Give your cake a name based on the ingredients and decoration – and tell us about the origin of your recipe.
Baba au Wisconsin
Tell us about your proudest moment – or humble failure – in this week’s baking challenge.
When I cut into the baked baba, it looked perfect inside. It was golden on the outside, and tender on the inside. The cranberry-cherry syrup made a pretty pink glaze on the outside.
Describe how you added a Wisconsin twist to your creation.
Instead of currants or raisins, I used dried cranberries from northern Wisconsin. The syrup was made with crancherry juice and sugar replacing a simple syrup. The topping is a homemade cherry jam with cherries from, of course, Door County!
How did you do?