Indulgent and irresistible, this baba au rhum recipe is a decadent symphony of flavours from the amazing Ina Garten!
Ingredients
Method
2) With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 60g of butter. Raise the speed to medium-high and beat for 5 mins. Scrape down the bowl and beat to form the dough into a ball. It will be very soft. Cover the bowl with a damp towel and allow it to rise until doubled in size, about 1 hour.
3) Drain the currants, fold them into the dough with a spatula, and spoon into the prepared pan. Smooth the top, cover the pan with a damp towel, and allow to rise until the dough reaches the top of the pan, 50 mins to 1 hour.
4) Meanwhile, preheat the oven to 190°C/gas mark 5 and make the rum syrup.
5) Bake the cake for about 30 mins, or until a toothpick comes out clean. Allow to cool for 10 mins, then tap it out of the cake pan onto a baking rack set over a sheet pan. Pour all of the rum syrup very slowly onto the warm cake, allowing it all to soak in thoroughly. Amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup.
5) Heat the preserves with 15ml of water until runny, press it through a sieve, and brush it on the cake. Serve with whipped cream piped into the middle of the cake plus an extra bowl on the side.
6) To make the rum syrup: Place the sugar and 375ml water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 1L heat-proof measuring cup and allow to cool. Add the rum and vanilla and set aside.
7) To make the whipped cream: Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter.
Indulge in this Stunning Baba au Rum Cake, an Irresistibly Iconic Dessert
One of the world’s most famous desserts, Ina Garten’s luxurious baba au rhum recipe combines the rich flavours of vanilla, apricot, currants and dark rum, all crowned with a heavenly whipped cream. The cake's pillowy texture, using butter, eggs, and flour, is perfect to soak up a luscious rum syrup that generously coats every crumb.
To elevate this classic French pastry, Ina incorporates plump currants that add bursts of fruity sweetness throughout the baba rum dessert. The apricot glaze introduces a delightful layer of flavour that complements the rum-infused base, and the crowning glory is lashings of vanilla-scented whipped cream, the perfect contrast to the rich, boozy cake. For variations on this baba au rum cake, consider substituting the currants with dried figs for a more intense fruit hit, experimenting with different types of rum for unique flavour profiles, or serving with a scoop of vanilla bean ice cream for an extra indulgent treat.
Our baba au rhum recipe is a sensational showstopper for special occasions, and if you’re looking for more rum-based wonders, try a delicate banana-rum soufflé, a classic ginger and rum cake with a vanilla-lime glaze, or a truly indulgent chocolate bread pudding with a rum toffee sauce. Yum!
