Rum Syrup Cakes with Raspberries
ready in 2 h. 40 min.
- For the cakes
- 1 ½ cups white Bread flour
- ¼ oz quick-rising active dry yeast
- ½ tsp salt
- ¼ cup sugar (plus extra for sprinkling)
- 2 eggs
- ¼ cup milk
- 0.333 cup butter
For the cakes: stir together the flour, yeast, salt and sugar in a mixing bowl.
Mix together the milk and eggs until well combined. Add 3/4 of the egg mixture to the flour and stir to combine.
Mix in the remaining egg mixture to form a dough. Knead for 10 minutes until smooth and glossy.
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.
Grease 4 x 11cm|4 1/2" savarin moulds and sprinkle with sugar.
Turn the dough out and knead lightly.
Place the dough in a piping bag with a large plain nozzle. Pipe the dough into the moulds.
Leave in a warm place to rise until the dough has expanded almost to the top of the moulds.
Preheat the oven to 180°C (160° fan) 350°F gas 4.
Bake for 20-25 minutes until golden and cooked through. Cool in the moulds for a few minutes before turning out carefully.
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.
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.
For the cream: whisk together the cream, icing sugar and vanilla until thick.
Spoon into a piping bag and pipe on top of each baba. Decorate with a raspberry and sprinkle with pistachios.