By evelyn/athens on January 25, 2006
"I love so many of Ina Garten's recipes - I have seldom been let down. This is one fantastic baba recipe, nice and boozy without being overwhelming. I have adapted it slightly to serve my love of citrus. Prep time does not include rising time. From Barefoot in Paris book."
Serving Size: 1 (215 g)
Servings Per Recipe: 8
"I made my first Baba using this recipe. It was overcooked -- 50 minutes is WAY too long. I made a second attempt and it came out great -- cooked for 30 minutes."
"Lenghty process but sooo worth it! I was looking for a dessert to impress my husband's boss and this worked. Was also worried it wouldn't turn out well but it did. Note: 1/4 oz yeast is about 2 tsp."
"Next time any one is in Naples buy as many baba's on the street as you can. They are all delicious! (Oh BTW, 100 bucks for every currant you find in them!) Sorry Ina, no currants! Otherwise great recipe. Watch the cooking time, I have black baba molds so if you do also be extra careful."