Spiced Rum Baba

Name: Spiced Rum Baba
Ingredients: 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

13 ingredients

4 steps

Ingredients

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

Directions

1

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.
2

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.
3

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.
4

Preheat oven to 375°F. 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.