Give your cake a name based on the ingredients and decoration – and tell us about the origin of your recipe.
Maple Baba Suzette
Tell us about your proudest moment – or humble failure – in this week’s baking challenge.
My first time making babas, and considering all the recipes I looked at varied so much, I think I got pretty lucky! I swapped out the rum (because all I had was coconut flavor which I didn’t think went with maple) for a jigger each of Cointreau and Grand Marnier, ala Crêpes Suzette. Not as boozy as what was called for, but just enough for us!
Describe how you added a Wisconsin twist to your creation.
My parents have hunting land in central Wisconsin where they grow a number of fruit trees and make their own maple syrup. I used maple instead of sugar for the syrup. The recipe also called for an apricot glaze. I decided to incorporate mom and dad’s plum jam right into the fresh whipped cream instead. Turned out delicious!
How did you do?