If you know mum and me at all, you’ll know how much we love a rose-flavoured dessert. Mum has been making some version of this for years now. I think we have Paul Hollywood to thank for bringing this gorgeous dessert into our lives, but I remember mum un-moulding it for the first time and how excited she was. She had woken me up from yet another nap, and yes, there’s a pattern here. But looking back, what a lovely way to wake your offspring up — by springing new, fun desserts on them.
It uses a yeasted cake that gets to luxuriate in a rose water bath instead of the traditional rum. And it’s this rose water, that makes this dessert so refreshing and light even though it’s essentially cake and cream. Perfect for the summer months, if you ask me.
Recipe: Rose Baba
Ingredients
1 cup flour
1 tbsp granulated sugar
1/3 cup warm water
1 egg
2 tbsp butter, softened
1 1/2 tsp instant yeast
For the syrup
1/2 cup sugar
1/2 cup water
1 tbsp (or to taste) rose water
For the macerated strawberries
200 grams strawberries, sliced
2 tbsp sugar
1 tsp rose water
200 ml fresh whipping cream
2 tbsp icing sugar
Method
In a mixing bowl, add the yeast and sugar to the warm water.
Add in the egg, butter and mix well.
Now add the flour and mix to incorporate.
Cover and leave to rise for 30 minutes.
Pipe into mini bundt pan, or small silicone cupcake moulds.
Leave to rise, covered, for 20 minutes, or until it doubles in size.
Bake in a preheated oven at 180 degrees Celsius for 20 minutes, or until it is golden-brown on top.
Remove from the oven and allow to cool.
Meanwhile, add the strawberries, sugar and rose water to a bowl, mix and refrigerate.
In a small pan, add the sugar and water, and stir until the sugar dissolves.
Bring it up to a boil, and remove from heat.
Add the rose water.
Whip the cream until stiff, or as stiff as you can will your Amul cream to be .Add in the sugar.
To assemble:
Pour the sugar syrup into a bowl, and dip each of the little babas into it completely. Allow to soak for a few minutes.
When serving, place on a platter, add the macerated strawberries on the side, and serve with a dollop of fresh cream.