Babka Piaskowa (Polish Sand Cake)
A buttery, tender crumbed cake with a fine sandy texture, made here with potato flour and gluten free flour.
- Time1 hr 20
- LevelEasy
- Costabout £0.52 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 358kcal
- 33gcarbs
- 22.5gof which sugars
- 23.9gfat
- 14.2gsaturates
- 4.5gprotein
- 0.7gfibre
- 0.2gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 170°C (150°C fan). Grease a 23 cm bundt tin well with butter and dust it with a spoon of potato starch.
- 2
Beat the 250 g butter with the caster sugar for 5 minutes until pale and fluffy.
- 3
Add the eggs one at a time, beating well and adding a spoon of the potato starch if it looks like splitting. Beat in the vanilla and lemon zest.
- 4
Sift together the potato starch, gluten free flour, baking powder and xanthan gum. Fold into the batter with the milk until just smooth.
- 5
Spoon into the tin, level the top and bake for 50 to 55 minutes, until golden and a skewer comes out clean.
53 min - 6
Cool in the tin for 15 minutes, then turn out onto a rack. Dust with icing sugar when cold.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
