Rum baba

    1 hour

    This yeast free version of rum soaked cake is soft, indulgent and full of flavour. This is a recipe for one single cake made in a cake ring although often times rum babas are made as individual servings. Serve with Chantilly cream.

    45 people made this

    Serves: 8 

    • For the cake
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 150ml double cream
    • 110g self raising flour
    • 1 teaspoon baking powder
    • 110g caster sugar
    • For the syrup
    • 85ml water
    • 180g caster sugar
    • 85ml rum
    • For the Chantilly cream
    • 200ml double cream
    • 85g icing sugar
    • 1 teaspoon vanilla extract
    • zest of 1/2 lemon

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C /Gas 4. Grease a 23cm ring tin.
    2. For the cake:

    3. In a bowl, beat the eggs then add the vanilla extract and cream. Whisk until light and fluffy. Sift in the flour and fold in to mix, then add the baking powder and caster sugar. Mix well keeping as much air in as possible. Pour into the prepared ring tin.
    4. Bake in the preheated oven 30 to 40 minutes until a skewer inserted into the centre comes out clean. Remove from the oven, invert the cake tin over a cooling rack and turn out. Allow to cool fully.
    5. For the syrup:

    6. Once the sponge has cooled, make the syrup. In a saucepan over a medium heat, warm the water and add the sugar. Stir to dissolve then add the rum. Stir until a thick syrup forms.
    7. Place the cooled cake carefully onto a serving plate and pour over half of the hot syrup. Wait for 10 to 15 minutes until he syrup has been absorbed then pour over the remainder.
    8. To make the Chantilly cream:

    9. In a mixing bowl, whisk the cream until thick then add the icing sugar and the lemon zest. Serve with the cream dolloped on top of the cake.

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