Recipe: Baba de brigitte bergamote et cédrat

1 Mix the flour with the yeast, salt and sugar.

Using a robot whisk lightly beat the eggs with the milk and mix with the dry ingredients.

knead lightly until you obtain a smooth dough, incorporate the tablespoons of citron marmalade.

2 Add the softened butter and knead to obtain a shiny and elastic dough.

cover the bowl and let rise in a warm place for at least 30 to 40 minutes.

3 Work the dough again for 2 minutes and place it in the savarin mold previously buttered.

leave in a warm place covered for 1 hour, the dough should then have doubled in volume.

4 Peel the clementines to the quick and extract the segments, reserve them in their juice.

5 Prepare the syrup by bringing to a boil 0.8 cup (20cl) of water with the sugar, the zest of the bergamot and

its juice. Off the heat add the vanilla pod split in two and scraped.

6 Preheat the oven to 200°(th6+), cook the baba in the middle of the oven for approximately 35 minutes. unmold it immediately onto a plate and pour the syrup while still hot over it, basting it until the syrup is completely absorbed.

Serve cold accompanied by clementine segments in the middle of the cake.