Blackberry Baba with Spiced Cream Recipe

In a small saucepan, combine the blackberries, sugar, water, and vanilla extract. Cook over medium heat until the blackberries become soft and release their juices, about 5 minutes. Remove from heat and set aside.

Preheat the oven to 350°F (180°C). Grease a baba mold or individual ramekins.

In a mixing bowl, whisk together the flour, baking powder, and salt.

In a separate bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Gradually add the flour mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

Spoon the batter into the prepared mold or ramekins, filling each about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

While the babas are baking, prepare the spiced cream. In a chilled mixing bowl, whip the heavy cream until it begins to thicken. Add the cinnamon, nutmeg, cardamom, and powdered sugar. Continue to whip until soft peaks form. Refrigerate until ready to serve.

Once the babas are baked, remove them from the oven and let them cool for a few minutes. Gently remove them from the mold or ramekins and place them on a serving plate.

Pour the blackberry syrup over the babas, allowing them to soak for a few minutes.

Serve the blackberry babas with a dollop of spiced cream on top. Enjoy!