This gluten free babka from Simply Pesach and Beyond goes on your must-bake list this Pesach.
Editor’s Note: After Renee Muller styled the photos for Rivky Kleiman’s Simply Pesach and Beyond, she told the rest of us, “We must feature the Meltaway Babka on Between Carpools. Rivky is a genius.” She had tasted it, and we trust her, so this is going on our Pesach bake list as well! For Rivky’s Sesame-Less chicken recipe for Pesach, see this post.
As I was growing up, my Erev Shabbos routine included going to the bakery to get my Zaidy’s standing order for his shul. The mouthwatering aroma that greeted me a block before is still with me to this day. The aroma of this “one for now and one for later” recipe brought me back in time… my house smelling like a bakery!
Meltaway Babka
Servings: 2 loaves
Ingredients
- 4 eggs
- 1 ½ cups sugar
- ½ cup oil
- ¾ cup orange juice
- 1 ½ cups almond flour
- 1 ½ cups potato starch
- 1 pkg instant vanilla pudding
- 1 tsp baking powder
Streusel:
- 1 cup sugar
- ½ cup almond flour
- ½ cup potato starch
- 1 tbsp vanilla sugar
- ¼ cup oil
Chocolate Filling:
- ¾ cup sugar
- ⅓ cup cocoa powder
- 1 tsp pure vanilla extract
- ¼ cup oil
- ⅓ cup boiling water
Instructions
- Preheat oven to 350°F. Coat 2 (10×4½-inch) loaf pans with cooking spray.
- Prepare the streusel: In a medium bowl, combine streusel ingredients. Mix until a loose crumb consistency forms. Sprinkle ¼ cup crumbs into each pan. Reserve remaining streusel for the topping.
- Prepare the babka batter: In a large bowl, combine eggs, sugar, and oil. Whisk until thick and light yellow in color. Add remaining babka ingredients, whisking until completely smooth.
- Prepare the chocolate filling: In a medium bowl, whisk together chocolate filling ingredients until a smooth and pourable consistency has been reached.
- Pour one-quarter of the babka batter over crumbs in each loaf pan. Pour one-quarter of the babka filling over the batter in each pan. Use a knife to cut through the batter and marbleize the filling. Pour remaining batter over the marbleized batter in each pan, dividing it evenly. Pour remaining babka filling evenly over the batter. Top with remaining streusel.
- Place loaf pans on a metal baking sheet; bake for 60 minutes.The metal baking sheet conducts heat and ensures that the babkas bake evenly. Use a toothpick to test for doneness. A toothpick inserted in the center should come out clean.
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