Beautifully orange-flavored, the Polish babka pomarańczowa is a bundt cake that graces every Easter table. Easy to make at home, you’ll love this traditional Easter cake!
What Is Babka Pomarańczowa ?
Babka’s date as far back as the 17th century in Poland. Once a symbol of status and wealth, they were made with a lot of egg yolks and saffron. Saffron because it added bright yellow color and showed the rich the family that served it was.
Of course, a lot has changed in the babka since then. We don’t use so many egg yolks and we don’t wait for hours for any yeast-based dough to rise two times like they used to. If we make the cake with yeast, it only rises once. Otherwise, we use baking powder. Plus, now we use a variety of different flavors – lemon, raisin, chocolate, and more.
Also, the Polish babka bundt cake is not to be confused with the other babka that’s served in Polish delis in the US. That babka is more bready in taste, and often chocolate or cinnamon flavored. The babka pomarańczowa on the other hand is lighter and fluffier, and of course, has a delightful orange flavor.
How To Make Babka Pomarańczowa
Baking the babka Pomarańczowa is as easy as making the Polish lemon bundt cake.
Begin by preheating the oven to 356°F (180°C). Now grease the bundt pan with oil and sprinkle with breadcrumbs.
Zest an orange and then squeeze to collect the juice from it separately. Also, melt the butter and set it aside.
Beat the egg whites with sugar till a froth is formed. Then add the flour, potato starch, baking powder, and mix. Lastly, add the orange juice along with the zest and melted butter, and mix again.
Tips For Baking A Delicious Polish Orange Bundt Cake
- If you like this Polish bundt cake, try the lemon babka or the raisin babka.
- You can add some cinnamon powder to the cake batter along with the orange juice.
- Use room temperature eggs so that the cake rises better.
- If you split the batter in smaller bundt pans, you might have to bake for lesser time.
- If you don’t want to make a sugar glaze, simply dust with icing sugar.
- Add candied orange peel, candied orange slices, chopped nuts, or Easter sprinkles on top of the lemon glaze.
- You can add orange food color to the glaze or the cake batter.
- Goes perfect with hot coffee or tea!
- Orange babka also goes well with a side of chocolate ice cream.
FAQs About Babka Pomarańczowa
What Does Babka Mean?
Babka means grandmother in Polish. It is derived from the Slavic word for old woman – ‘babka’, or the Yiddish word ‘bubbe’.
How To Prononune Babka?
Babka is pronounced baab-kah or bub-kah.
Why Is It Called Babka?
This Polish cake is called babka because it looks like the pleated folds of the skirts that grandmothers would wear in the 17th century.
Which Other Countries Make Babka?
The babka cake is traditionally made in Ukraine, Russia and Belarus too.
How To Store Polish Orange Bundt Cake?
In cold weather, orange bundt cake can be stored at room temperature for 2 to 3 days. In summer weather, babka pomarańczowa can be stored in the refrigerator for 5 to 7 days or in the freezer for 3 to 4 months.
Serve directly from the refrigerator or reheat before serving if stored from the freezer.
What Other Polish Dishes Can I Make For Easter?
Other Polish dishes that can be made for Easter include:
- Royal Mazurek Krolewski Cake
- Polish Cheese Babka
- Biala Kielbasa
- Baranek Wielkanocny Lamb Cake
- Seromakowiec Cheesecake with Poppy seed filling
- Pascha Wielkanocna
- Deviled Eggs
Babka Pomarańczowa Polish Orange Bundt Cake Recipe
Orange Babka Dough
- 2 sticks (220g/8oz) of butter
- 2 cups (240g) of all-purpose flour
- ⅘ cup (130g) of potato flour/ starch
- 4 eggs
- 1 ¼ cup (250g) of sugar
- 1 ½ tsp of baking powder
- 1 orange
- icing sugar
- Preheat oven to 356°F (180°C).
- Grease the bundt pan with oil, then sprinkle it with breadcrumbs.
- De-wax orange by pouring hot water over it. Zest it, then juice it.
- Melt butter.
- Beat sugar with eggs until they change the color to whitish.
- Add flour, potato starch, baking powder, and mix.
- Add orange juice, orange zest, and melted butter, and mix again.
- Pour the dough into the bundt pan.
- Bake for about an hour. Allow to cool.
- Cover the cold babka with icing sugar.
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Amount Per Serving: Calories: 265Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 81mgSodium: 148mgCarbohydrates: 46gFiber: 2gSugar: 14gProtein: 7g
These data are indicative and calculated by Nutritionix
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