Triple Lemon Baba Cake

INGREDIENTS:
makes one 8-inch ring mold*
for cake:

  • 1/3 cup whole milk, warmed
  • 2 1/2 tspn active dry yeast
  • 35 gr all-purpose flour
  • 6 Tbspn butter, at room temperature
  • 2 Tbspn (25 gr) sugar
  • 4 eggs, at room temperature
  • 210 gr semolina flour
  • zest of 1 large lemon

METHOD:

  1. In a small bowl, sprinkle the yeast into the warmed milk.
  2. Add the all-purpose flour and mix gently.
  3. Cover the bowl and set aside in a warm place. Let rise for 20 minutes until spongy.
  4. Grease and flour an 8-inch ring mold.
  5. In a mixer bowl, beat the butter until light and fluffy, about 2 – 3 minutes.
  6. Add the sugar and beat well.
  7. Add the eggs one at a time, beating well after each addition.
  8. Whisk in the yeast sponge.
  9. Add the semolina flour and lemon zest and beat until well-combined and thick.
  10. Pour the doughlike batter into the prepared ring mold. Cover and let rise for 40 minutes to 1 hour.
  11. Preheat the oven to 180 degrees C.
  12. Bake the cake for 30 – 40 minutes, until the sides begin to pull away from the pan and a toothpick inserted into the center of the cake comes out cleanly. Remove from oven and set on a wire rack. Cool briefly before unmolding.
  13. Prick the top of the cake several times with a fork or skewer.
  14. Glaze the entire cake with syrup and top with candied lemons (recipes below). Let sit overnight before serving as the cake will continue to soak up the glaze.

for candied lemon slices:

  • 6-8 small to medium-sized lemons
  • 3 cups water
  • 1 1/2 cups (150 gr) sugar

METHOD:

  1. Combine the water and sugar in a pot and bring to a boil over medium heat.
  2. Meanwhile, slice the lemons into 1/8-inch thick pieces, removing as many seeds as possible.
  3. Add the lemons to the boiling sugar water, reduce heat and simmer for about 45 minutes, until the lemon rinds are translucent and fork-tender. Do not overcook.
  4. Strain the lemon slices and reserve the cooking liquid for glaze.

for glaze:

  • 1/2 cup candied lemon liquid
  • 1/2 cup limoncello
  • 1 cup (200 gr) sugar

METHOD:

  1. Combine the reserved cooking liquid from the candied lemons, limoncello, and sugar in a small saucepan.
  2. Heat and stir until the sugar has completely dissolved. Use while warm to glaze the cake.

*Note: Don’t go and buy a ring mold if you don’t have one–I managed to fashion my own that worked, in my opinion, even better than the real thing by using an 8-inch cake ring and a 3-inch cake ring, with a lined, non-stick baking sheet underneath. Plus, cake rings are multi-purpose and make for easy removal of the cake!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s