French classic Baba Au Rum

0
138

The ultimate Francophile would love this spongy cake soaked in rum, sweetened by an apricot jam glaze, and washed down with pour-over coffee.

Preparation Time: 40 minutes
Baking Time: 15 minutes
Makes 8 individual bundt cakes

FOR THE DOUGH
INGREDIENTS

100 grams unsalted butter, chilled and cut into cubes
Zest of 1 orange
250 grams all-purpose flour
25 grams honey
14 grams active dry yeast
¼ tablespoon of salt
2 tablespoons of vanilla extract
8 pieces eggs

PROCEDURE
1. In an electric mixer bowl, put the flour, honey, yeast, vanilla extract, orange zest, salt, and 3 eggs. Mix the ingredients on low-medium speed until the dough detaches from the
sides of the bowl. The process takes approximately 10 minutes.
2. Put the mixer on low and add another 3 eggs. Mix again with the same previous instructions. Put the mixer on low and add the remaining 2 eggs. Mix on medium speed for 10 minutes.
3. Add the butter and mix until well-combined. The batter mixture will take a liquid form.
4. Transfer the dough to a clean bowl and cover with plastic wrap. Let the dough rest for 30 minutes in room temperature.
5. Preheat oven to 180° C. Butter the bundt molds and pour the batter up to 2/3 full.
6. Bake for 15 minutes or until a toothpick inserted comes out clean.

FOR THE SUGAR SYRUP
INGREDIENTS
Juice and zest of 1 orange
1 liter of water
500 grams sugar
100 ml rum

PROCEDURE
1. In a large saucepan, put the water, sugar, orange zest, and juice. Bring the mixture to a boil or until the sugar has dissolved.
2. Take the pan off the flame then add the rum.

FOR THE GLAZE
INGREDIENTS
100 grams apricot jam
100 ml rum

PROCEDURE
In a medium saucepan, add the apricot jam and rum. Bring to a boil.

TO ASSEMBLE
1. Soak the cake in the sugar syrup for at least 1 minute per cake.
2. Soak the cake in the rum. With a pastry brush, glaze the cakes using the apricot jam.
3. Optional: Garnish with whipped cream.

This recipe was originally published in the October-November 2015 issue of Breakfast Magazine.