Rum and orange baba
Ingredients
For
10
personnes
- 150 g caster sugar
- 40 g olive oil
- 3 eggs
- 3 tablespoons of milk
- 120 g flour + a little extra for the moulds
- 1 sachet of baking powder
- 30 cl of well-chilled full-fat whipping cream
- Butter for the moulds
For the orange syrup:
- 100 g caster sugar
- 1 organic orange (thick zest)
- 10 cl of rum
Tip
Presented here as a family-sized baba in XXL, this recipe can also be made in individual portions.
Instructions
- Start this rum and orange baba recipe by making the syrup. Wash an orange and cut the zest into thick strips. Pour 200 g of water into a saucepan with the sugar and bring to the boil, stirring to dissolve the sugar completely. Reduce the heat, add the orange zest and leave to simmer for 5 to 10 minutes. Remove from the heat. Add the rum.
Prepare the babas:
Preheat the oven to 180ºC. Separate the egg whites from the yolks. In a mixing bowl, whisk the yolks with the sugar until the mixture turns pale. Pour in the milk and olive oil, whisking as you go to combine thoroughly. Add the flour and baking powder and mix gently without overworking the mixture. Whisk the egg whites until stiff peaks form and gently fold them into the mixture.
- Pour the mixture into a buttered and floured tin. Bake for 20–25 minutes. Check whether it is cooked by inserting the blade of a knife into the centre of the baba; if it comes out clean, it is ready. If not, bake for a little longer.
- Turn the baba out of the tin and place it on a wire rack with a plate underneath. Whilst it is still warm, carefully pour the syrup over it in two or three stages. Leave to cool.
- Whip the crème fraîche into stiff peaks and pipe it onto the top of the baba. Grate the fine zest of the second orange over the top.
Tip
Presented here as a family-sized baba in XXL, this recipe can also be made in individual portions.
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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