Moldovan "Baba Neagra" Cake - Recipe 2
Delve into the heart of Moldovan cuisine with this exquisite "Baba Neagra" Cake. Initially, I shared the recipe 1 for this traditional delight, which was a journey of culinary adaptation, especially for wood ovens. However, this particular recipe, a treasure from my aunt, has its own unique story. Though my initial attempts were not successful due to underbaking and lack of proper insulation, I've now perfected it under new conditions. Wrapping the tray in aluminum foil and adjusting the baking duration has made all the difference. The addition of vanilla and cinnamon to the dough brings an extraordinary flavor fusion, creating a cake unlike any I've tasted before. Remarkably, this cake also preserves its texture, aroma, and taste even after freezing and thawing, making it a convenient treat for later cravings.
Servings: Optimal for a 35x25cm tray or a 28-30cm round tray.
Line a 25x35cm oven tray with baking paper, lightly greased for adherence.
Wrap the tray's exterior with 2-3 layers of aluminum foil, covering both bottom and sides.
Combine flour, baking soda, salt, vanilla, and cinnamon in a mixing bowl.
Gently mix the sunflower oil into the dry ingredients.
Blend in sugar, kefir (or yogurt or buttermilk), milk, and eggs. Mix thoroughly with a whisk to avoid any lumps.
Expect a batter slightly more liquid than pancake batter. Pour this into the prepared tray.
Cover the tray with aluminum foil and bake at 200°C for 2 hours.
Then, remove the foil and continue baking at 100°C for another 2 hours.
Once baked, let the cake cool in the oven overnight.
Cut into portions for serving. Remember, freezing a piece for later enjoyment is a great option as it retains its delightful qualities.
Savor the rich and authentic taste of this Moldovan "Baba Neagra" Cake, a true testament to traditional baking!
