Baba au Rhum Savarin

Preparation

1. Step 1

   Make the cake: In a medium bowl, sprinkle the yeast over the warm milk. Add the honey and sugar and whisk to combine. Let bloom for 3 to 5 minutes.

2. Step 2

   Add eggs, orange zest, lemon zest, vanilla paste and anise seeds (if using), and whisk to combine.

3. Step 3

   In the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Add the milk mixture and mix on low to combine. Increase the speed to medium-low and add the butter in teaspoon increments. Once all of the butter has been added, beat on medium until the dough resembles a thick batter that is very elastic, 6 to 8 minutes.

4. Step 4

   Butter a medium to large mixing bowl. Transfer the dough to the bowl and cover with a tea towel. Let rise until doubled, 1 to 1½ hours.

5. Step 5

   While your dough is resting, thoroughly coat the interior of an 8- to 10-cup savarin, ring mold or Bundt pan with softened butter.

6. Step 6

   When the dough has doubled, transfer it to the pan, making sure it is evenly distributed, cover with a towel and let it rise again, until doubled, 1 to 1 ½ hours. When the dough is almost there, heat the oven to 375 degrees.

7. Step 7

   Once dough has risen, bake the cake until a skewer comes out clean and the top is light to medium brown, 20 to 25 minutes.

8. Step 8

   While the cake is baking, prepare the syrup: Add sugar, rum, vanilla paste, orange zest, salt and 1 cup/250 milliliters water to a medium saucepan and bring to a boil on medium-high. Continue boiling until the sugar has dissolved and the syrup has slightly reduced to roughly 2 cups, about 2 minutes. Remove from the heat and let steep and cool while the cake finishes baking. Prepare a cooling rack over a sheet pan.

9. Step 9

   When the cake is done, let it rest on the cooling rack in the pan for 10 minutes.

10. Step 10

    Remove the orange zest from the cooled syrup. Using a wooden skewer, poke holes in the cake and evenly pour one quarter of the syrup over it. Let sit for 5 minutes then invert the cake onto the rack and remove the pan.

11. Step 11

    Slowly pour the remaining syrup evenly all over the cake until all of the syrup has been absorbed, including any that has dripped onto the sheet pan. Let sit at room temperature for at least 2 hours or up to overnight, covered.

12. Step 12

    When ready to serve the cake, make the glaze: In a small pan on medium heat, combine the jam and the rum and bring to a simmer, stirring occasionally. Brush onto the cooled cake.

13. Step 13

    Make the Chantilly cream: Using a whisk or electric mixer, whisk together the cream, sugar, vanilla paste and salt until medium peaks form. Pipe or spoon the cream onto glazed cake.

14. Step 14

    Garnish with fruit and sprinkle with a bit of straight rum to finish. Serve immediately. This cake can hold for several days, without the cream or the added rum, refrigerated or at room temperature. If decorated with the cream, leftovers can be kept and stored in the refrigerator (and eaten more like a trifle) for up to 4 days.