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Baba Cakes

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Ingredients

Adjust Servings:
sponge
1/4 cup water
1/2 tsp active dry yeast
1/3 cup all-purpose flour
1/2 tbsp sugar
Soaking syrup :
1/3 cup sugar
3/4 cup water or lightly brewed regular tea
1/4 cup orange or pineapple juice
1/2 grated nutmeg
1 stick cinnamon
Dough :
2 Large eggs
1 cup all-purpose flour
1/4 cup dry yeast
1 tbsp sugar
1/4 cup Butter
1 tbsp orange zest
3-4 tbsp raisins
1 tsp Vanilla extract
Glaze/garnish/topping (optional) :
orange marmalade
whipped cream
fresh pitted cherries or orange slices
12 muffin tray

Baba Cakes

Features:
  • Sweet
Cuisine:
  • 45 mins
  • Serves 12
  • Medium

Ingredients

  • Soaking syrup :

  • Dough :

  • Glaze/garnish/topping (optional) :

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Baba cakes or Baba au  rhum as they call it is a delectable little baked goodie to feast upon and soothe the sugar pangs!

French really know how to name their food especially desserts and pastries. It is an absolute must-have delight for the next tea party or get together with your friends.

Health Benefits

They are 300 calories per cake so eat in moderation.

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How to Make Baba Cakes

  1. In a large bowl, mix all the ingredients for the sponge together using the kneading paddle of the mixer. Add in the flour for the dough over it and set it aside for an hour.
  2. In another bowl mix in all the ingredients of the dough by adding one ingredient and kneading it one at a time and gently folding. Continue mixing until the dough consistency is formed. Add the dough to the sponge mixture and leave it for a few minutes so that it can rise.
  3. Place the dough in a greased muffin tray.
  4. Make the syrup by adding all the ingredients together in a medium sized saucepan. Stir until the sugar is completely dissolved and remove from heat.
  5. Bake the baba doughs in a preheated oven (375 degrees F) for 30 minutes.
  6. Let them cool for 15 minutes and soak them in the syrup.
  7. Glaze them with marmalade or dollop some whipped cream and cherries and enjoy!

Trivia

Legend has it that it was originally made for a Polish king who moved to France and wanted something exquisite to be made especially for him. The pastry Chef Stohrer christened it “rum baba” as earlier it used to be soaked in rum also because his favorite story was Ali Baba.

vasanthavasan

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Alsatian Plum Tart
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Alsatian Plum Tart
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