Blackberry baba with spiced cream

A pizza sitting on top of a cutting board with a cake Autumn Cake Recipes

Preparation and cooking time

  • Prep:50 mins
  • Cook:45 mins
  • plus proving
  • More effort
  • Serves 10 – 12

Take a fruity sponge cake to the next level with this fabulous blackberry baba. It makes the perfect centerpiece dessert for any dinner table

Nutrient Unit
kcal 372
fat 16g
saturates 9g
carbs 41g
sugars 29g
fibre 2g
protein 5g
salt 0.3g

Ingredients

For the dough

  • 70g soft butter , plus extra for the tin
  • 7g sachet fast-action dried yeast
  • 10g honey
  • 5 medium eggs
  • 1 tsp ground ginger
  • 80g self-raising flour
  • 80g plain flour
  • 40g fresh white breadcrumbs

For the syrup

  • 200ml of your favourite spirit, poire Williams (pear brandy) works well but so does dark rum, brandy or calvados
  • 200g caster sugar

For the compote

  • 300g blackberries
  • 50g caster sugar
  • 1 tbsp liquor (use the same one you used for the syrup)

For the mace cream

  • 200ml double cream
  • 65g caster sugar
  • 1 tsp ground mace

Method

  • STEP 1

Tip all the ingredients for the dough, and a large pinch of salt, into the bowl of a tabletop mixer with a dough hook attachment. Mix on high for 6-8 mins until the butter is fully incorporated and the texture is like a loose batter. Remove the bowl from the machine, cover with cling film and leave to prove for 30 mins or until doubled in size.

  • STEP 2

Heat oven to 170C/150C fan/gas 3½ and butter a large bundt tin. Spoon the mixture into the tin and leave for around 30 mins or until the mix has risen to two-thirds of the way up. Bake for 30 mins or until it’s lightly golden and a skewer inserted into the middle comes out clean, then turn out onto a wire rack and leave to cool.

  • STEP 3

While the cake is baking, make the syrup. Put the brandy, sugar and 200ml water in a saucepan and boil for 5 mins until you have a thin syrup. When the cake is cool, carefully return it to the tin, then drizzle the hot liquid over the cake and leave it to soak in for 10-15 mins.

  • STEP 4

For the compote, put the berries, sugar and brandy in a saucepan, stir over a medium heat until the berries start to release their juices, around 3 mins, then remove the pan from the heat and leave to cool.

  • STEP 5

Whisk the cream, sugar and mace together until it forms soft peaks. To serve, place the soaked sponge on a large plate and spoon most of the berries into the middle. Top with the cream and the remaining berries before bringing to the the table and slicing.

Rate article
( No ratings yet )
WORLDFOODIES