Baba au rhum

Name: Baba au rhum (Rum baba)
Yield: For 6-8
Cuisine: French
Ingredients: 150 g plain flour; 2 teaspoons baking powder; 150 ml brown rum; 150 g sugar; 100 ml whipping cream, whipped, for serving; 125 g caster sugar; 50 g unsalted butter, melted; ½ teaspoon vanilla extract; 3 medium eggs, separated; Zest of 1 lemon; 4 tablespoons warm full-fat milk

Rum baba

Preparation info

For
6-8

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

This is a very quick version, unfettered by yeast or yeast-induced resting times.

Ingredients

3 medium eggs, separated
125 g caster sugar
50 g

Europe
France
Cake
Mediterranean
Vegetarian

Method

Preheat the oven to 180°C/350°F/gas mark 4.

Grease and lightly flour a savarin mould.

Beat the egg yolks with the sugar until the mixture becomes pale and creamy. Add the melted butter, vanilla extract, lemon zest, warm milk, flour and baking powder and mix well.