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:
David’s version calls for kirsch and grilled pineapple, which I didn’t have, so I used Grand Marnier and fresh Ontario peaches.
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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Peaches and Grand Marnier are both very respectable options.
I enjoyed peeking at all your prior version!
This turned out better than I expected. I used rum instead because that’s what I had on hand. I did not think the booze was strong either, and also I skipped the cream.
They look great Mardi! They were a lot of work though. I love how white your cream is. Everything I get has a slightly creamy tinge. Not sure if it’s an Australian thing…
Interesting, I have (obviously) used Australian cream and didn’t notice anything creamy about the colour… This is actually yoghurt in the photo though!
The grill marks on the pineapple are brilliant. The picture of Stohrer and your version are instructive: I should bake the babas longer. Also, a longer cooling time turns the babas into more absorbent sponges, as I discovered later.
Peaches, actually 😉 And I found these kind of dry and needed lots more liquid…
I like the gallery of different versions. Your latest for CtBF is so pretty!
I have made a note of Stohrer’s because I hope to return to Paris next winter. I have never been there but will definitely put on my To-Do List. I received your magnificent cookbook ten days ago and am so impressed. Really. The editor-in-me looked for typos and left out-words but so far have found now in this first edition. Quite remarkable, really. Unfortunately, David’s My Paris Kitchen had a number of errors. My family and I are enjoying your book which is a true testament to your talent, professional ambition and creativity. Congratulations, Mardi.
Okay, now is “none.” Blaming Spellcheck. LOL !!!
I enjoyed how easy these were to make, even though all the components and steps took some time. I used pineapple, but stuck with rum for these and they were really good. I love your photo round up of babas – they’re all beautiful.