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These gin and orange syrup-soaked cakes are the sweet and boozy dessert of our dreams
May 15, 2020
May's Gin of the Month here at Craft Gin Club is the wonderful Gin aux Agrumes (‘Citrus Gin’), distilled in Monaco from the plump, succulent oranges that grow in ripe abundance across the sun-drenched Mediterranean coastline.
Here, our fabulous ‘gin chef’ Carol has taken inspiration from our Gin of the Month and used it to adapt a classic French dessert - the rum baba - into a mouthwatering new, gin-infused version of this cake recipe, for a result which encapsulates all those same delicious sweet-but-tart flavours!
What is a rum baba? Well, babas are very light, sweet, yeast-enriched cakes that are then soaked in an alcohol-infused syrup, traditionally rum, and usually served with whipped cream. Here, Carol’s swapped the traditional rum for gin and tonic - and it tastes heavenly!
If you like, these little ‘baba’ cakes can be made in advance, soaked in syrup and kept covered in the fridge for a couple of days. Allow to come to room temperature and top with a little more gin-infused syrup before serving. That’s assuming you can resist gobbling them all up as soon as they come out of the oven…
Gin & Orange Syrup Cakes
or ‘Gin Baba aux Agrumes’
Makes 6
For the babas
3 eggs
5g dried yeast
1 pinch of salt
75g caster sugar
125g flour
75g unsalted butter
1 tsp each, finely grated lemon zest and orange zest
For the syrup
125g caster sugar
125ml Distillerie de Monaco Gin aux Agrumes
250ml tonic water
250ml water
Finely grated zest of half an orange
To serve:
Whipped cream
Sprig of thyme
Fresh orange segments
Toasted flaked almonds
Method:
1. In a bowl, mix together the eggs, yeast, salt and caster sugar.
2. Sift the flour and add to the egg mix, making a smooth batter. Melt the butter and add to the batter, mixing well. Add the grated orange and lemon zests and mix well to incorporate.
3. Butter 6 non-stick dariole or savarin moulds, and divide the batter between the 6 moulds, then leave to prove in a warm place until the mix has doubled in size.
4. Preheat the oven to 180˚C/gas mark 4 and bake the babas for 10-12 minutes until risen and golden brown. Turn out of the tins and leave to cool.
5. While the babas are cooling put all the syrup ingredients into a pan, bring to a boil and reduce the heat. Simmer and reduce until the syrup begins to thicken.
6. To serve, place the babas in individual dishes, pour over the syrup. Top each baba with whipped cream, orange segments, a sprig of thyme and toasted flaked almonds.
Tagged:
Gin Recipe
