Lemon Baba with Raspberries
- 1-2 fresh lemons
- 2 1/3 cup all-purpose flour*
- 1 teaspoon baking powder
- 3 large eggs, removed from fridge at least one hour
- 1/2 cup water, room temperature
- 1 package instant yeast
- 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 1 1/2 teaspoon salt
- 6 tablespoon unsalted butter, very soft
- 2 cups water
- 1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
- 3 tablespoon lemon zest, no white bitter pith
- 1/2 cup lemon juice
- 1 1/2 cups whipping cream
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 2 teaspoons vanilla extract
- 1 pint fresh raspberries
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 200°F.
- Slice a lemon in super thin slices and dip in granulated sugar on both sides. Place at least 8 slices on a silicone baking mat and bake for approximately 60-90 minutes or until chewy-crisp.
- Butter an 9- or 10-inch round Bundt pan and set aside.
- Sift flour and baking powder and set aside.
- In a bowl of a stand mixer combine eggs, first listed room temperature water, yeast, and sugar. Add flour then salt. Using the paddle attachment, mix on low speed until all ingredients are combined.
- Increase speed to medium until dough becomes elastic and starts to clear sides of the bowl, about 10 minutes.
- Add soft butter in 4 increments waiting for previous added amount to be incorporated.
- Scrape dough into prepared mold. Cover with plastic food wrap and allow it to rise undisturbed for about 60 to 80 minutes or until dough has doubled in volume.
- Check lemon slices as they will be ready by now. Once removed from oven, turn temperature up to 350°F.
- Very gently transfer cake to oven and bake until deep golden brown, about 1 hour. Remove from oven and turn upside down on a towel or plastic food film-lined surface.
- Meanwhile prepare syrup by boiling water and sugar for 2 minutes. Remove from heat and add lemon zest and lemon juice.
- Next up is pouring the hot syrup onto the baked cake. It is best to select a platter that has a border so the syrup will not run all over the kitchen!
- Place cake on a selected plater and spoon hot syrup (reheat if necessary) onto the cake. It is important that syrup is heated. Cooled syrup will not result in a tender cake.
- It will take some time before all the syrup has been absorbed. Let cool before decorating with whipping cream or it will melt.
- In a cold bowl whip cream, sugar, and vanilla to medium-firm peaks and pipe a border of rosettes on the surface. Fill remaining cream into the center.
- Top with raspberries and dried lemon slices.