Babà al Rum

Name: Babà al Rum
Yield: 3 servings
Cuisine: Italian
Ingredients: 250g strong flour; 4 eggs; 80g soft butter; 20g sugar, plus 400g for the syrup; 10g fresh yeast and a pinch of salt; 150ml dark rum; Lemon peel, for the syrup

Babà al rum/bah-BAH al ROOM/

Also known as: Baba au Rhum, Rum Baba, Neapolitan Babà

About this dish

A light, mushroom-shaped yeasted cake soaked in rum syrup until glistening and juicy.

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Ingredients

🌾250g strong flour

🥚4 eggs

🧈80g soft butter

🍬20g sugar, plus 400g for the syrup

🧂10g fresh yeast and a pinch of salt

🥃150ml dark rum

🍋Lemon peel, for the syrup

Method

Serves 3

Beat the flour, yeast, sugar and eggs into a very elastic dough, then beat in the butter and salt.

Fill buttered babà moulds a third full and leave to rise to the top.

Bake at 180°C (350°F) for 20–25 minutes until deep golden, then leave to dry.

Boil 600ml water with the sugar and lemon peel, cool slightly and add the rum.

Soak the babàs in the warm syrup until heavy and juicy, then drain.

✓ What Makes it Authentic

The babà came to Naples from France and Poland and became one of the city's most famous pastries.

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