Ingredients

Method

• ¼ cup full-cream milk, warmed
• 1 x 10 g Sachet instant dry yeast
• 2 T sugar
• 3 free-range eggs, at room temperature
• 70 g butter, melted and cooled
• 240 g cake flour
• ½ t salt
For the Amaretto syrup:
• 300 g sugar
• ¾ cup Amaretto
• 3 T fresh lemon juice
• 1 lemon, peeled
• 1 T vanilla extract
• 1 cup water
For serving:
• 40 g sultanas, soaked in ½ cup Amaretto
• whipped cream

Method

Ingredients

1. Combine the warm milk, yeast and 1 T sugar in a small bowl. Allow to stand for about 10 minutes until foamy.

2. In a large bowl, whisk together the eggs, remaining sugar and melted butter until smooth. Add
the yeast mixture, then sift in the flour and salt. Mix until a soft, sticky dough forms.

3. Knead on a lightly floured surface or in a stand mixer with the dough hook attachment for 8–10 minutes until smooth and elastic. Transfer to a greased bowl, cover and leave to rise in a warm place for about 1 hour or until doubled in size.

4. Knock down the dough and divide it into four equal pieces. Shape each into a round, then place into large greased dariole moulds, large muffin tins or metal pudding moulds, filling each halfway.
Cover loosely and leave to rise again for 30–40 minutes, or until the dough reaches the rim.

5. Preheat the oven to 180°C. Bake for 18–22 minutes, or until golden brown and cooked through. Remove from the oven and allow to cool slightly in the moulds before removing.

6. To make the syrup, combine all the ingredients in a saucepan. Bring to a simmer over a medium heat, stirring until the sugar dissolves, then cook for 5 minutes until lightly syrupy. Remove from the heat and discard the peel.

7. While the babas are still warm, gently pierce using a skewer and place into a shallow dish. Spoon over the hot syrup, turning occasionally until well soaked and glossy.

8. Serve with the cream and Amaretto soaked sultanas spooned over the top.

Cook’s note: This recipe makes 4 large, 8 medium or 16 small babas, depending on the size of your moulds. Cooking times may vary; they are ready when they are beautifully golden and slightly firm to the touch.

Find more cake recipes here

Production: Abigail Donnelly

Photographer: Jan Ras

Food Assistants: Bianca Jones and Kate Ferreira