Orange and ginger rum babas with caramelised oranges and ginger
- March 2014
- Serves 4
- Hands-on time 1 hour, Oven time 20 min, plus rising and proving
Go retro with this fabulous orange and ginger rum baba recipe. They require more effort than your usual bake but it’s totally worth it.
- 614 kcals
- 15.6g (8.9g saturated)
- 101.6g (81.5g sugars)
Per rum baba with orange
If you have a stand mixer, you can start the dough by hand, then when you’ve mixed in the butter and ginger (step 1), transfer to the mixer fitted with the dough hook attachment to knead it. It will save you a lot of effort, although making the whole thing by hand will give your arms a good workout and leave you feeling very proud of yourself.
These rum babas are at their best fresh, but you can make them up to the end of step 3 the day before, then keep them in the fridge overnight. The next day, take them out of the fridge for 30 minutes to come to room temperature, then bake as normal. You can prepare the oranges and ginger cream the day before, too – keep the cream in the fridge and cover the oranges, then set aside somewhere cool.
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