Egg Liqueur Babka (Babka Ajerkoniakowa)

Greetings from the homeland :) Oh, I'm so happy to be here. I get to rest, spend time with my family, visit friends and go a little wild in the kitchen.
This egg liqueur babka (babka is a Polish bundt-style cake) was on my Sunday table even before the holidays, because I was given a little bottle of egg liqueur (ajerkoniak, similar to advocaat) that I just don't like straight. I do like it in sweets, though, when it's turned into something else. It goes perfectly in a babka and gives it a lovely, eggy aroma. This year this babka will definitely show up on my holiday table too.

Egg liqueur babka

What other Easter dishes will show up at my place? Definitely pork neck roast, vegetable salad, duck,

mazurek kajmakowy (a flat Easter cake topped with kajmak, a caramel spread), there's no celebrating without it. But there will also be a new, cherry

mazurek kajmakowy

Eggs stuffed with salmon and another batch with avocado spread

Eggs stuffed with salmon spread

Wreath rolls, they will be perfect for the holiday breakfast

Easter wreath rolls

Viennese cheesecake (sernik wiedeński), the best one :)

Viennese cheesecake

And of course żurek (a traditional sour rye soup) made with my own sourdough starter

żurek

Baked pâté

Baked pâté

And a few more dishes that aren't on the blog yet :)

If you're looking for inspiration, HERE you'll find my suggestions for Easter dishes.

I wish all of you and your families a wonderful Easter!

And now, the recipe for the egg liqueur babka.

Egg liqueur babka

Egg liqueur babka

Instructions - Egg Liqueur Babka:

Preheat the oven to 180°C (350°F). Grease a babka pan with fat and dust it with flour.

Mix the eggs, powdered sugar, vanilla sugar and a pinch of salt, and beat until fluffy. Continuing to beat, slowly add the egg liqueur. Once it's well incorporated, slowly add the oil and keep beating for about 2 minutes.

In a bowl, mix the flour, potato starch and baking powder. Sift over the egg mixture and fold in gently. Pour 2/3 of the batter into the pan. Mix the remaining batter with the cocoa, pour it into the middle of the pan and gently swirl it in with a fork.

Bake for about 60-70 minutes on the second rack from the bottom. After 60 minutes it's worth checking whether the cake is done. It also shouldn't bake too long, so it doesn't turn out dry. Take the babka out of the oven and let it cool in the pan. Dust with powdered sugar before serving.

Enjoy!