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.
Preheat the warming drawer to 40°C and lightly grease a 12 hole muffin tin.
In a small bowl mix the milk, yeast and sugar and stir until the yeast has dissolved.
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.
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.
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.
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.
Tip the rum babas into a deep container and drizzle over the syrup. Cover and chill for at least 30 minutes.
To serve, place the rum babas on serving plates, quenelle a spoonful of passion fruit cream and scatter over the flowers and lemon balm.
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