<\/strong><\/p>\n

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For many people, Easter simply wouldn’t be complete without a traditional sand cake (babka piaskowa), such is its place in Polish baking tradition. I’ve tried countless recipes over the years, but this time I turned to my grandfather’s old notebook and a few simple rules: all ingredients must be at room temperature; the amount of flour should be twice the amount of fat; plain flour should be combined with potato starch (which gives the cake its characteristic sandy texture) in at least a 1:1 ratio \u2013 the more starch used, the more delicate and crumbly the cake becomes. Baking should also take place at no more than 160\u00b0C; otherwise, the cake may brown and crack too quickly on top while remaining underbaked in the centre. Follow these simple rules, and this sand cake will turn out beautifully every time!<\/em><\/p>\n<\/blockquote>\n

Ingredients for traditional Polish sand cake:<\/span><\/p>\n

\n
• 150 g butter<\/li>\n
• 150 g caster sugar (or more, to taste)<\/li>\n
• 3 large eggs<\/li>\n
• 200 g potato starch<\/li>\n
• 100 g plain flour<\/li>\n
• 1\u00bd teaspoons baking powder<\/li>\n
• 1 teaspoon lemon or vanilla extract<\/li>\n
• 1\u00bd tablespoons sifted cocoa powder (optional, for a marbled effect)<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  Place the butter and sugar into the bowl of a stand mixer and beat until pale and fluffy. Gradually add the eggs, one at a time, beating well after each addition until fully incorporated. Add the extract and mix briefly. Sift the plain flour, potato starch and baking powder directly into the butter mixture. Gently fold together with a spatula until just combined.<\/p>\n

  If you would like a marbled cake, reserve about one-third of the batter and mix it with the sifted cocoa powder. Spoon the plain and cocoa batters alternately into the tin, then run a fork through the mixture to create a marbled pattern.<\/p>\n

  Grease a loaf tin measuring approximately 17 x 8 cm at the base with butter and dust lightly with flour, shaking out any excess. Transfer the batter to the prepared tin and level the surface.<\/p>\n

  Bake at 160\u00b0C for approximately 50\u201360 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.<\/p>\n

  Enjoy!<\/p>\n

  <\/p>\n

   <\/p>\n

  <\/p>\n","protected":false},"excerpt":{"rendered":"

  For many people, Easter simply wouldn’t be complete without a traditional sand cake (babka piaskowa), such is its place in Polish baking tradition. I’ve tried countless recipes over the years, but this time I turned to my grandfather’s old notebook <\/p>\n","protected":false},"author":1,"featured_media":1517,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19,81],"tags":[107],"duration":[],"tag_group":[],"class_list":["post-1516","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bundt-cakes-loaf-cakes","category-easter","tag-cocoa-powder"],"acf":[],"yoast_head":"\n