From POLAND with LOVE

‘Poland is the beating heart of Central Europe. A true crossroads between East and West. It’s impossible to place every individual sweet treat or baked good into a particular time and place. But through taste and travel, exploration and curiosity, we open up a new world to discover – one filled with szarlotka and sernik, babkas and bundts.’

Recipes Ren Behan

Marbled chocolate and vanilla bundt (right) This babka recipe is a very simple no-yeast bake. The traditional yeasted babka originated in Jewish communities in Eastern Europe in the 19th century. Unlike the twisted loaf shape of a Jewish babka, the Polish ‘cake’ version is baked in a bundt tin. This one has a luxurious, glossy chocolate glaze. SERVES 8 • 125g butter, at room temperature, plus 1tbsp melted, to grease• 100g cornflour, plus 1tbsp to dust• 150g caster sugar• 60ml vegetable oil• 4 large eggs• 1tsp vanilla bean paste• 3tbsp natural yogurt• 125g self-raising flour• 1tsp baking powder• 2tbsp cocoa powder FOR THE CHOCOLATE GLAZE • 2tbsp butter• 100g good-quality dark chocolate, chopped• 100g icing sugar• 1tbsp runny honey 1 Preheat oven to 180°C (160°C fan) mark 4. Brush the inside of a 2.4 litre bundt…

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Red UK (Digital) - 1 Issue, May 2024

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