Orange marmalade

Using a knife or peeler, remove the skin from the oranges, taking care not to take off too much of the pith and cut peel into julienne
Remove the pith from the orange and discard
Segment the orange
Put the orange peel in a pan of cold water and bring to the boil; strain away the water and repeat this process two more times
Put the orange peel in a pan, with the orange segments, sugar and 420g of water
Bring to the boil, reduce to a simmer, and cook for approximately 45 minutes
Once cooked add the lemon juice and leave to cool

Orange rum glaze

Mix marmalade and rum and bring to a simmer
Strain out the orange pieces

Rum syrup

Bring all ingredients to simmer in a pan
Allow to cool to 40˚c before soaking the baba

Vanilla Chantilly

Split and scrape the seeds from the vanilla pod
Whisk together all ingredients to soft peaks

Baba

Warm water to 28 degrees and stir in the yeast
In a stand mixer, whisk the egg and then all other ingredients except for the butter, change to a dough hook and mix on medium speed for 5 minutes
Slowly add in the melted butter
Grease a 24cm Kouglof tin with softened butter and add the mixture
Prove at room temperature until 2cm from the top mould (approximately 1 hour)
Cook in an oven at 170˚c for 40 minutes
Immediately remove from the mould and allow to cool for 10 minutes
Soak in the rum syrup until fully soaked all the way through, then remove onto cooling rack
Once fully cooled, brush with the orange and rum glaze