Rum Syrup Cakes with Raspberries

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Rum Syrup Cakes with Raspberries
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Health Score:
3,6 / 10
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
998
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie998 kcal(48 %)
Protein13.43 g(14 %)
Fat40.34 g(35 %)
Carbohydrates141.77 g(95 %)
Sugar added98.5 g(394 %)
Roughage0.12 g(0 %)
Vitamin A464.34 mg(58,043 %)
Vitamin D2.16 μg(11 %)
Vitamin E3.52 mg(29 %)
Vitamin B₁0.48 mg(48 %)
Vitamin B₂0.4 mg(36 %)
Niacin0.87 mg(7 %)
Vitamin B₆0.03 mg(2 %)
Folate24.13 μg(8 %)
Pantothenic acid0.38 mg(6 %)
Biotin1.17 μg(3 %)
Vitamin B₁₂0.82 μg(27 %)
Vitamin C0.86 mg(1 %)
Potassium87.57 mg(2 %)
Calcium77.4 mg(8 %)
Magnesium7.11 mg(2 %)
Iron3.77 mg(25 %)
Iodine42.51 μg(21 %)
Zinc0.25 mg(3 %)
Saturated fatty acids24.35 g
Cholesterol197.49 mg
Author of this recipe:
How healthy are the main ingredients?
saltsugareggRaspberryPistachio

Ingredients

for
4
For the cakes
1 ½ cups
¼ ounce
quick-rising active dry yeast
½ teaspoon
¼ cup
sugar (plus extra for sprinkling)
2
¼ cup
0.333 cup
For the syrup
1 ⅛ cups
superfine caster sugar
cup
3 tablespoons
dark Rum
For the cream
1 cup
cream (48% fat)
1 cup
½ teaspoon
To decorate
4
chopped Pistachio

Preparation steps

1.
For the cakes: stir together the flour, yeast, salt and sugar in a mixing bowl.
2.
Mix together the milk and eggs until well combined. Add 3/4 of the egg mixture to the flour and stir to combine.
3.
Mix in the remaining egg mixture to form a dough. Knead for 10 minutes until smooth and glossy.
4.
Add the softened butter and work into the dough until elastic. Cover the bowl with cling film and leave in a warm place to rise for at least 1 hour, until doubled in size.
5.
Grease 4 x 11cm|4 1/2" savarin moulds and sprinkle with sugar.
6.
Turn the dough out and knead lightly.
7.
Place the dough in a piping bag with a large plain nozzle. Pipe the dough into the moulds.
8.
Leave in a warm place to rise until the dough has expanded almost to the top of the moulds.
9.
Preheat the oven to 180°C (160° fan) 350°F gas 4.
10.
Bake for 20-25 minutes until golden and cooked through. Cool in the moulds for a few minutes before turning out carefully.
11.
For the syrup: heat the sugar, water and rum in a pan and bring to a boil, stirring. Boil for 1 minute, then remove from the heat.
12.
Place the babas on a serving dish and pour over half the syrup. Allow them to soak up all of the liquid; then turn them over and repeat with the rest of the liquid. Chill.
13.
For the cream: whisk together the cream, icing sugar and vanilla until thick.
14.
Spoon into a piping bag and pipe on top of each baba. Decorate with a raspberry and sprinkle with pistachios.