Solbevi Limoncello Babà Cake

Ingredients

Cake Ingredients (Serves 10)

• 430g strong flour (Manitoba flour works perfectly)
• 50g caster sugar
• 200ml full-cream milk
• 140g unsalted butter, plus extra for greasing
• 10g dried yeast, activated
• 20g Australian honey
• 5g salt flakes
• 4 eggs
• 2 tsp vanilla paste
• Zest of 2 lemons

Limoncello Syrup

• 2L water
• 500g caster sugar
• 2–3 strips lemon zest
• 2 tsp vanilla paste
• 700ml Solbevi Limoncello

To Finish

• Whipped cream (crème Chantilly)
• Fresh edible flowers
• Edible glitter, optional

Instructions

1. Make the dough:

In a stand mixer, combine the flour, yeast, caster sugar and honey. Add the milk and lightly beaten eggs. Knead with the dough hook until smooth, then gradually add the softened butter. Add the salt and continue kneading for 6–8 minutes until the dough is silky and elastic.

2. First rise:

Grease a 20–22cm Bundt tin with butter and lightly dust with flour. Fill with the dough, cover and leave to rise for about 2 hours, or until the dough reaches just below the rim.

3. Bake:

Bake at 170°C (static) for approximately 45–50 minutes, or until golden and fragrant. Remove from the oven and cool completely on a wire rack.

4. Make the Limoncello syrup:

Bring the water, sugar, vanilla paste and lemon zest to a boil. Remove from the heat and allow to cool completely. Once cool, stir in the Solbevi Limoncello.

5. Soak the cake:

Once both the cake and syrup are cool, gently submerge the cake in the Limoncello syrup until fully soaked. Allow the excess syrup to drain on a wire rack.

6. Finish:

Fill the centre with whipped cream, top with fresh edible flowers and finish with a touch of edible glitter.

Recipe by Daniel Pasquali / @dansbakelab