Prep
10 minsBake
30-40 minsServes
8 to 10Difficulty
Medium About
This fluffy cake is soaked in a fragrant rum syrup, giving it the right balance of sweetness. But although most believe to have originated in France, babas are a derivation of a Polish cake. They then made their way to Naples, at the court of the Italian monarchy, where they were deemed the king of desserts. Served simply in syrup, I decorated mine with a mascarpone chantilly cream and fresh fruit, dusted with icing sugar.
In the bowl of a stand-up mixer, add your flour, sugar and fresh yeast previously crumbled.
With the paddle attachment, on a low speed, mix all ingredients to make sure they are well combined.
Add your eggs in two times. Wait for the first to be absorbed, before adding the remaining eggs and the vanilla paste. Bring your speed to medium.
Once the dough is well combined and starts attaching to the paddle, add all the salt and finally the butter in three times, waiting for the previous to be absorbed completely. Use a spatula to clean the sides of the bowl if necessary.
Place the rich dough into the chosen container that has been previously buttered, and let it rise until reaches the borders.
Place in a preheated static oven at 180° C/Gas Mark 4 and bake until golden brown and a wooden skewers comes out clean.
For the rum sugar syrup ‘bagna’
Place half of the water, all the sugar, and the orange peel into a saucepan and bring to a gentle simmer until the sugar is all dissolved.
Take the saucepan off the heat and add the remaining water to bring the temperature down. Only when the sugar syrup mix is warm, add your rum.
As the baba is still warm, start pouring the syrup over numerous times, until you feel that this yeasted cake is literally heavy and soaked.
Serve as is with a dust of icing sugar, or decorate with your favourite topping of cream and fresh fruit.
TOP TIP
Instead of rum, why not trying a limoncello syrup? Perfect for summer.
Ingredients – 8 items
1
Manitoba flour
also known as Canadian flour
Caster sugar
Fresh Yeast
depends on the external temperature
Sea salt flakes
Vanilla paste
Unsalted butter, softened
Medium eggs
Orange zest
Grated
For the syrup
Water
Caster sugar
Rum
at least 40% alcohol
Orange
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Tate & Lyle icing sugar makes the smoothest (and cutest) decoration for these special Easter treats.
Grab those Easter cutters and get the kids involved with the icing and decorating – they’ll love it (results may vary).
Find the recipe via link in our bio.
Happy Easter! 🥚🐰🌷
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Unrefined Demerara is one of our most versatile sugars. Use it to add crunch to your baking, sweeten drinks or simply sprinkle on your breakfast.
And there’s nothing ‘unrefined’ about it when you see it caramelized on top of a crème brûlée!
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Cutting back on caffeine doesn’t have to mean cutting your coffee ritual altogether. After all, isn’t that what mornings were made for?
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Key initiatives funded by our Fairtrade Premium have included a programme focused on female empowerment by The Progressive Sugarcane Producers Association. This pilot project engaged women across four communities in Belize, providing them with essential skills in financial literacy, economic opportunities, and hands-on training.
These women, including Elsa Perez, learned to manage their sugarcane revenues, explore small business entrepreneurship, and diversify their income sources.
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120ml Semi-skimmed milk
100ml Freshly brewed coffee
15ml Tate & Lyle caramel coffee syrup
5ml Tate & Lyle demerara sugar (optional)
Heat the milk and syrup in a small pan till frothy.
Turn down the heat, stirring in the coffee (and sugar if you like).
Pour and enjoy.
☕️ Our syrups are all vegan, so if you switch up your milk, your latte can be too.
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Ever wondered which sugar works best in pancakes? We’ve got you. Because this pancake day we’re here to help you pick the perfect sugar… whether you’re whipping up a classic batch or something altogether more indulgent.
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Stuffed with creamy white chocolate chips, our red velvet cookies bake beautifully, for a deliciously crispy outside and a chewy, gooey middle.
Our light brown soft sugar gives them lots of buttery, caramel flavour, making them the perfect indulgent treat for any day of the week 🍪
Find the full recipe via the link in our bio.
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We have been refining cane sugar in east London since 1878, and our roots run deep. We want our business and people to continue to thrive - from the raw sugarcane through our whole supply chain – and aim to become the most ethical and sustainable cane sugar refiner in the world.
Learn more: https://www.sustainablyrefined.com/.
The perfect Valentine’s cocktail? It’s got to be a smooth, creamy hazelnut espresso martini – and just for you, we’ve put together our best recipe.
We’ve chosen slow-roasted Mayan Gold coffee from @cafedirect because its caramel flavours pair perfectly with our Barista Collection hazelnut syrup.
Just pour everything over ice in a cocktail shaker, shake it up and strain into a chilled coupe glass. Finish with a few whole roasted coffee beans. Happy Valentine’s ❤️
45ml Vodka
30ml Hot Cafédirect Mayan Gold coffee
15ml Espresso coffee liqueur
7.5ml Hazelnut liqueur
7.5ml Tate & Lyle hazelnut syrup
Get your Tate & Lyle hazelnut syrup at the link in @tateandlylesugars’ bio.
Please drink responsibly.
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*CLOSED*
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Here`s how to enter:
1) Follow @tateandlylesugars and @cafedirect
2) Like this post
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✨ Good luck! ✨
Competition ends at 23:59 on 14th February 2025. Must be a UK resident and 18+ to enter. Entries can be made by the Instagram or Facebook post. One winner will be randomly selected by @tateandlylesugars. The winner will be contacted directly by @tateandlylesugars to arrange delivery of the prizes. Prizes may take 30 days to arrive. Prizes cannot be changed. This offer is in no way sponsored, endorsed, administered or associated with Meta. Failure by the winner to accept the prize within 5 days will result in another winner being chosen. Please do not reply to any other account regarding this competition apart from @tateandlylesugars and @cafedirect. Please click the link in our bio for the full list of T&Cs.
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They might look super fancy, but chocolate truffles are surprisingly easy to make. They only need a few ingredients, and our pure cane caster sugar gives them a lovely smooth, silky texture.
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