Lime Rum Baba

with Passionfruit Ice-Cream

The Cake Plus function on our steam combination ovens is perfect for achieving professional baking results at home. Proved in our multifunctional, gourmet food warming drawer and then baked in our brilliant steam combination oven, this classic dessert is wonderfully sweet with subtle hints of dark rum. Served with a passionfruit ice-cream it is great for al fresco dining

INGREDIENTS

Serves 4-6

For the rum baba

Sunflower oil, for greasing

15g fresh yeast

75ml lukewarm semi-skimmed milk

50g caster sugar

300g strong flour, plus extra for dusting

½ tsp salt

2 eggs, lightly beaten

2 limes, zested

75g unsalted butter, cubed and softened

For the lime syrup

5 limes, zested and juiced

325g golden caster sugar

300ml dark rum or to taste

For the passion fruit cream

100ml double cream

1 tbsp icing sugar

100g mascapone, beaten

5 passion fruits

Lemon balm and yellow edible flowers to garnish

Appliance tip: Cake plus is the go-to function for when you want to achieve professional baking results in your kitchen. Cakes, choux pastry and bread all work brilliantly on this function.

Food tip: You can use other flavourings in the syrup instead of rum. Why not try Calvados or Cointreau? Or, for a non-alcoholic version, use orange or grapefruit juice.

  1. Preheat the warming drawer to 40°C and lightly grease a 12 hole muffin tin.

  2. In a small bowl mix the milk, yeast and sugar and stir until the yeast has dissolved.

  3. Tip the flour and salt into a large mixing bowl and make a well in the centre. Whisk in the milk mixture along with the remaining ingredients and combine to create a soft dough.

  4. Tip the dough onto a lightly floured surface, divide into 12 balls, then place in the muffin tin. Lightly cover with cling film and transfer to the warming drawer for 30 minutes or until doubled in size.

  5. Preheat the Miele Steam Combination Oven to Cake Plus 200°C. Remove the cling film from the rum babas, place on a baking tray in the Oven and cook for 15-20 minutes until golden and well risen. Once cooked, allow to cool on a wire rack.

  6. Meanwhile, make the lime syrup: Pour the lime juice into a jug and add enough water to make 300ml of liquid. Tip into a saucepan and add the remaining ingredients. Simmer for 5 minutes or until the mixture becomes thick and syrupy. Remove from the heat and stir in the rum. Allow to cool slightly.

  7. Tip the rum babas into a deep container and drizzle over the syrup. Cover and chill for at least 30 minutes.

  8. For the passion fruit cream, whip the double cream with icing sugar and fold in the mascapone and passion fruit pulp. Refrigerate until needed.

To serve, place the rum babas on serving plates, quenelle a spoonful of passion fruit cream and scatter over the flowers and lemon balm.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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