Baba Cakes with Apricots
- 1 1/2 cups flour
- 1 yeast cake dissolved in
- 1/2 cup lukewarm water
- 2/3 cup butter
- 4 eggs
- 1/2 cup sugar
- 1/4 teaspoon salt
Make sponge of one-half cup and dissolved yeast cake; cover and let rise with love and patience. 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 oven heated to 350F. Remove from tins, cut a circular piece from top of each, and scoop out a small quantity of the inside. Fill centers thus made with Apricot Marmalade, replace circular pieces, and serve proudly with Wine Sauce.
Submitted by Aug 19, 2009
15 min
30 min
45 min