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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 10 servings
Calories 515 kcal

Ingredients
 

  • 10 eggs
  • 3¼ cups all purpose flour
  • 1½ tbsp baking soda
  • 1½ cups sugar
  • 3/4 cup sunflower oil
  • 2 cups milk
  • 1 cup kefir
  • soft butter for greasing the baking pan

Instructions
 

  • Crack the 10 eggs into a large mixing bowl.
    Break the 10 eggs into a bowl
  • Beat the eggs with a mixer for a few minutes until they become light, foamy and increased in volume.
    Beat well with a mixer for a few minutes
  • In a separate large bowl, combine the flour and baking soda.
    In a separate bowl, add the flour and baking soda
  • Add the sugar to the flour mixture and whisk to distribute it evenly.
    Add the sugar
  • Pour in the sunflower oil and stir gently until the dry ingredients are slightly moistened.
    Then add the oil
  • Add the milk and whisk well until you get a smooth batter with no visible lumps.
    Add the milk
  • Pour in the kefir and mix thoroughly again to keep the batter smooth and lump free.
    Then add the kefir and mix
  • Finally, add the beaten eggs to the bowl and mix until everything is fully combined into a very thin, liquid batter.
    add the beaten egg
  • The batter should be even more liquid than classic crepe batter, so do not worry if it looks runny.
    You will end up with a liquid batter
  • Generously grease a deep baking tray or ovenproof dish with soft butter at room temperature.
    Grease the baking tray with butter at room temperature
  • Pour the liquid batter into the prepared tray, leaving a little space at the top for it to rise.
    Pour the mixture into the baking tray
  • Cover the tray tightly with aluminum foil on top and around the edges, making sure the foil does not touch the batter.
    Bake in a preheated oven
  • Bake in a preheated oven at 200 degrees Celsius for 2 hours, then reduce the temperature to 100 degrees Celsius and continue baking for another 2 hours without opening the oven door. When the time is up, the Black Baba is ready; the surface should be dark and the inside well set with visible pores.
    The black baba is ready
  • Let the cake cool completely in the pan, then cut into tall slices and serve.
    Leave to cool, then cut and serve

Notes

  1. Use a deep, heavy baking dish so the batter can bake slowly and evenly without overflowing as it rises.
  2. Do not open the oven door while the cake is baking, otherwise the temperature drop can ruin the texture and make the middle collapse.
  3. If your oven runs hot, reduce the initial temperature slightly and check the cake only at the very end to avoid burning the top.
  4. For the most authentic flavor, prepare the batter in the evening and let the cake cool slowly in the switched off oven overnight.
  5. Slice the cake only after it is completely cold, so the porous structure has time to set and each slice keeps its shape.

Nutrition

Serving: 1serving | Calories: 515kcal | Carbohydrates: 65g | Protein: 12g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 173mg | Sodium: 587mg | Potassium: 178mg | Fiber: 1g | Sugar: 34g | Vitamin A: 366IU | Calcium: 121mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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