Description
Classic French mini yeast cakes soaked in a rich, buttery rum syrup, creating moist, golden, and indulgent treats perfect for dessert or special occasions.
Ingredients
For the Cake
- 1 cup flour
- 2 tsp yeast
- 2 eggs
- ¼ cup milk
- ¼ cup butter, melted
For the Rum Syrup
- ½ cup rum
- ½ cup sugar
Instructions
- Prepare the Batter: In a mixing bowl, combine the flour, yeast, eggs, and milk. Beat well until the mixture is smooth and well-incorporated. Let the batter rest for 30 minutes to allow the yeast to activate and the dough to rise slightly.
- Bake the Cakes: Preheat your oven to 375 °F (190 °C). Grease mini muffin tins to prevent sticking. Pour the batter evenly into the tins and bake for 20 minutes until the cakes turn golden and a toothpick inserted comes out clean.
- Make the Rum Syrup: While the cakes are baking, combine the rum and sugar in a saucepan. Simmer gently for 5 minutes, stirring occasionally, until the sugar dissolves and the syrup slightly thickens.
- Soak the Cakes: Once baked, remove the warm cakes from the tins and immediately soak them in the warm rum syrup, allowing the cakes to absorb the flavorful liquid fully.
- Serve: Serve the rum-soaked baba cakes warm, optionally topped with freshly whipped cream for added indulgence.
Notes
- For a non-alcoholic version, replace rum with freshly squeezed orange juice in the syrup.
- Ensure the cakes are soaked while still warm to maximize absorption of the syrup.
- Use good quality rum for the best flavor impact.
- These mini cakes can be stored wrapped in syrup to keep moist for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
