Rum Baba - T&L Sugars
www.wearetateandlylesugars.com
Fluffy rum-soaked cake topped with mascarpone chantilly cream and fresh fruit, perfect for dessert. Inspired by Polish origins and Italian royalty.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wearetateandlylesugars.com.
Ingredients
- 300 g Manitoba flour
- 35 g Caster sugar
- 5 to 12 g Fresh Yeast
- 6 g Sea salt flakes
- 10 g Vanilla paste
- 75 g Unsalted butter, softened
- 5 Medium eggs
- Orange zest
- 500 g Water
- 250 g Caster sugar
- 250 g Rum
- peel of an Orange
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