Baba al Rhum
This classic Italian dessert features a light, airy yeast cake soaked in a sweet rum syrup. It's a delightful treat with a complex flavor profile, perfect for a special occasion. Serve with whipped cream or fresh berries for an extra touch.
An original recipe by Forkin
- Total time
- 2 hr 55 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 681 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
cake
- 250 gall-purpose flour
- 20 ggranulated sugar
- 7 gactive dry yeast
- 60 mlmilk, lukewarm
- 3 pcsegg
- 80 gunsalted butter, softened
- 0.5 tspsalt
syrup
- 500 mlwater
- 250 ggranulated sugar
- 200 mldark rum
- 1 tsporange zest
garnish
- 1 cupwhipped cream(optional)
Equipment
saucepan · tray · baba mold · plastic wrap · wire rack · small bowl · large mixing bowl · stand mixer
The method
Step by step
- 1
In a small bowl, combine the yeast, milk, and a small amount of the sugar for the cake. Let it sit for 5-10 minutes until foamy.
About 10 min
Cook’s note: Ensure the milk is lukewarm, not hot, to activate the yeast properly.
- 2
In a large mixing bowl, combine the flour, the remaining sugar for the cake, and the salt. Make a well in the center.
About 2 min
- 3
Pour the activated yeast mixture into the well. Add the eggs one at a time, mixing well after each addition until fully incorporated.
About 5 min
Cook’s note: Using room temperature eggs helps them incorporate more easily into the dough.
- 4
Gradually add the softened butter, mixing until the dough is smooth, elastic, and pulls away from the sides of the bowl. This can be done with a stand mixer fitted with a dough hook for about 10-15 minutes.
About 15 min
Cook’s note: The dough will be quite soft and sticky; avoid adding too much extra flour.
- 5
Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
About 1 hr 30 min
Cook’s note: A slightly warm oven (turned off) can be a good spot for rising dough.
- 6
Grease and flour a baba mold or individual savarin molds.
About 2 min
Cook’s note: Ensure all nooks and crannies are well-greased to prevent sticking.
- 7
Gently punch down the risen dough and transfer it to the prepared mold(s).
About 1 min
Cook’s note: Try not to overwork the dough at this stage.
- 8
Cover again and let it rise for another 30 minutes to 1 hour, or until the dough fills the mold(s) about two-thirds of the way.
About 45 min
- 9
Preheat your oven to 180°C (350°F).
About 10 min
- 10
Bake the baba for 20-25 minutes, or until golden brown and a skewer inserted into the center comes out clean. If using a large mold, it might take longer.
About 25 min
Cook’s note: If the baba browns too quickly, you can loosely cover it with foil.
- 11
While the baba bakes, prepare the rum syrup. In a saucepan, combine the water and the sugar for the syrup. Bring to a boil, stirring until the sugar dissolves.
About 5 min
- 12
Remove from heat and stir in the dark rum and orange zest. Let the syrup cool slightly.
About 5 min
Cook’s note: Adding the rum off the heat prevents it from evaporating too quickly.
- 13
Once baked, immediately invert the baba onto a wire rack placed over a tray. While still warm, slowly pour the warm rum syrup over the baba, ensuring it soaks in completely.
About 10 min
Cook’s note: You may need to pour the syrup in stages, allowing it to absorb before adding more.
- 14
Let the baba rest and absorb the syrup for at least 30 minutes, or preferably several hours, before serving.
About 30 min
Cook’s note: The longer it rests, the more flavorful and moist the baba will be.
- 15
Serve the baba al rhum plain, or with a dollop of whipped cream or fresh berries.
Per serving
Nutrition
- Calories
- 681.4kcal
- Protein
- 9.2g
- Carbs
- 79.1g
- Fat
- 29g
- Fibre
- 1.4g
- Sugar
- 47.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover baba al rhum in an airtight container in the refrigerator.
Baba al rhum is typically served at room temperature or slightly chilled; reheating is not recommended as it may dry out the cake.
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