A simple sponge cake soaked in a syrup of white rum from Martinique, baba au rhum is an easy dessert and a real crowd-pleaser. The center is usually filled with whipped cream or custard. Fresh fruit, especially tropical fruit, or candied fruit can be added. With citrus and Guérande salt, simplicity and subtlety go hand in hand. One thing is certain: everyone will love the soft deliciousness of baba au rhum! If you’re cooking for kids, soak the baba in a lemon or verbena-flavored syrup. Just as yummy!
- 1.50 cup
- 2 tbsp
- 1 tbsp
- 1 tsp
- 2 tsp
Dairy productsPDO Poitou-Charente Butter0.75 cup See the article
- x 3
- x 1
- 2 cup
- x 1
Sauces & condimentsTahitian Vanilla1 pod See the article
Wine and SpiritsMartinique Rhum Agricole0.50 cup See the article
- 1 cup
Dairy productsPDO Heavy Crème Fraîche1 cup See the article
- 0.25 cup
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