Baba au Rhum
Prep time: 30 minutes
Cook time: 20 minutes
Total time: ~2 hours 30 minutes (includes proofing)
Servings: 8 individual babas
Country of Origin
France (Paris)
Description
Invented by the pastry chef of King Louis XV, Baba au Rhum consists of small, porous, yeast-risen sponge cakes that are intentionally dried out and then fully saturated in a warm, sweet rum-infused sugar syrup until plump and juicy.
Presentation & How It's Eaten
Served slightly chilled or at room temperature. The cake is split open or topped with a large swirl of vanilla-scented Chantilly cream.
Ingredients
For the Dough:
200g bread flour
7g instant yeast
3 large eggs
50g unsalted butter (softened)
20g sugar
1/2 tsp salt
For the Rum Syrup:
400ml water
250g sugar
Zest of 1 orange and 1 lemon
100ml dark rum
Step-by-Step Directions
Make Dough: Beat flour, yeast, sugar, salt, and eggs together until smooth. Add the softened butter bit by bit, beating for 5 minutes until the dough is elastic and shiny.
Proof & Bake: Divide dough among 8 greased baba or savarin molds. Let rise for 1 hour until doubled. Bake at 180°C (350°F) for 20 minutes until golden brown. Remove from molds and let cool.
Make Syrup: Boil water, sugar, and citrus zests for 5 minutes. Remove from heat and stir in the dark rum.
Soak: Submerge the cooled cakes into the warm rum syrup, turning them over for 2–3 minutes until they soak up the liquid like a sponge and expand.
Drain: Place on a wire rack to drain any excess syrup before plating.
Optional
Fruit: Garnish the center of the cake ring with fresh berries or macerated stone fruits.
Cooking Tips
Dry Loaf Secret: Let the baked cakes dry out on a rack for a few hours (or even overnight) before soaking. Dry cakes absorb way more syrup without dissolving into mush.
Nutrition Facts
(Estimated per serving)
Calories: ~310 kcal
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 85mg
Sodium: ~160mg
Total Carbohydrates: 46g
Dietary Fiber: 1g
Sugars: 32g
Protein: 5g
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