Rum Baba Style Cake
A rum baba–style cake soaked in rum syrup, with a moist, tender crumb.
Ingredients
Almond base cake batter (made according to the almond variant recipe)
1 portion
Aged rum
350 ml
Water
350 ml
Brown sugar
35 g
Instructions
1
Bake the cake
Make the cake according to the basic recipe. Bake at 180°C for about 40 minutes.
2
Make the rum syrup
While baking, bring the rum, water and brown sugar to a boil over low heat for 10 minutes to make a syrup.
3
Soaking
Once the cake is baked, remove it and spoon the rum syrup over the cake several times until it is completely soaked. Cool carefully and unmold.
