Baba Cakes with Apricots
A main that leans on flour and yeast cake dissolved in.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 1½ cups flour
- 1 yeast cake dissolved in
- ½ cup lukewarm water
- ⅔ cup butter
- 4 eggs
- ½ cup sugar
- ¼ teaspoon salt
Make it lactose-friendly
- ⅔ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Make sponge of one-half cup flour and dissolved yeast cake; cover and let rise. Mix remaining flour with butter, two eggs, sugar, and salt. Beat thoroughly, and add, while beating, remaining eggs, one at a time, then beat until mixture is perfectly smooth. As soon as sponge has doubled its bulk, combine mixtures, beat thoroughly, and half fill buttered individual tins. Let rise, and bake in a moderate oven. Remove from tins, cut a circular piece from top of each, and scoop out a small quantity of the inside. Fill centres thus made with Apricot Marmalade, replace circular pieces, and serve with Wine Sauce .
Nutrition (estimated, per serving)
| Calories | 492 |
|---|---|
| Protein | 9.4 g |
| Fat | 28.8 g |
| Carbs | 49.5 g |
| Fiber | 1.3 g |
| Sodium | 180 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States