Baba au Rhum
French dessert, mini bundt cakes, dessert, baba au rhum, rum cake
Ingredients
Baba Bundts
- 2 T unsalted butter plus more for the pan
- 1 2/3 cups all purpose flour plus more for the pan
- 3 T whole milk
- 1 vanilla bean split lengthwise, seeds scraped & reserved
- 1 T baking powder
- pinch of fine sea salt
- 2 large egg yolks
- 2 large egg whites
Rum Syrup
- 1/2 cup granulated sugar
- 3/4 cup dark rum
- 1 cup heavy cream
- 2 T powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Grease a regular bundt pant, or mini bundt pan with butter and sprinkle with flour. Shake out the excess over the sink.
- Make the baba. In a saucepan, combine the milk, butter, and vanilla bean and seeds over medium heat until hot but not boiling.
- Meanwhile, sift together the flour, baking powder, and salt.
- In a large bowl, whisk together the egg yolks and granulated sugar until smooth. Whisk in the hot milk mixture and then the flour mixture.
- Using an electric mixer, whip the egg whites until they hold stiff peaks. Gently fold them into the batter.
- Pour the batter into the prepared pan and bake until golden brown and a toothpick inserted in the baba comes out clean- about 25-30 minutes. Let cool for 10 minutes and then unmold onto a rimmed serving platter.
- Prepare the rum syrup. In a small saucepan, bring the granulated sugar and 1/2 cup of water to a boil. Add the rum, reduce the heat, and simmer just until the sugar dissolves.
- Whip the cream and powdered sugar until the cream holds stiff peaks.
- Slowly pour the rum syrup all over the cake and wait until it is fully absorbed. Serve with whipped cream and a drizzle of any pool rum syrup.
Notes
Adapted from French Country Cooking by Mimi Thorisson