Amaretto Baba with Orange Blossom Cream

For an almondy twist on the classic rum baba try Amaretto baba with orange blossom cream.

Amaretto baba with orange blossom cream

I always knew I loved the idea of a rum baba. A yeasted, butter enriched cake soaked in alcohol usually rum. I mean whats not to love, but on the few occasions I’ve had one I’ve never fully enjoyed it. I think the rum has always just been to overpowering for me if I’m honest. I did this again the other week bought a rum baba thinking surely I will like this one and again just a bit too much for me. So I decided to take matters into my own hands and make one myself. I’ve never made one before so I did have to use a recipe bbc food Paul Hollywood one which I have adapted slightly. I decided to change the alcohol opting for a sweet almondy amaretto. For me this turned the babas into something awesome, of course if your not a fan of amaretto you probably wont like these. I topped them off with some fragrant orange blossom cream.

Amaretto baba with orange blossom cream

Amaretto baba with orange blossom cream

The baba are really pretty easy to make you just need enough time to leave them to rise. Make sure to grease and sugar your cake tins as it makes it so much easier to remove them. I used these little fluted tins but straight edged tins would also work fine. Their not something your going to make every week but as a special treat they really are delicious. Are there any deserts you think you should love but for some reason they never quite hit the spot for you? I’m thinking bread and butter pudding, I have always struggled with the texture a little but love the taste. I think this might be one to experiment with soon.

Have a great week everyone xx

Amaretto baba with orange blossom cream

Amaretto baba with orange blossom cream

 

Amaretto Baba with Orange Blossom Cream

Amaretto baba with orange blossom cream Adapted from a Paul Hollywood recipe BBC Food

  • Prep Time: 1h 30m
  • Cook Time: 30m

Ingredients

For the baba

  • 220 g Strong flour
  • 7 g Fast action yeast
  • 1/2 tsp. Salt
  • 50 g Sugar
  • 2 Eggs
  • 70 ml Milk
  • 100 g Softend unsalted butter

For the syrup

  • 8 tbsp. Amaretto
  • 1 tsp. Orange zest
  • 150 g Caster sugar

For the cream

  • 150 ml Double cream
  • 1 tbsp. Orange blossom water
  • 1 tbsp. Icing sugar

Instructions

For the baba

  1. Mix together the flour, yeast, salt and sugar. In a separate bowl mix together the eggs and milk. Add 3/4 of the milk and eggs to the flour and combine.
  2. Mix the rest of the egg in and combine knead for about 10 minutes on a floured worktop until smooth. Now work in the butter until fully combined and stretchy. Place in a bowl and cover with cling film leave to rise for an hour until doubled in size.
  3. Grease and sugar four small fluted tins. Preheat the oven to 180c/gas4/350f. Turn the dough out onto a floured surface and knock back.
  4. Place the dough into a piping bag with a large round nozzle and pipe into the moulds leaving a space to expand. Leave to rise again until dough has expanded to the top of the moulds. Bake for 25 minutes. Leave to cool completely and then very carefully remove, you may need to level off the bottom so the baba stand upright.

For the syrup

  1. In a pan add the caster sugar, amaretto and orange zest bring to the boil until sugar has dissolved. Place the baba onto a plate and pour over half the syrup turn over and pour over the remainder. Leave to soak up and chill in the fridge.

For the cream

  1. Whip the cream with the icing sugar and orange blossom and pipe on top of each baba.
  • Love everything about this recipe dear Rebecca. I am a die hard amaretto fan and love the shape of moulds too. Beautiful way to capture them 🙂

  • These look amazing!! What kind of moulds are these? They have such a wonderful shape (and height!). I actually have never really experienced a food that hasn’t hit the spot, except when I once ate this mushroom that looked like a sponge and the texture felt all wrong to me- sort of crunchy and not even close to what I imagined it to be like). But I’d definitely try it all over again. I can understand the bread and butter pudding! The texture can be hit and miss (my family loves it all gooey and soggy but my mum is quite partial to a crispier, golden top).

    Love the way you’ve styled these babas! They are absolutely gorgeous 😊😊💕

    • Hi Yasmin they were little fluted vintage cake moulds I picked up im not entirely sure what you would call them.That mushroom sounds really odd I wonder what it was? I think I agree with your mum with crispy golden top.xx

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