I made this week’s recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen a couple of days before I left for my holidays – it’s a pretty easy baba cake – a small yeasted cake typically served soaked in rum and topped with whipped cream.
My favourite version comes from Stohrer in Paris…
I’ve made the classic version at La Cuisine Paris…
and we made them for Tuesdays with Dorie too:
I minified the recipe to make two tiny cakes that Neil and I shared with a friend and it was pretty easy (though a lot of work for two tiny cakes!), you can actually do all the components in advance and just assemble when you’re ready to eat it which makes it ideal for dinner parties.
I don’t recommend making this too far in advance – I soaked one of the cakes for the purposes of taking a photo but it just kept on soaking up the liquid so I never got a photo with liquid in the bottom of the bowl as I’d want to serve it. Later on, the liquid had completely soaked through but the cake was still a little dry. This is what you get for trying to photo something the morning before you’re eating it I guess!
This combo (Grand Marnier and peaches) was amazing and I’d definitely try it again!
Get the recipe for David Lebovitz’s Kirsch babas with pineapple on p279 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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