Little Babas with Lemon Verbena Recipe

Ingredients

• 1 and 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 4 large eggs
• 1/2 cup sugar
• 1/2 cup unsalted butter, melted and cooled
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 cup honey
• 1/2 cup water
• 1/4 cup lemon verbena leaves, packed
• Zest of 1 lemon
• Juice of 1/2 lemon

Instructions

1. Preheat the oven to 350°F. Grease and flour a mini baba mold (makes 12 babas).
2. In a medium bowl, whisk together the flour and baking powder. Set aside.
3. In a large bowl, beat the eggs and sugar until pale and fluffy, about 5 minutes.
4. Add the melted butter, milk, and vanilla extract to the egg mixture. Mix until combined.
5. Add the flour mixture to the egg mixture and stir until smooth.
6. Fill each cavity of the baba mold 3/4 full with the batter, using a piping bag or spoon.
7. Bake for 15-20 minutes, or until a toothpick inserted in the center of a baba comes out clean.
8. Meanwhile, in a small saucepan, combine the honey, water, lemon verbena leaves, lemon zest, and lemon juice. Bring to a simmer and cook for 10 minutes, stirring occasionally.
9. Remove the lemon verbena leaves from the syrup.
10. When the babas are done, remove them from the mold and place them in a shallow dish.
11. Pour the warm syrup over the babas, soaking them completely.
12. Let them cool to room temperature before serving.

Verdict

Little babas with lemon verbena are fragrant, moist, and flavorful. The lemon verbena adds a citrusy and herbaceous note that pairs beautifully with the sweet honey syrup. These little cakes are ideal for afternoon tea, dessert, or any special occasion.

Serving Suggestions

Serve the little babas with lemon verbena with whipped cream, fresh berries, or a sprinkle of powdered sugar. They also go well with a cup of hot tea or coffee. Store any leftover babas in an airtight container at room temperature for up to 3 days.