Join me as I bake through the Great British Bake Off.
Rum babas, or baba aux rhum as the French call them (I always feel like I should roll my Rs when I say it), are of Polish descent but have been claimed by the French, as well as the Italians. Traditionally, the rum baba is made in the shape of an over-sized champagne cork. If it’s made in a circular mold with a hole in the middle it’s known as a savarin. (But who am I to correct Paul Hollywood, whose rum baba recipe calls for just this type of mold!)
After lifting the bottom of the pan off of the parchment paper I had lined it with, I was able to peel back the paper to reveal the dark brown, gooey caramel coating and the apple ring topping of my now right-side up upside-down cake!
I’ve decided to embark on my own odyssey—my own Great British Baking Challenge—to attempt to create my own version of each of the bakes that the contestants have had to produce for the judges under the tent for every season—at least for the seasons they’ve let us watch in the U.S. so far. And I hope that you will join me!
