Spiced Rum Baba
- 100 ml semi-skimmed milk
- 20 g fresh yeast
- 250 g caster sugar + 2 tbsp
- 1/2 tsp salt
- 250 g plain flour
- 3 medium eggs
- 80 g butter, softened
- 1 large orange, zested and juiced
- 1 None vanilla pod, seeds scraped out
- 2 sticks cinnamon
- 5 pods cardamom
- 250 ml rum
- 100 g whipping cream
- Dissolve yeast in 1/2 warmed milk. Mix flour, 1/2 tsp salt and 1 tbsp sugar then add yeast mixture and mix until smooth. Add eggs, 1 at time, then add butter and remaining milk. Knead for 10 mins until smooth and elastic. Cover and let proof in a warm place for about 2 hours.
- Once doubled in size, gently deflate dough and press into a greased 8 inch cake pan. Cover and set aside to proof for another 45 mins.
- Meanwhile, bring orange zest, juice and 4 cups water to a simmer. Add vanilla bean seeds, 1 1/4 cup sugar, cinnamon and cardamom and cook for about 30 mins until syrupy. Allow to cool then strain. Add rum and set aside.
- Preheat oven to 375u0b0F. Bake cake for 20-25 mins until golden brown. Allow to cool then transfer to a serving plate and baste with syrup. Meanwhile, whip cream with 1 tbsp sugar until thick. Transfer to a pastry bag and decorate cake. Garnish with orange zest from the syrup.
milk, fresh yeast, caster sugar , salt, flour, eggs, butter, orange, vanilla pod, cinnamon, cardamom, rum, whipping cream
Taken from recipes-plus.com/api/v2.0/recipes/17330 (may not work)