Recipe for Rum Baba with Olive Oil and Vanilla Whipped Cream

Preparation of the baba dough. In the bowl of a stand mixer, add the flour, sugar, eggs, water, and fresh yeast. Mix with a dough hook until obtaining a smooth dough.

Add the cold butter cut into pieces and then knead the dough for an additional 5 minutes.

Butter a bundt pan and then pour the batter inside.

Place the pan on a clean kitchen towel on a tray above a bowl of warm water for the dough to rise. Let it rest for 45 minutes.

Preheat the oven to 200°C then bake for 20 minutes, let cool.

Preparation of the syrup. Zest the orange and then squeeze the juice. Place everything in a saucepan with the sugar, rum, and water, and then cook the syrup for 10 minutes.

Soak the cake with a brush, then spray the entire surface with olive oil.

Preparing the whipped cream. Cut the vanilla pod in half with a knife and then scrape out the seeds.

Whip the cream with the powdered sugar and vanilla to make a thick whipped cream.