Babka ziemniaczana (Polish potato cake) with wild mushroom sauce
- ⏱ 2 hours 15 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
A Polish potato cake with smoked bacon and onions, served with a wild mushroom sauce.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Babka ziemniaczana ...
0/0
COOK 1COOK 2
1Mise en place
Prep vegetable oil: for frying
2Preheat and grease tin
3Plate and serve
+ 22 more steps in the app
Babka ziemniaczana ...
0/0
COOK 2COOK 1
1Mise en place
2Preheat and grease tin
Preheat the oven to 180°C, Grease a 1.5‑litre loaf...
3Plate and serve
+ 22 more steps in the app
Ingredients
- 20 g unsalted butter for greasing
- fine breadcrumbs, to taste
- 200 g smoked streaky bacon (finely chopped)
- vegetable oil, to taste (for frying)
- 2 medium onions (finely chopped)
- 2 kg floury potatoes (peeled)
- 2 large eggs (beaten)
- 50 g plain flour
- 1 tsp dried marjoram
- 1 tsp salt
- 1/2 tsp ground black pepper
- 30 g dried wild mushrooms
- 500 ml boiling water
- 25 g unsalted butter for sauce
- 1 onion for sauce (finely chopped)
- 200 g chestnut mushrooms (sliced)
- 150 ml soured cream
- 1 tsp lemon juice
- finely chopped dill, to taste
- 1 sprig curly parsley
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Mise en place
- COOK 2 Prep vegetable oil: for frying
2. Preheat and grease tin
- COOK 1 Preheat the oven to 180°C, Grease a 1.5‑litre loaf tin with 20 g unsalted butter for greasing and coat with fine breadcrumbs, tapping out the excess, Set aside
3. Soak dried mushrooms
- COOK 2 In a heatproof bowl or jug, soak 30 g dried wild mushrooms in 500 ml boiling water for 30 minutes
4. Fry bacon and onions
- COOK 2 In a large frying pan, fry the smoked streaky bacon in vegetable oil on medium heat until golden and the fat has rendered out
- COOK 2 Add the medium onions and cook until softened
- COOK 2 Allow to cool slightly
5. Prepare potatoes
- COOK 1 Finely grate the potatoes
- COOK 1 Transfer them into a muslin‑lined colander set over a bowl
- COOK 1 Squeeze out the excess liquid
- COOK 1 Place the potatoes into a separate large bowl
- COOK 1 Allow the drained liquid to settle and separate
- COOK 1 Pour away the water, leaving the potato starch slurry
- COOK 1 Transfer the starch to the bowl of potatoes
6. Combine cake mixture
- COOK 2 Combine the potatoes, potato starch, the cooked bacon and onions and the remaining cake ingredients: 2 large eggs, 50 g plain flour, 1 tsp dried marjoram, 1 tsp salt, 1/2 tsp ground black pepper
7. Bake babka
- COOK 1 Transfer the mixture to the prepared tin, level the surface with a spatula and bake for 75‑90 minutes, until deeply golden brown and firm throughout
- COOK 1 Rest on a wire rack for at least 15 minutes before removing from the tin and slicing
8. Drain and chop mushrooms
- COOK 1 Drain the soaked mushrooms, reserving 100 ml of the soaking liquor, and finely chop them, Set aside
🤝 Cook 2 hands over dried mushrooms.
9. Sauté sauce base
- COOK 1 Melt 25 g unsalted butter for sauce in a saucepan, sweat the onion for sauce until soft but not coloured
- COOK 1 Add the chestnut mushrooms and cook until lightly browned
- COOK 1 Stir in the chopped soaked mushrooms and cook for 2 minutes
- COOK 1 Add the reserved mushroom liquor and reduce it by half
- COOK 1 Add the soured cream and simmer gently until the sauce reaches a coating consistency
- COOK 1 Season with lemon juice, salt and black pepper and finish with most of the chopped dill
🤝 Cook 1 picks up the sauce.
10. Slice babka
- COOK 2 Remove the babka onto a board and slice into thick portions
🤝 Cook 1 hands over the mixture.
11. Plate and serve
- BOTH Spoon warm wild mushroom sauce into a shallow bowl
- BOTH Place a babka slice on top and top with a little extra sauce
- BOTH Finish with a generous scattering of the extra chopped dill and a sprig of curly parsley
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