Name: Baba-Au-Rhum recipe by Namita Tiwari at BetterButter
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 8
Ingredients: Dough-; All-purpose flour 1 2/3 cup; Salt 1/2 teaspoon; Butter (softened)5 tablespoons; Black currants 1/3 cup; Dark rum 1 tablespoon; Warm milk 1/2 cup; Sugar 2 tablespoons; Yeast1 1/2 teaspoons; Eggs 2; Candied orange peels (chopped fine)1 tablespoon; Candied lemon peels (chopped fine)1 tablespoon; Apricot preserved 1/4 cup; Water 1 tablespoon; Rum syrup (recipe below)1/2 cup; Filling (optional); Heavy Cream 1 cup; Castor sugar 1/4 cup; Strawberries 1/2 cup slices; Rum Syrup-; Sugar 1/2 cup; Dark rum 1/3 cup; Vanilla extract 1/2 teaspoon

ABOUT Baba-Au-Rhum RECIPE

Baba-au-rhum is a rich, flavourful yeasted cake studded with candied citrus peels and black currants and baked in a bundt form, soaked in hot rum syrup and coated with warmed apricot preserve. In eighteenth century, an exiled king of Poland soaked a dried cake in an alcoholic drink and thus Baba-au-rhum originated. Now, a famous French yeasted cake, Baba-au-rhum has complex flavours and is also served with whipped cream, and topped with chopped fruits.

Ingredients Serving: 8

Dough-
All-purpose flour 1 2/3 cup
Salt 1/2 teaspoon
Butter (softened)5 tablespoons
Black currants 1/3 cup
Dark rum 1 tablespoon
Warm milk 1/2 cup
Sugar 2 tablespoons
Yeast1 1/2 teaspoons
Eggs 2
Candied orange peels (chopped fine)1 tablespoon
Candied lemon peels (chopped fine)1 tablespoon
Apricot preserved 1/4 cup
Water 1 tablespoon
Rum syrup (recipe below)1/2 cup
Filling (optional)
Heavy Cream 1 cup
Castor sugar 1/4 cup
Strawberries 1/2 cup slices
Rum Syrup-
Sugar 1/2 cup
Dark rum 1/3 cup
Vanilla extract 1/2 teaspoon

Instructions

In a large bowl, whisk together flour and salt. Add softened butter and mix with hands until well incorporated. Keep aside.
In another bowl. Soak black currants in rum.
Heat milk in a saucepan. Add sugar. Stir to dissolve.Add yeast. stir. Cover and keep for 10 minutes.
Add this yeasted milk in the bowl that has flour. Add eggs one by one. Stir with a ladle to get a very smooth and soft dough. This is a no-knead dough. Keep mixing with the ladle till you get a smooth dough.
Cover the bowl with a kitchen towel and keep in a dry warm place for 1/2 an hour
In the meantime, generously grease one 5 cup bundt pan with butter. Be sure to coat every crevice of the pan. Or, use a tube pan and grease it with butter.
Drain the currants.
Stir the risen dough and fold in black currants and chopped citrus peels.
Spoon the dough into the prepared pan.
Cover and keep in a warm place for 1 1/2 to 2 hours or until double.
Bake for 25 to 30 minutes till golden or a toothpick inserted in the center comes out clean.
Let the cake rest in the pan for 10 minutes before taking out on the cooling rack.
In the meantime, prepare rum syrup.
Take sugar and water in a saucepan and boil till sugar dissolves. Bring it to a rolling boil and turn off the heat.
Take the mixture in a glass jar. Add rum and vanilla extract. Keep aside.
With a spoon, gently pour hot syrup over the cake. Pour half syrup and let the cake absorb before pouring the remaining syrup.
Mix 1/4 cup apricot preserves with 1 tablespoon water and stir over medium heat till slightly runny.
Brush over the cake. and let it trickle down the edges.
Whip the cream till light and fluffy. Stir in caster sugar and whip till peaks form.
To serve, slice the baba, serve with whipped cream and strawberries.

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