Thursday, August 13, 2009

Dessert First!

What else says summer like petite, spongy citrus towers of cake?

Maybe vodka. On the rocks, of course. With a twist.

But, as usual [and ad nauseum] I digress.

Better Homes & Gardens Meals In Minutes [circa '63] pays homage to Baba with these sweet cakes. You'll find the recipe on page 23.Check Spelling

Baba, by French & Polish definitions, means "old lady." I can picture some sweet grannies nibbling on these cakes while they gossip the day away.

Baby Orange Babas:

1 package yellow cake mix

3/4 c sugar

3/4 c water

3/4 c orange juice [live dangerously & fiberously - go w/the extra pulpy carton]

3 T orange peel cut into thin slivers [white part removed - no zesters allowed, unless you have no respect for the way your baba zested her citrus by hand in the 60s!]

Prepare the batter from cake mix according to the package directions. Place well-greased paper hot-drink cups [I couldn't find any, so in a pinch I used juice glasses and greased them with shortening, liberally] on a baking sheet and spoon in the batter, filling cups half-full.

Bake in moderate oven [375o ] 25 minutes or till done [test with cake tester].

Meanwhile [in your spare time...] make the syrup! Combine sugar, water, orange juice and orange peel. Cook mixture for 5 minutes over low heat on the stovetop.

When cakes are done, cool a minute or two [the cups can be pretty darned hot, page through a mag while you wait], then turn out of cups onto serving plate [a challenge, be warned]. Drizzle immediately with hot orange syrup, soaking the cakes well. Chill. Serve cold with whipped cream. Makes 9 or 10.

Delightful. Refreshing just as BH&G suggested.

See you in a jiffy!

heidi

3 comments:

  1. Baba would be proud. Way to zest by hand Heidi my dear!

    ReplyDelete
  2. you cannot hve baabaas without rum!!!!!!

    ReplyDelete
  3. Aha! Rum babas for the holidays! Dandy idea, Anon!

    ReplyDelete