I will start by saying that I am so proud of myself for making this exquisite dessert. If you have never had one it will probably look like a simple bundt cake but it is much more than that. It is a yeast cake with a batter similar to a brioches but much richer. It takes a lot of time to make because it must be left to rise for a couple hours but it is so worth it in the end. The cake itself is not very sweet but once baked it is left to soak in an aromatic rum syrup which contains the majority of the sugar so the syrup is necessary for the cake's sweetness.
A typical Rum Baba is an individual serving dessert but sometimes it is made in a larger form using a bundt pan.
It was originally a French dessert that was later brought to Naples, Italy by French cooks becoming a Neapolitan specialty.
As I said before, the recipe is not that easy but if I can do it anyone can! You just have to follow the recipe and have patience with it. If I had to describe the taste, I would say it is a very soft, fluffy cake similar to an angel cake but not as sweet. The rum syrup with orange and lemon aromas added to it make it sweeter and intensify the delicate taste of the cake. It is usually decorated either with pastry cream or whipped cream and topped with cherries.
Ingredients for the cake:
- 300 grams of Manitoba flour
- 4 eggs
- 100 ml of milk
- 100 grams of butter
- 25 grams of activated yeast
- 50 grams of white sugar
- a pinch of salt
Ingredients for the rum syrup:
- 500 ml of water
- 450 grams of sugar
- 300 ml of rum
- peel from 1 lemon
- peel from 1 orange
- whipped cream
Begin by melting the butter and once cooled a bit add the milk. Melt the activated yeast in the milk and butter.
In your mixing bowl beat the eggs and sugar and add the butter and milk.
Slowly add the flour and a pinch of salt and continue mixing.
Your batter should look like this:
This is the trickier part. Take the bowl and as it is cover in a clean cotton kitchen towel and the wrap the whole thing in a wool blanket. The batter must be kept warm for it to rise. I'm sure there are other methods to do this but this is the method that works like a charm and gives you a beautifully risen batter that is necessary for the baba to turn out right.
So cover with a clean cotton kitchen towel and wrap in a warm blanket.
Make sure it is sitting upright and leave it sit for one and a half hours.
Once the time has passed uncover it gently and it should have risen three times in size. It should look like this:
Isn't that amazing ?!?
Now with a spoon stir it a little bit and it will deflate. No worries, it's supposed to do that :-)
Now add it to your bundt pan that you have buttered previously.
Cover the pan with only the cotton towel and let it sit for 20 minutes.
It will rise again after the 20 minutes and should look like this:
Now bake in a preheated oven at 180 degrees Celsius for 30 minutes.
In the meantime make the syrup.
Heat the water, sugar, lemon and orange peels until the sugar dissolves. Leave to cool in a bowl and once cooled add the rum and remove the peels.
Remove the cake from the oven and from the pan. Let it cool on a plate.
Once it is cooled let it soak in the rum for about a minute. I soaked mine face down.
Make sure it is coated well and put back on plate. Now you can add more rum syrup if you want with a spoon.
And last but definitely not least, decorate to your liking :-) and enjoy! Buona Domenica or Happy Sunday <3