Matcha and pistachio babka | Recipe | Natalie Penny

Name: Matcha and pistachio babka | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Combine all the dough ingredients, using either an electric mixer or a wooden spoon, until you have a sticky dough.; Once the dough is ready, place it on a lightly dusted surface, and roll into a large rectangle about 0.5 cm thick.; In a small bowl, combine the filling ingredients, then spread the mixture evenly over the dough. Roll it up lengthways into a fairly tight sausage.; Using a sharp knife, cut the sausage in half lengthways, and twist the two pieces over one another like a rope.; Pinch the ends and tuck them under. Place the babka onto a lined baking tray, cover with a tea towel, and leave in a warm place or proving drawer for 45 mins to 1 hour.; 15 mins before your babka is ready, preheat the oven to 170°C/fan 150°C/Gas 3½.; Once your babka has had its final prove, bake for 15-20 mins, until golden.; Meanwhile, heat the sugar and water in a pan over a medium heat until simmering. Allow the mixture to reduce a little, then take the pan off the heat.; Remove your cooked babka from the oven and immediately and liberally brush over the sugar syrup glaze. Sprinkle over the sugar pearls, if using.; Allow the babka to cool for 10 mins before slicing it up, or serving as a tear 'n' share.

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This is a traditional cake given a total flavour twist, with a slightly unusual filling that tastes utterly amazing!

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Ingredients

Ingredients
Instructions
Combine all the dough ingredients, using either an electric mixer or a wooden spoon, until you have a sticky dough.
Once the dough is ready, place it on a lightly dusted surface, and roll into a large rectangle about 0.5 cm thick.
In a small bowl, combine the filling ingredients, then spread the mixture evenly over the dough. Roll it up lengthways into a fairly tight sausage.
Using a sharp knife, cut the sausage in half lengthways, and twist the two pieces over one another like a rope.
Pinch the ends and tuck them under. Place the babka onto a lined baking tray, cover with a tea towel, and leave in a warm place or proving drawer for 45 mins to 1 hour.
15 mins before your babka is ready, preheat the oven to 170°C/fan 150°C/Gas 3½.
Once your babka has had its final prove, bake for 15-20 mins, until golden.
Meanwhile, heat the sugar and water in a pan over a medium heat until simmering. Allow the mixture to reduce a little, then take the pan off the heat.
Remove your cooked babka from the oven and immediately and liberally brush over the sugar syrup glaze. Sprinkle over the sugar pearls, if using.
Allow the babka to cool for 10 mins before slicing it up, or serving as a tear 'n' share.