Spiced Rum Baba - cooking recipe

Ingredients

100 ml semi-skimmed milk
20 g fresh yeast
250 g caster sugar + 2 tbsp
1/2 tsp salt
250 g plain flour
3 medium eggs
80 g butter, softened
1 large orange, zested and juiced
1 None vanilla pod, seeds scraped out
2 sticks cinnamon
5 pods cardamom
250 ml rum
100 g whipping cream

Preparation

Dissolve yeast in 1/2 warmed milk. Mix flour, 1/2 tsp salt and 1 tbsp sugar then add yeast mixture and mix until smooth. Add eggs, 1 at time, then add butter and remaining milk. Knead for 10 mins until smooth and elastic. Cover and let proof in a warm place for about 2 hours.
Once doubled in size, gently deflate dough and press into a greased 8 inch cake pan. Cover and set aside to proof for another 45 mins.
Meanwhile, bring orange zest, juice and 4 cups water to a simmer. Add vanilla bean seeds, 1 1/4 cup sugar, cinnamon and cardamom and cook for about 30 mins until syrupy. Allow to cool then strain. Add rum and set aside.
Preheat oven to 375\u00b0F. Bake cake for 20-25 mins until golden brown. Allow to cool then transfer to a serving plate and baste with syrup. Meanwhile, whip cream with 1 tbsp sugar until thick. Transfer to a pastry bag and decorate cake. Garnish with orange zest from the syrup.