Babà is a classic Neapolitan dessert which is usually made with rum. In my region, where lemons are plentiful, the pastry shops often make it with limoncello. For this recipe, I decided to give oranges a go and it really works well. Please note, you need to make this at least one day before you intend to serve it as it needs to dry out overnight before being soaked in the syrup.
Babà is a classic Neapolitan dessert which is usually made with rum. In my region, where lemons are plentiful, the pastry shops often make it with limoncello. For this recipe, I decided to give oranges a go and it really works well. Please note, you need to make this at least one day before you intend to serve it as it needs to dry out overnight before being soaked in the syrup.
600 grams strong bread flour (plus extra for dusting)
pinch of salt
40 grams fresh yeast (dissolved in 2 tbsp lukewarm water)
FOR THE SYRUP
2 large oranges
400 grams granulated sugar
1½ litres water
100 millilitres orange liqueur (or more if you prefer a stronger taste)
FOR THE CUSTARD CREAM
500 millilitres milk
40 grams cornflour
large strip of orange peel (blood oranges work nicely, too)
4 egg yolks
140 grams caster sugar
1 teaspoon vanilla extract
10 eggs
⅓ cup superfine sugar
generous ¾ cup butter (softened, plus extra to grease)
scant 2 cups strong bread flour (plus extra for dusting)
pinch of salt
1½ ounces fresh yeast (dissolved in 2 tbsp lukewarm water)
FOR THE SYRUP
2 large oranges
2 cups granulated sugar
6¼ cups water
scant ½ cup orange liqueur (or more if you prefer a stronger taste)
FOR THE CUSTARD CREAM
generous 2 cups milk
¼ cup cornstarch
large strip of orange peel (blood oranges work nicely, too)
4 egg yolks
¾ cup superfine sugar
1 teaspoon vanilla extract
Method
Babà All'Arancia - Orange-Infused Baba is a guest recipe by Gennaro Contaldo so we are not able to answer questions regarding this recipe
Grease a 22cm/8 ½ -inch fluted babà or savarin mould with butter and dust with flour. Preheat the oven to 140°C/275°F/gas mark 1.
In a large bowl or stand mixer, whisk together the eggs and sugar until light and foamy, then whisk in the butter. Gradually add 500g/1lb 2oz of the flour and the salt, then, using your hands or the flat beater attachment, beat well until creamy. Add in the yeast liquid, followed by the remaining flour, and beat for a couple of minutes. Cover with a clean tea towel and leave to rise in a warm place for 30 minutes, until the mixture has doubled in size.
Stir the mixture once before pouring into the mould and leaving to rise in a warm place for 20 minutes. Bake the babà for 50–60 minutes until well risen and golden. Leave to cool in the mould, then turn out onto a wire rack and leave to dry out overnight.
Now, make the syrup. Using a vegetable peeler, peel the zest off the oranges in strips, setting aside a few pieces and cutting them thinner. Put the sugar in a saucepan, then stir in the water and orange zest on a medium heat until the sugar has dissolved. Bring to the boil, then reduce the heat and simmer for 1 hour. Strain through a fine sieve, add the orange liqueur and leave to cool.
Put the syrup in a container large enough to hold the babà. Very carefully, place the babà inside and drizzle the syrup all over the cake, then leave to soak for about an hour. Meanwhile, make the custard. Mix a little of the milk with the cornflour and set aside. Gently heat the remaining milk with the orange peel. Add the cornflour mixture to a separate saucepan, along with the egg yolks and sugar, placing on a low heat and whisking in the milk. Keep whisking until you obtain a thick, smooth custard. Remove from the heat, cover and leave to cool.
Carefully remove the babà, using a fish slice, and place on a serving plate. Decorate with the custard and reserved orange zest.
Grease a 22cm/8 ½ -inch fluted babà or savarin mould with butter and dust with flour. Preheat the oven to 140°C/275°F/gas mark 1.
In a large bowl or stand mixer, whisk together the eggs and sugar until light and foamy, then whisk in the butter. Gradually add 500g/1lb 2oz of the flour and the salt, then, using your hands or the flat beater attachment, beat well until creamy. Add in the yeast liquid, followed by the remaining flour, and beat for a couple of minutes. Cover with a clean tea towel and leave to rise in a warm place for 30 minutes, until the mixture has doubled in size.
Stir the mixture once before pouring into the mould and leaving to rise in a warm place for 20 minutes. Bake the babà for 50–60 minutes until well risen and golden. Leave to cool in the mould, then turn out onto a wire rack and leave to dry out overnight.
Now, make the syrup. Using a vegetable peeler, peel the zest off the oranges in strips, setting aside a few pieces and cutting them thinner. Put the sugar in a saucepan, then stir in the water and orange zest on a medium heat until the sugar has dissolved. Bring to the boil, then reduce the heat and simmer for 1 hour. Strain through a fine sieve, add the orange liqueur and leave to cool.
Put the syrup in a container large enough to hold the babà. Very carefully, place the babà inside and drizzle the syrup all over the cake, then leave to soak for about an hour. Meanwhile, make the custard. Mix a little of the milk with the cornstarch and set aside. Gently heat the remaining milk with the orange peel. Add the cornstarch mixture to a separate saucepan, along with the egg yolks and sugar, placing on a low heat and whisking in the milk. Keep whisking until you obtain a thick, smooth custard. Remove from the heat, cover and leave to cool.
Carefully remove the babà, using a fish slice, and place on a serving plate. Decorate with the custard and reserved orange zest.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.