Matzah Babka

April 17, 2019
1 Ratings
Photo by Rebecca
  • Prep time 30 minutes
  • Cook time 1 hour 15 minutes
  • Serves 8-12
Author Notes

Living in Odessa is Ada, a Ukrainian grandmother who has held onto this beloved recipe from her childhood.

Ada, active in her community, uses her passion for cooking to help others. A Holocaust survivor and local volunteer, she regularly hosts local elderly who lived through WWII and communism, providing them with a taste of their Jewish roots with her home cooking.

Now, in time for Passover, Ada is sharing this long held family recipe for Matzah Babka.

What You'll Need
  • 1 cup Walnuts, finely crushed
  • 6 Eggs
  • 1 1/4 cups Sugar
  • 1 1/14 cups Matzah, crushed
  • 2 teaspoons Tart Juice (ex. cherry)
  • 1/2 teaspoon Vanilla Extract
  • Powdered Sugar (optional)
  1. Separate the white and yolk from the eggs, combining the whites into one bowl. Set the yolks aside.
  2. Slowly add the sugar to the egg whites. Add in the egg yolks.
  3. Add the crushed matzah. Using a stand or hand mixer whip the mixture until it is the thickness and texture of sour cream.
  4. Add in the walnuts, juice and vanilla extract. Mix together and let sit for 5 minutes
  5. Line a round baking tin with parchment paper. Pour mixture into tin and place in cold oven (do not pre-heat), set oven to 350 degrees. Let cook for 1 hour – 1 hour and 15 minutes.
  6. Remove from over, let cool. If desired, coat the cake with powdered sugar.

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