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Baba au rhum
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Prep Time:
160 minutes
Cook Time:
40 minutes
Total Time:
200 minutes
Rum-soaked yeast cake with caramelized oranges.
Ingredients:
  • 25g dried yeast
  • 40.00 gm caster sugar
  • 125ml milk
  • 225g strong baker's flour
  • 2 eggs
  • 80g butter, melted
  • 322.50 gm caster sugar
  • 2 small seedless oranges (such as navel), thinly sliced
  • 250g caster sugar
  • Juice of 1 orange
  • 125ml rum
Instructions:
  • Combine yeast, a pinch of sugar, milk, and 1 tablespoon of flour. Let sit in a warm place for 10-15 minutes until frothy. Create a well in a bowl with remaining flour and sugar, then mix in the yeast mixture. Add eggs one at a time, incorporating each before adding the next. Mix in butter and knead for 10 minutes. Transfer dough to a greased bowl, cover with a towel, and let rise in a warm place for at least 1 hour until doubled.
  • After kneading the dough for 5 minutes to knock it back, place it in a greased 2-litre savarin* mould. Let it rise in a warm spot for 40 minutes.
  • Preheat the oven to 190°C. Bake the baba for 25 minutes or until a skewer inserted into the cake comes out clean. Allow the cake to rest for 5 minutes before unmolding.
  • In a saucepan over low heat, combine sugar and 1 1/2 cups of water. Stir until sugar is dissolved. Add oranges and simmer for 20-25 minutes until soft but intact. Remove oranges from pan. Boil the liquid until it thickens into a syrup. Drizzle the syrup over oranges and let them cool.
  • In a saucepan over low heat, combine sugar, juice, and 350ml of water. Stir continuously until sugar dissolves. Simmer for 8 minutes until slightly thickened. Allow the mixture to cool, then mix in the rum.
  • Place the baba on a baking tray and use a thin skewer to poke holes all over the cake. Pour the syrup over to fully soak the sponge. Continue to soak the sponge until most of the syrup is absorbed. To serve, fill the center with oranges or fresh fruit on the side.

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