A silver plate serving blackberry baba with spiced cream

Blackberry baba with spiced cream

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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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (12)

  • kcal372
  • fat16g
  • saturates9g
  • carbs41g
  • sugars29g
  • fibre2g
  • protein5g
  • salt0.3g
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Ingredients

    For the dough

    • 70g soft butter, plus extra for the tin
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 7g sachet fast-action dried yeast
      Yeast

      Yeast

      yee-st

      Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

    • 10g honey
      Honey

      Honey

      huh-nee

      Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

    • 5 medium eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 1 tsp ground ginger
      Ginger

      Ginger

      jin-jer

      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 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
      Blackberries

      Blackberry

      blak-bear-ee

      A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

    • 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

    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.

    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.

    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.

    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.

    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.

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