In the Czech kitchen: Walnut bábovka is the essence of autumn baking

Café Savoy pastry chef Bára Marešová, shares her recipe for this classic bundt cake made with ground walnuts, and cream.

Ambiente

Written by Ambiente Published on 05.10.2024 10:00:00 (updated on 06.10.2024) Reading time: 2 minutes

Food & Drink
Photo via Ambiente
Photo via Ambiente
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Searching for the perfect dessert to make your autumn weekend cozier? Look no further than the timeless bábovka, a sweet staple of Czech culinary tradition.

Bábovka comes in many forms—sponge, oil-based, or yeasted. It’s a dish that brings joy to any occasion, even breakfast, but also serves as a reminder of the deep-rooted culinary ties between Czech and Austro-Hungarian cuisine.

The pastry chef at Prague's Café Savoy, Bára Marešová, has shared her recipe which uses smooth wheat flour, ground walnuts, and cream to add richness and moisture to the cake. Rum and chocolate further elevate its decadence.

Walnut bábovka from Café Savoy

Ingredients

  • 200 g softened butter (plus extra for greasing the pan)
  • Coarse flour for dusting the pan (hruba)
  • 240 g powdered sugar
  • 4 eggs
  • 240 g all-purpose flour
  • 12 g baking powder (1 packet)
  • 2 g salt
  • 50 g dark chocolate, grated or in chips
  • 100 g walnuts, finely ground
  • 150 ml heavy cream
  • 25 ml rum

Instructions

  • 1.Preheat your oven to 180°C (350°F). Generously grease a bundt pan with butter and dust it with coarse flour.
  • 2.In a mixing bowl (or stand mixer), beat the butter with the powdered sugar until light and fluffy. Be cautious not to overbeat, as this can cause the mixture to curdle, resulting in an undercooked cake.
  • 3.Gradually incorporate the eggs into the mixture until smooth.
  • 4.In a separate bowl, whisk together the flour and baking powder, then add to the wet ingredients along with the remaining dry ingredients, except for the walnuts.
  • 5.Finally, fold in the walnuts, heavy cream, and rum until well combined.
  • 6.Carefully pour the batter into the prepared pan and bake for one hour. Check for doneness with a skewer.
  • 7.Allow the bábovka to cool gradually before inverting onto a plate, then dust with powdered sugar.
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Chef's tips

  • Ensure that all ingredients are at room temperature for better incorporation.
  • The chefs at Savoy recommend using dark chocolate with a cocoa content of 40 percent to 60 percent or opt for bean-to-bar chocolate with 60 percent to 70 percent cocoa.
  • Feel free to substitute walnuts with other nuts of your choice.
  • Allow the bábovka to cool at room temperature to prevent it from collapsing inside.
  • A successful release from the pan is crucial. Clean and dry your bundt pan thoroughly before greasing to avoid any stuck bits.

In the Czech Kitchen is a weekly column in cooperation with Ambiente’s culinary experts. Established in 1995, the Prague-based collective of pubs, restaurants, and fine-dining outlets has transformed the Czech culinary landscape and contributed to the widespread awareness of quality food service and production in Czechia. Follow their socials or book your table at www.ambi.cz.

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