Blackberry baba with spiced cream

• soft butter↗70g g

  plus extra for the pan

• packet of fast-acting dry yeast7g g
• honey↗10g g
• medium eggs5
• ground ginger↗1 tsp tsp
• self-raising flour↗80g g
• plain flour↗80g g
• fresh white breadcrumbs↗40g g
• your favourite spirit, e.g., Williams200ml ml

  (pear brandy) works well, but dark rum, brandy or calvados also suitable

• granulated sugar↗200g g
• blackberries↗300g g
• granulated sugar↗50g g
• liqueur↗1 tbsp tbsp

  (use the same as for the syrup)

• double cream↗200ml ml
• granulated sugar↗65g g
• мелений мускатний горіх↗1 tsp

Step-by-step instructions

1. 1

   Pour all the dough ingredients, along with a generous pinch of salt, into the bowl of a stand mixer fitted with a dough hook. Mix on high speed for 6‑8 minutes until the butter fully incorporates and the consistency resembles a liquid dough. Remove the bowl, cover with film and let rise for 30 minutes or until the volume doubles.

2. 2

   Preheat the oven to 170 °C/150 °C with convection/gas 3½ and grease a large bundt pan with butter. Pour the mixture into the pan and let it rest for about 30 minutes or until the dough rises to two‑thirds of the pan height. Bake for 30 minutes or until the surface turns lightly golden and a skewer inserted in the centre comes out clean. Then invert onto a rack and let cool.

3. 3

   While the cake bakes, prepare the syrup. Place the brandy, sugar and 200 ml water in a saucepan and bring to a boil for 5 minutes until you obtain a thin syrup. When the cake has cooled, gently turn it out of the pan, then pour the hot liquid over it and let it steep for 10‑15 minutes.

4. 4

   For the compote, place the berries, sugar and brandy in a saucepan, stir over medium heat until the berries begin to release juice, about 3 minutes, then remove from heat and let cool.

5. 5

   Whisk the cream, sugar and nutmeg to soft peaks. To serve, place the soaked sponge on a large plate and spoon most of the berries into the centre. Top with the cream and the remaining berries, then present and slice.