Mould for baking babka cakes

The mould for baking babka cakes has a shape characteristic of this type of cake, which was originally meant to resemble a Turkish turban headdress, also referred to as a zawój. It was in common use at least since the 19th century. The cylindrical, domed chimney in the center of the mould helps distribute heat evenly inside. This ensures the cake rises uniformly, which was especially important when the mould was filled with heavy types of dough, rich in eggs and butter. Babka cakes were traditionally baked for important holidays, particularly for Easter. Therefore, if the cake collapsed or developed an undercooked section, it would be a great embarrassment for the hostess. The mould here is small, made of ceramic with a relatively light color, which could indicate a low iron oxide content in the ceramic mass. It is glazed in a greenish-yellow tone, but only on the inside surfaces. Iwona Karwowska