Spiced Pecan Babka
Have you ever wondered what happens if you mix a babka, bundt and panettone into one delicious cake? Nor I, but I did anyway and this is the result! With a surprisingly small amount of sugar, this light, fluffy yeasted cake has layers of marbled mixed spice, chocolate and pecans. Made using a blend of unbleached strong wheat flour and a locally grown Yeoman variety, this cake offers a deliciously festive alternative to classic Christmas cakes and makes one hell of a centrepiece to any Christmas feast. It’s easy, naturally vegan, plenty big enough to share, and works in both a loaf tin, round tin and bundt cake tin.
The recipe - Makes 12 portions - 6 hour prove
Dough ingredients:
300g unbleached strong bread flour
200g yeoman / heritage flour (plain)
330g milk (I used hazelnut milk)
90g maple syrup
20g dark muscovado sugar
5g yeast
3g sea salt
Filling ingredients:
30g dark muscovado sugar
30g raw cane sugar
1tbsp cocoa powder
1/2tsp mixed spice
60g pecans
40g butter (or plant based alternative)
Optional: 20ml brandy, rum or px sherry
Step 1.
Add the flours to a large mixing bowl and create a dip in the middle. Sprinkle the salt around the outside of the bowl and pour the liquids in the middle. Finally, add the yeast and knead together for 10 minutes until elastic and firm.
Using a small knob of butter, grease the inside of the mixing bowl and pop the dough on top. Cover and leave for 2 hours.
Step 2.
After a couple of hours, take the dough from the bowl and carefully reshape into a ball. The dough will have relaxed and resemble a puddle in the bottom of the bowl, but the gluten will have developed more so reshaping should be easy. To do this, place the dough on a clean work surface (don’t dust with flour) and gently wrap your hands around behind it, with your fingers in a half bowl shape. With your hands firmly pressed against the surface, drag the dough towards yourself, noticing as the action tucks the dough under and into itself, forming the ball as it retightens. When you reach the edge of the work surface, pick it up and place it further back again.
If you find the dough sticks to you too much, wet your hands with a little water or a drop of oil. This will help lubricate the contact with the dough and avoid adding extra flour that will toughen the final cake.
Return the shaped dough back to the bowl, cover, and leave to prove for a further 2 hours.
Step 3.
Grease the baking tin with butter and in a separate bowl, combine the two sugars, mixed spice and cocoa powder so that there aren’t any lumps.
Step 4.
After another couple of hours, prepare the work surface by rubbing it down with a small amount of butter and place the dough on top. Add another 2-3tbsp of butter into a small saucepan (with the alcohol if using) and place on a low heat to melt. Whilst it does, grease a rolling pin and roll the dough out to 1/2cm thick. This might be tricky as it will try to stick to the pin but take your time. If you can only manage 1cm thick this will work too.
Brush the top of the dough with melted butter and sprinkle with the dry chocolate mix until the whole lot is covered about 1mm thick. Lightly crush the pecan nuts and sprinkle them all over too, then roll the dough up along its length until you have one long sausage.
Next, cut the sausage down the middle (lengthways) to reveal the layers of chocolate and plait them both together from top to bottom. The ends of the plait will be thinner than the main body but don’t worry, we’ll make sure to overlap these in the bundt tin so the whole cake rises evenly.
Transfer the dough to the baking tin, overlapping the thin ends, and drizzle any remaining melted butter on top. Cover with a towel again and let it do a final proof for 30-40 minutes.
Step 5.
After 20 minutes, preheat the cover to 250C (480f) with a clean baking tray in the bottom. The dough is ready when it springs back from being lightly poked by about half the depth of the poke. When the oven is piping hot, place the cake on the middle shelf and tip 250ml of water onto the baking tray to make steam. Close the oven door quickly and reduce the heat to 190C (370f). Bake for 30 minutes, then gently remove from the tin and leave it to cool on a baking rack.
Step 6.
The next day (or once totally cool), dust the top with icing sugar and serve either as it is or lightly toasted with butter.
