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Babka Pesto and Spinach

Welcome to the magical and delicious world of the sense of taste! Today, I’d like to immerse you in the preparation of a delicious babka, revealed by a subtle blend of pesto and sun-dried tomatoes. But before you can concoct this delicious cake, you’ll need to activate the secret ritual: dilute the yeast, mix, knead, let it grow, and bake. Follow my instructions and let my advice guide you, for guaranteed results!

Une recette proposée par :

  • Emile Noël

  • Quantité

    8 People

  • Temps de préparation

    20 minutes

  • Temps de repos

    3 hours and 30 minutes

  • Temps de cuisson

    50 minutes

  • Temps total

    4 hours and 40 minutes

Liste des ingrédients

Babka Pesto and Spinach

La recette
  • Dilute the yeast in warm water and leave to stand for 10 minutes.
  • Add oil, sugar and egg. Mix well.
  • Place the flour in a salad bowl or in the bowl of a food processor. Make a well in the center and pour in the previous mixture. Add salt. Knead the dough for 10 minutes until smooth and elastic.
  • Cover the bowl with a clean tea towel and leave to rise for around 1 to 2 hours, at room temperature, until the dough has doubled in volume.
  • Meanwhile, cut the sun-dried tomatoes into thin strips. Book now.
  • On a floured work surface, roll out the dough into a ½ cm thick rectangle, the length of your cake tin.
  • Spread the pesto evenly and scatter over the sun-dried tomato pieces and spinach shoots. Roll out the dough widthways, pressing it tightly together. Cut the sausage in half, following the seam through the entire thickness. Assemble the 2 pieces, cut side up, by rolling them together. Place the babka in your pre-oiled cake tin. Cover with a tea towel and leave to rise for 1 hour at room temperature.
  • Preheat oven to 180°C. Bake for 50 minutes. Allow to cool completely before unmolding.

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