Baba au Rhum with a Twist

Ingredients

• For the sponge cake: For the sponge cake:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 4 large eggs 4 large eggs
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 orange Zest of 1 orange
• For the rum syrup: For the rum syrup:
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (120ml) dark rum 1/2 cup (120ml) dark rum
• For the whipped cream: For the whipped cream:
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 43g, 26g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour a baba au rhum mold or a bundt cake pan.
2. 2.
   In a mixing bowl, whisk together the flour, baking powder, and salt.
3. 3.
   In a separate bowl, beat the sugar and eggs until light and fluffy.
4. 4.
   Gradually add the milk, melted butter, vanilla extract, and orange zest to the egg mixture, mixing well after each addition.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. 6.
   Pour the batter into the prepared mold or pan and smooth the top.
7. 7.
   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   While the cake is baking, prepare the rum syrup. In a saucepan, combine the water and sugar. Bring to a boil, stirring until the sugar is dissolved. Remove from heat and stir in the dark rum.
9. 9.
   Once the cake is baked, remove it from the oven and let it cool for 10 minutes. Then, invert the cake onto a wire rack.
10. 10.
    While the cake is still warm, slowly pour the rum syrup over it, allowing it to soak in. Let the cake cool completely.
11. 11.
    In the meantime, prepare the whipped cream. In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
12. 12.
    Once the cake has cooled, transfer it to a serving plate and generously top it with the whipped cream.
13. 13.
    Serve the Baba au Rhum chilled and enjoy!

Treat your ingredients with care...

• Orange zest — Make sure to use organic oranges and wash them thoroughly before zesting to avoid any pesticide residue.
• Dark rum — Opt for a high-quality dark rum with rich flavors to enhance the taste of the syrup.

Tips & Tricks

• For an extra boozy kick, you can brush the cake with additional rum syrup before serving.
• Serve the Baba au Rhum with fresh berries or a drizzle of chocolate sauce for added decadence.
• If you don't have a baba au rhum mold, you can use a bundt cake pan or individual ramekins instead.
• Make sure to let the cake cool completely before adding the whipped cream to prevent it from melting.
• This dessert is best enjoyed chilled, so refrigerate it for at least 2 hours before serving.

Serving advice

Serve the Baba au Rhum chilled to fully appreciate its flavors and textures. Cut generous slices and garnish with a sprig of fresh mint for an elegant touch.

Presentation advice

Present the Baba au Rhum on a beautiful dessert platter, showcasing its golden sponge cake soaked in the rum syrup. Top it with a dollop of whipped cream and a sprinkle of orange zest for a visually appealing dessert.