- Sweet and savoury breakfasts
- Seasonal and raw salads
- Seasonal soups and market-inspired sides
- Light bites and street food
- Food for family and friends
- High tea: sweet treats and cakes
- Fruit liqueurs and flavoured vodkas
Ren’s book is a joy to read and passion for her heritage comes across on every page. Family stories and photographs are woven into the recipes and introduction, giving us a glimpse into her life and culture. She’s shone a spotlight on traditional Polish foods and thrust them into today, making them at once traditional and current. The expected flavours of dill, beetroot, sauerkraut, honey and rye are twisted and tweaked. This makes them even more intriguing and exciting.
There are some absolutely gorgeous modern Polish recipes in this book. A few that I can’t wait to cook are: Polish apple cake, honey and banana loaf, buckwheat beetroot salad with feta, walnuts and honey, blackberry vodka, white cabbage and carrot slaw, homemade fermented dill pickles, pierogi with strawberries, honey and pistachio and toffee cherry cheesecake.
Born in Britain to Polish parents, Ren has brought Polish cuisine to the British plate in this beautifully written and photographed book. Choosing one to recreate for you all was so, so difficult. I can’t wait to cook from it more.
Get the recipe for Easy Lemon Mini Babkas
In the book, Ren suggests adding a white chocolate icing to the babkas, but I had to bribe the kids with my stockpile of white chocolate over the school holidays, so I opted for the traditional dusting of icing sugar.
If you make this recipe, please tag it with #veggiedesserts and #wildhoneyandrye on Instagram or other social media. I LOVE seeing your recreations of my recipes, and I’m sure Ren will too!
- cake release spray for greasing
- 200 g caster sugar (superfine)
- 4 eggs
- 50 g butter at room temperature
- 4 tbsp vegetable oil
- grated zest of 1 lemon
- 125 g plain yogurt
- 280 g ‘00’ pasta flour or cake flour
- 1 tsp baking powder
- pinch of salt
- 1 tbsp powdered icing sugar (confectioner's sugar)
Preheat the oven to 180°C/350°F/Gas Mark 4. Spray the mini bundt trays with cake release oil.
Put the caster sugar, eggs, butter and oil into a large bowl and whisk together well for 5 minutes, until pale and fluffy. Add the lemon zest and yogurt and mix again.
Sift in the flour, baking powder and salt, and gently fold in, using a metal spoon, until all the flour is incorporated. Carefully pour the mixture into the mini bundt trays.
Bake for 20–30 minutes or until the cakes are a light golden colour and a cocktail stick inserted into the centre comes out clean. Leave the babkas to cool in the trays. Turn out when cool enough to handle.
When cool, lightly dust with the powdered icing sugar.
PIN FOR LATER!
Virtual Book Launch
Ren is a big part of our food blogging community. So, just like for my Veggie Desserts Cookbook virtual book launch, we’ve all come together to celebrate this, her release day! Foodie Quine has recreated the Forest Mushroom Soup, Kitchen Sanctuary made Hunters Stew which has mushrooms, while Natural Kitchen Adventures has continued the mushroom theme by making Ren’s Potato Pancakes with Mushroom Sauce. I also love the look of the One-Pan Polish Breakfast that FarmersGirlKitchen has recreated.
Disclosure: I was sent a copy of Wild Honey and Rye by Ren Behan. Permission was given by Pavilion Books to republish this recipe for Easy Lemon Mini Babkas (babeczki). All opinions are my own. This post contains affiliate links.