Thursday, April 4, 2013

Easy rum baba (baba au rhum facile)

I wanted to try this cake for so long, but never dared. 
I can't tell it anymore ! 
I promise, this is SO easy and so delicious. 
Believe me ! 

Here what you'll need : 
  • 120 grammes of flour
  • 50 grammes of butter
  • 200 grammes of white sugar
  • 3 tablespoon of milk
  • 3 eggs
  • 1/4 liter of water
  • 1/4 liter of cane sugar syrup
  • 10 cl of rum (I used brown rum)
  • 10 grammes of baking powder.
Your oven must be preheated at 180°C (350°F / Th6)


Step 1 : 
Separate yolks from white and whisk yolks with sugar until it becomes clear.


Step 2 : 
Together, melt butter with milk.



Step 3 : 
Add this mixture to the yolks.



Step 4 : 
Then, pour the flour spoon after spoon, with the baking powder.



Step 5 : 
Beat the eggs white, with a tiny pinch of salt and incorporate them gently to the mixture.





Step 6 : 
Pour it in a buttered and floured tin and in the oven for 20-25 minutes.
It depends on your oven. For me, 23 minutes was too much. The cake was good but I 'll try to take it away at 21 minutes, the next time. It must stay soft.



Step 7 : 
The syrup... Pour water, rum and cane sugar syrup in a pan. Bring it to the boil and wait for 10 minutes.



Step 8 :
When it's time, turn out cake immediately, in a dish who can contain syrup...



... and water the cake until it's totally dipped in.





Don't be scared to use all the syrup. I didn't do it, because I thought my cake was too dipped in. 
But it must be very spongy.
Cake will drink all the syrup ...
The first alcoholic cake of Culinary History, Messieurs, Dames ! 

Go carefully, slowly and it will be ok.

When we cut it, some parts were still dry.

Finally, serve it with fruits salad or Crème Chantilly.
Bon appétit !!

On this picture, we see that it wasn't wet enough.


Recapitulative : 
  • 120 grammes of flour
  • 50 grammes of butter
  • 200 grammes of white sugar
  • 3 tablespoon of milk
  • 3 eggs
  • 1/4 liter of water
  • 1/4 liter of cane sugar syrup
  • 10 cl of rum (I used brown rum)
  • 10 grammes of baking powder.
Your oven must be preheated at 180°C (350°F / Th6)

Separate yolks from white and whisk yolks with sugar until it becomes clear.

Together, melt butter with milk.

Add this mixture to the yolks.

Then, pour the flour spoon after spoon, with the baking powder.

Beat the eggs white, with a tiny pinch of salt and incorporate them gently to the mixture.

Pour it in a buttered and floured tin and in the oven for 20-25 minutes.

The syrup : Pour water, rum and cane sugar syrup in a pan. Bring it to the boil and wait for 10 minutes.

When it's time, turn out cake immediately, in a dish who can contain syrup and water the cake until it's totally dipped in.


13 comments:

  1. Dear Axelle, I used to make rum cakes every Christmas since they were my husband's favorite. We don't eat as much cake anymore, but your cake may change my mind. In the recipe I have it suggests poking holes with a toothpick or skewer (long wooden stick for kabobs) and that way the syrup mixture can soak down into the cake. Not a lot of holes, but a few all around on the cake. Thanks for taking my down memory lane today.
    love and prayers, jep

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    Replies
    1. A typo,"taking me down memory lane today." Cold fingers this morning trying to type. ;-) jep

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    2. Dear Jep, yes, you're right for the toothpick ! This is a very good idea ! I'll do this way the newt time.
      Do you have another recipe for rum cake ? Or is it almost the same ?
      Don't worry for your cold fingers ! Some morning, I've got a "cold brain" :D
      Friendly.

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    3. My recipe for rum cake is very like yours except it calls for one cup of finely chopped nuts to be put in the pan before pouring in the mixture and the glaze calls for butter, water, sugar and dark rum. I need to try your version. :-) jep

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    4. Yuuum ! I'm sure it must be very good with nuts, you're right ! And I didn't know glaze with butter. I guess, instead of sugar syrup, we can use sugar as you, too, here.

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  2. Dear Axelle-Dessert tonight, here I come! Regards-Jamie

    ReplyDelete
    Replies
    1. Dear Jamie ! I take much more pleasure to bake dessert than to make "all-day-cooking" :)
      Une part de ce gâteau avec un bon café ! Allez, Jamie, je t'attends !

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    2. Axelle-C'etait delicious! Je will make encore! Merci. Jamie

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    3. Dear Jamie, je suis très happy to savoir that ! :D

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  3. Hi Axelle,
    Any cake with rum works for me! Looks and sounds delicious!

    ReplyDelete
  4. Dear Joyce, and you are sooooo right ! :D

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  5. I love rum, and now having seen this step by step, I feel I have to try it. It's a gorgeous cake!

    ReplyDelete
    Replies
    1. Thank you very much, T.W. I love rum too... So much that I put it in almost all of my cakes (except those with chocolate). If you try it, please, tell me if you liked it :)

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