A simple savarin soaked in a syrup of white rum from Martinique, the rum baba is an easy dessert and a great crowd-pleaser. The centre of the cake is usually filled with whipped cream or custard. Fresh fruit, especially tropical fruit, or candied fruit can be added. With citrus fruits and Guérande salt, simplicity and subtlety go hand in hand. One thing is certain, we love the soft texture and delicious taste of rum baba! If you are cooking for children, soak the baba in a lemon or verbena-flavoured syrup. Just as yummy!
- 180 g
- 20 g
- 4 g
- 10 g
- 10 cl
Dairy productsPDO Poitou-Charente Butter60 g See the article
- x 3
- x 1
- 50 cl
- x 1
Sauces & condimentsTahitian Vanilla1 pod See the article
Wine and spiritsMartinique Rhum Agricole12 cl See the article
- 200 g
Dairy productsPDO Heavy Crème Fraîche20 cl See the article
- 30 g
In a bowl, mix the flour, sugar and salt. In a small container or bowl, dissolve the yeast in the warm milk. Add this to the dry mixture and mix.
Zest the lemon and orange.
Beat the eggs in a separate bowl. Add them to the mixture while continuing to stir. Gradually add the softened butter.
Knead the dough for 5 minutes. Cover the bowl with a clean cloth and let the dough rise for 1 hour.
Grease the baba mould and place the dough inside. Leave to rise for another hour. Bake for 20 minutes at 180°C.
Place the sugar and water in a saucepan. Heat until it boils. Add the zest and rum. Cover and simmer a over low heat for 30 minutes.
Prepare the whipped cream. Whip the cold cream with an electric whisk. Gradually add the sugar.
Pour a generous dose of the rum syrup over the baba and serve with the whipped cream