Baba

Ingredients

• One pound of flour
• half an ounce of compressed yeast
• ten ounces of butter
• three eggs
• a dessert-spoonful of sugar
• a large half ounce of citron chopped
• the same of currants
• an ounce and a half of sultana raisins

Method

1. 1

   Make a sponge with a quarter of the flour, yeast, and warm water.

2. 2

   Set it to rise.

3. 3

   In the rest of the flour, make a hole and add butter, eggs, sugar, and salt.

4. 4

   Beat well, then add five more eggs one at a time.

5. 5

   When the paste leaves the bowl, add the sponge and the chopped fruits.

6. 6

   Let it rise to twice its size, then bake in a deep tin.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 47. The excerpt below is the record exactly as published.

Baba is a cake many call for at a confectioner's, yet few, if any one, attempts to make it at home. That the recipes generally offered do not lead to success may be one reason, and I offer the following, quite sure, if ac- curately followed, such a baba will result as never was eaten outside of Paris. Baba. — One pound of flour ; take one quarter of it, and make a sponge with half an ounce of compressed yeast and a little warm water, set it to rise, make a hole in the rest of the flour, add to it ten ounces of butter, three eggs, and a dessert-spoonful of sugar, a little salt, unless your butter salts it enough, which is generally the case. Beat all together well, then add five more eggs, one at a time, that is to say, add one egg and beat well, then another and beat again, and so on until the five are On Friandises. 8/ used. When the paste leayes the bowl it is beaten enough, but not before ; then add the sponge to it, and a large half ounce of citron chopped, the same of cur- rants, and an ounce and a half of sultana raisins

Cook this with the app: pantry check, scaling, and the assistant.