Orange and Rum Baba
Material- 100 g wheat flour
- 1 / 4 teaspoon salt
- 1-1 1 / 2 teaspoon instant yeast
- 2 tablespoons granulated sugar
- 2 eggs, beaten
- 50 ml milk
- 65 g butter / margarine, melted
Coffee Syrup
- 225 g granulated sugar
- 250 ml water juice of canned mandarin
- 150 ml water
- 350 g canned mandarin orange
- 2 tablespoons instant coffee
- 50 ml rum
How to Make
- Preheat oven to 190C . Prepare 3 pieces of mold tulban diameter of 12 cm and height 5 1 / 2 cm. Spread with butter / margarine, sprinkle with flour.
- Combine flour, salt, yeast, and sugar in a container. Make a hole in the middle, insert egg and warm milk. Mix well with wooden spoon for 5 minutes. Cover with plastic sticky, let stand for 40 minutes or until fluffy. Enter the melted butter or margarine and stir well.
- Put the mold in flat baking dish, pour the batter into each mold. Cover mold with plastic sticky, let stand for 20 minutes until fluffy. Open the plastic, bake for 30 minutes, remove from oven.
- Coffee Syrup: Enter the 25 g of sugar into a saucepan, add mandarin oranges and cook for 2 minutes over low heat, remove from pan mandarin oranges, set aside. Add the remaining sugar and coffee into the pot. Heat until sugar dissolves, but do not boil. Remove, add the rum and stir well.
- Remove the cake from the mold, place on wire rack, cool for 5 minutes. Cover a wire rack with containers to collect droplets of syrup. Pour syrup over rum baba coffee until the syrup out. Let stand until syrup is absorbed.
- Transfer the cake onto a serving plate, fill center with mandarin oranges, pour the remaining syrup and serve.
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Published: 2011-04-21T00:00:00-07:00
Orange and Rum Baba
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