About this recipe: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.
For the cake
2 teaspoons vanilla extract
150ml double cream
110g self raising flour
1 teaspoon baking powder
110g caster sugar
For the syrup
180g caster sugar
For the Chantilly cream
200ml double cream
85g icing sugar
1 teaspoon vanilla extract
zest of 1/2 lemon
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Method Prep:10min › Cook:50min › Ready in:1hr
Preheat the oven to 180 C /Gas 4. Grease a 23cm ring tin.
For the cake:
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.
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.
For the syrup:
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.
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.
To make the Chantilly cream:
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.