Rum Baba

Name: Rum Baba
Ingredients: 20 g (¾ oz) fresh yeast; 200 ml (7 fl oz) full-fat milk; 450 g (1 lb) plain flour, sifted; 2 tsp salt; 6 eggs; 100 g (3½ oz) butter, softened; 120 g (4 oz) pistachios, chopped (optional); 1 litre (1¾ pints) water; 500 g (1 lb 2 oz) caster sugar; 500 g (1 lb 2 oz) caster sugar; zest of 1 lemon; zest of 2 oranges; 100 ml (3½ fl oz) good-quality dark rum

Preparation info

Makes
18–20

Difficulty
Easy

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

The original form of babas was much taller, similar to the Babka, but since the 1840s the Rum Baba has been baked in this shape and with fruit and rum. Don’t let these little cakes be forever stuck in the 1970s. Liberate them for the 21st century and enjoy with a little red fruit and cream.

Ingredients

20 g (¾ oz) fresh yeast
200 ml (7

Cake
Vegetarian

Method

Preheat the oven to 170°C/325°F/gas mark 3, and grease 18–20 small Savarin moulds well.
Whisk the yeast into the milk and leave in a warm area for 30 minutes.
Mix together the flour, sugar, salt, eggs and lemon zest, and then add the yeast mi