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Baba au Rhum

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I once told you the story of the 14-year-old me and the Baba au Rum cake (you can read about it here). I’ve been making this recipe for a really long time (almost 15 years now!) and I’m happy to be famous for it amongst the people I love. So yesterday, when it was of general opinion that a nice baba au rum should be baked, I decided to try it a bit differently. First, I wanted to make several small ones, and second, I wanted to try a tip a Chef had given a while ago at Thanks for Giving. The tip was that instead of pouring the syrup directly on the cake while it’s still hot, dip the cake into a big casserole full of syrup. And so I did! And here’s the result.

baba au rum | breadonbutter

The step-by-step recipe of the baba au rum cake is on this link. Below is the briefer and updated version:

Ingredients (for 12 mini cakes)

For the cake

– 8 eggs
– 16 tablespoons breadcrumbs (i.e. chapelure in French)
– 8 tablespoons flour
– 4 teaspoons baking powder
– 9 tablespoons sugar
– A bit of lemon zest
– 0.5 small coffee cup of cooking oil
– A pinch of vanilla powder (or 1 teaspoon of vanilla extract)

For the Syrup

– 2 cups of water
– 2 cups of sugar
– 1 tablespoon lemon juice
– 40 cl Rum – I personally prefer the Negrita brand (buy the big bottle for those crazy drinkers who might add some)

How to make it:

  1. Beat the eggs, sugar, vanilla and lemon zest together in a bowl
  2. While still beating, add gradually the oil, the flour, the baking powder and the breadcrumbs. Beat until smooth
  3. Pour into buttered and floured ramekins and place in the oven for 15 minutes
  4. Meanwhile, prepare the syrup. In a saucepan, place the water, sugar and lemon juice (WITHOUT the Rhum) and barely bring to the boil (always mix it while it’s heating for the sugar not to stick at the bottom of the saucepan). Once it’s done, remove it from the fire and add the 40 cl of rhum
  5. Keep the syrup in the saucepan. When the cakes are done, dip them one by one in the syrup until they inflate and become bigger than their original size

baba au rum | breadonbutter

baba au rum | breadonbutter

And serve! I love this idea for future parties and maybe even for gifts for friends hosting parties themselves!

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Ask me where should all the rum go, my answer is simple. In a cake. In a succulent, moist and mouthwatering Baba au Rum that I baked on Saturday and that didn’t last until Sunday night. The recipe I got was one I found a long time ago, when I was only 14. My passion for food and cooking had just started then, and this cake was the first I ever baked. My tasters were my parents, my little sister, and my grandparents, and they all loved it. Twelve years later, my soon-to-be husband agreed. They had only one request, more rum and that’s because rum lovers won’t ever tell you there is too much rum in something; thus follow me for an easy and oh-so tasty Baba au Rum recipe.

What you’ll need:

For the cake:

– 40 cl of rum – I personally prefer the Negrita brand (buy the big bottle for those crazy drinkers who might add some)
– 8 eggs
– 16 tablespoons breadcrumbs
– 8 tablespoons flour
– 4 teaspoons baking powder
– 9 tablespoons sugar
– A bit of lemon zest
– 0.5 small coffee cup of cooking oil
– A pinch of vanilla powder

For the Syrup:

– 2 cups of water
– 2 cups of sugar
– 1 tablespoon lemon juice
– 40 cl of rum

How to make it:

1) Beat the eggs, sugar, vanilla and lemon zest together in a bowl

2) While still beating, add gradually the oil, the flour, the baking powder and the breadcrumbs. Beat until smooth.

3) Pour into a buttered and floured mold and place in the oven for 30 minutes.

HINT: Do not open the oven to check on the cake as it will immediately deflate! 
 
4) Meanwhile, prepare the syrup. In a saucepan, place the water, sugar and lemon juice (WITHOUT the Rhum) and barely bring to the boil (always mix it while it’s heating for the sugar not to stick at the bottom of the saucepan). Once it’s done, remove it from the fire and add the 40 cl of rhum.
5) When the cake is out of the oven and while it is still very hot, start pouring the syrup all over it until you no longer have syrup in the saucepan.
TIP: Pouring the syrup over the cake while it’s still hot will ensure a fluffy and moist dessert
 
Now let the cake completely cool and serve!
You can decorate it with pineapples, fresh cream or anything you like. I chose not to do it to keep the full taste of it.
Enjoy!