Rum Baba with Martinique Rhum Agricole | Recipe | EN

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

dark rum

🥗Healthier: rum extract

💰Cheaper: white rum

Rum extract provides flavor without alcohol

In a bowl, mix the flour, sugar and salt. In a small container or bowl, dissolve the yeast in the warm milk. Add this to the dry mixture and mix.

Zest the lemon and orange.

Beat the eggs in a separate bowl. Add them to the mixture while continuing to stir. Gradually add the softened butter.

Knead the dough for 5 minutes. Cover the bowl with a clean cloth and let the dough rise for 1 hour.

Grease the baba mould and place the dough inside. Leave to rise for another hour. Bake for 20 minutes at 180°C.

Place the sugar and water in a saucepan. Heat until it boils. Add the zest and rum. Cover and simmer over low heat for 30 minutes.

Prepare the whipped cream. Whip the cold cream with an electric whisk. Gradually add the sugar.

Pour a generous dose of the rum syrup over the baba and serve with the whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens