Baba au Rhum with lemon and basil (cake al ron con limón y albahaca)

This popular french dessert with  texture and  delicious taste is a slightly different than the classic rum cake, but the results are notheless lip smacking delicious!

Adapted from Jamie Oliver Book (desserts)


Note:
Someones add whipped cream or  fruits to serve .
I think would be delicious!

Ingredients


160 ml hot milk
1 envelope dry yeast (10g)
335 grams all purpose flour
4 large eggs
550 grams sugar
more two tablespoons +
2 lemons the zest and the juice
120 grams melted butter
pinch of salt
1/3 cup basil leaves
150 ml rum

Method

In a small sauce pan scald the milk over medium heat. remove from the heat and cool to lukewarm.
In the bowl of an electric mixer combine the milk, yeast and 1/2 cup of the flour  and let sit until foamy.
Stir to form a sponge and let rinse until double (about 20 minutes)
Add the eggs  1 at a time, following by the remaining  flour, 2 tablespoon of sugar, salt and zest. Slowly add the melted butter to make a smooth dough.
Let rest for 20 minutes.
Preheat oven to 190°c (375 F)

Butter and flour a large baba mold or bundt cake pan.

Place the dough in the prepared pan, cover with plastic wrap, and let rinse in a warm place  about 40 minutes.
Bake on the middle rack for 30 minutes or until the baba is golden brown and the sides have begun to pull away from the pan slightly.

Remove from the oven and cool for 10 minutes. Using a toothpick poke holes all over the top. Pour the warm syrup over the warm cake and let set until the liquid is absorbed, about 5 minutes.
Then turn the baba out in the wire rack and let drain over the sheet pan by 20 minutes.
Slow drizzle the rum over the the top in 2 additions.

Transfer to a cake plate and garnish with some basil leaves.
You can serve with whipped cream.


Rum soaking syrup

 In a medium saucepan combine sugar,the basil lemon juice , remained zest and  3 1/2 cups water  except the rhum.
(reserve some basil leaves to garnish)
 Bring to a boil and stir to dissolve the sugar.
Finally add the rhum.
Strain through a strainer and discard the solids. Cover to keep warm for soaking the baba.





Print recipe here

En Español

Cake al ron con limón y albahaca