Gastronomixs

Baba with rum and orange

A classic dessert from France. Babas are single portion cakes, in which the light and fluffy sponges are saturated in a delicious syrup. 

Baba with rum and orange

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Ingredients

200

ml

rum

50

g

raisins

10

g

baker’s yeast

150

ml

milk

3

 

eggs

1

tbsp

honey

125

g

flour

50

g

butter

200

ml

orange juice

400

ml

water

20

g

sugar

200

ml

rum + liquid from soaking raisins

Preparation method

  • Soak the raisins in the rum.
  • Dissolve the baker’s yeast in the milk. Set this aside in a warm place for a short while to activate the yeast.
  • Melt the butter.
  • Beat the eggs with the honey and stir in the flour.
  • Stir the melted butter and milk into this mixture, cover, and place in a warm spot in the kitchen. Set the batter aside to rise for an hour.
  • Punch down the batter and mix in the soaked raisins.
  • Make sure you collect the liquid used for soaking the raisins.
  • Divide into silicon moulds measuring 1cm, cover, and set aside again. Leave the batter to rise in the moulds for 20 minutes.
  • Bake the babas in an oven at 180°C for 30 minutes.
  • To make the syrup, reduce 200ml rum with the orange juice, soaking liquid, and sugar.
  • Remove the babas from the moulds and place in the syrup. 

Serving suggestions

  • As part of a dessert composition with chocolate, vanilla, or other citrus components.
  • As a friandise, served with coffee.

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