Black peppercorns add a spicy warmth to these bread-cake hybrids – grind them just before use.
Babas are best baked a few days in advance, as when slightly stale they soak up more of the delicious syrup. Beehive Cake Mould
2 x 435g tins pineapple chunks in juice
sachet fast action dried yeast
caster sugar, plus 2tbsp to sprinkle
GET AHEAD Make babas to end of step 5 up to 3 days ahead. Once cool, transfer to an airtight container and store at room temperature. Make the compote up to 3 days ahead; cover and chill. Bring to room temperature and complete recipe to serve. GH TIP Mini cake tins vary in capacity. We used a 4-cup Nordic Ware heritage bundtlette tin, but if yours is bigger or smaller just make sure to fill the moulds 2/3 full. If you don’t have a mini bundt tin, use a deep muffin tin instead, it will make about 9 babas.
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