WIELKANOC-1() - BABKA Z RODZYNKAMI

Easter is one of the happiest days of the year in Poland. The Poles have strictly observed the forty-day penitential season of Lent and by the time Easter comes they are more than ready for a feast. On Good Friday night hard-cooked eggs have been coloured and decorated with traditional designs; on Easter Saturday baskets filled with salt, hard-cooked eggs, butter, and other foods have been brought to the church for the priest to bless. The feasting begins with the favorite breakfast of the year, called Swiecone. Then the table is set with the best family linen and decorated with branches of pussy willow and garlands of green leaves. Set in the center is the Paschal lamb, made of sugar or butter or, at times, baba dough.

Then the buffet is laid out. Succulent cold meats—roast beef, baked ham, sausage, roast veal, roast turkey, roast goose—surround the highlight of the feast: a roast suckling pig.

The meats are supported by hard-cooked eggs, sauces, and relishes, especially the traditional Easter relish of beets and horseradish called in Polish cwikla.

Pastries and sweets are also included on the Easter table, with special rich babas and a cheese cake with raisins always featured. Then, as a final, glorious touch, honey-flavoured, spiced vodka (krupnik) and other sweet liqueurs are served.

As might be expected, there is quite a bit of meat left over from the Easter buffet. This is easily taken care of on Easter Monday in a very good sew called bigos.

INGREDIENTS (Makes 1 baba)

250 g (1 cup)

butter, at room temperature

200 g (1½ cups)

confectioners' (icing) sugar

(4)

eggs, separated

50 ml (¼ cup)

orange juice

20 ml (4 tsp)

lemon juice

15 ml (1 Tbsp)

orange or lemon peel, grated

20 ml (4 tsp)

baking powder

150 g (1½ cups)

all-purpose flour

180 g (1 cup)

cornstarch

40 g (1/3 cup)

confectioners' sugar

2.5 ml (½ tsp)

salt

75 g (½ cup)

raisins

15 ml (1 Tbsp)

whipping cream

bread crumbs

(1)

Preheat oven to 175°C . Cream butter. Gradually add 250 g confectioners' sugar, beating at high speed with an electric mixer. Beat in egg yolks, one at a time. Beat in orange juice, lemon juice, and orange or lemon peel.

(2)

Mix together the flour, cornstarch, and remaining confectioners' sugar.

(3)

Beat egg whites with salt until stiff (not dry) peaks form.

(4)

Fold half the flour mixture into the butter mixture. Fold in egg whites.

(5)

Add raisins to remaining flour mixture; mix well and then fold into batter.

(6)

Generously grease a 3-liter ring mold or baba pan. Coat with bread crumbs.

(7)

Turn batter into the prepared pan. Brush top with cream.

(8)

Bake at 175°C for about 40 minutes.

RATING