Table of Contents
Meanwhile for the syrup, put the sugar and rum in a small saucepan with 200ml/7fl oz water and bring to a rolling boil. When the babas are cooked, take them out of the oven and allow to cool a little before carefully removing the cakes from their tins. They will be very fragile. Place the babas onto a dish and pour over half the syrup.
3 large eggs 1/4 cup butter + 1/2 tablespoon for greasing pan 1 cup flour 2 teaspoons baking powder 2/3 cup granulated white sugar 1/4 cup milk For the rum syrup:
Babas au rhum (also know as rum baba) are lovely yeast-risen cakes studded with dried fruit and soaked in hot rum syrup. Once the darling of French cuisine, they fell out of favor, but it is so good to see them back and as popular as ever.
The rum cake recipe that you find here makes just enough batter to fill six one cup individual baba molds. Savarins This is another typical presentation, and the one you will find used in the recipe here.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…