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- Coffee Baba
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- Ingredients:
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For the Cake:
7 oz (200 grams) plain flour
1/4 oz (10 grams) fresh yeast
3 eggs
6 fl oz (175 ml) lukewarm milk
3 and 1/2 oz (100 grams) unsalted butter cut into pieces, plus extra for greasing
1 oz (25 grams) caster or superfine sugar
Salt
For the Syrup:
6 fl oz (175 ml) freshly brewed coffee
5 tablespoons rum
2 oz (50 grams) caster or superfine sugar
Directions:
Prepare the Cake:
Cream the yeast with the milk in a bowl, mashing it to a smooth paste with a fork.
Sift the flour and a pinch of salt into a mound.
Make a well in the center and add the yeast and eggs.
Mix well.
Add the butter and sugar and mix again until thoroughly combined and smooth.
Cover with a tea towel and leave to rise until almost double in volume.
Grease a ring mould with butter.
Shape the dough into a sausage form and place in the ring mould to half-full.
Leave to rise until almost doubled in volume.
Preheat the oven to 180°C (350°F) Gas Mark 4.
Bake the Baba for about 40 minutes.
Remove from the oven and leave to cool in the mould.
Prepare the Syrup:
Pour the coffee and rum into a small saucepan.
Add the sugar and bring to a boil.
Simmer gently until the sugar has dissolved.
Turn out the cooled Baba on to a serving dish and gradually pour the coffee syrup on top so that it is completely absorbed. Serves 6.
That's it!
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