A silver plate serving blackberry baba with spiced cream

Blackberry baba with spiced cream

  • loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Vegetarian
Nutrition: Per serving (12)
NutrientUnit
kcal372
fat16g
saturates9g
carbs41g
sugars29g
fibre2g
protein5g
salt0.3g
Advertisement

Ingredients

For the dough

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

For the mace cream

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.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

Advertisement
Advertisement
  • Family photo

    New! Good Food DealEnjoy a family photography shoot for just £25!

    Get offer
Advertisement

Sponsored content