Lightened Rum Baba
This Lightened Rum Baba is a delightful twist on the classic French dessert, perfect for those who enjoy a touch of sophistication in their sweets without the heaviness. Originating from a Greek cooking site, this recipe reduces the usual egg count while maintaining the moist, caramelized texture that Baba Au Rhum is known for. The cake is infused with a delectable rum syrup that penetrates every bite, creating a harmonious balance between sweetness and richness. Serve it at gatherings or indulge in it yourself; you'll find it irresistibly delicious!
12
Servings
300
Calories
10
Ingredients
Ingredients
All-purpose flour
2 cups (sifted)
Sugar
1/4 cup (for the dough)
Dry yeast
2 packages (or 60 g fresh yeast)
Warm milk
1/2 cup (at 40°C max)
Butter
1/4 cup (softened)
Eggs
3 (at room temperature)
Sugar
2 cups (for the syrup)
Water
1 1/2 cups (for the syrup)
Black rum
1/2 cup (such as Captain Morgan)
Fresh lemon juice
1 teaspoon (freshly squeezed)
Instructions
1
Ensure all ingredients, except the warm milk, are at room temperature before starting the recipe for the best results.
2
In a small bowl, dissolve the yeast in two tablespoons of warm water (40°C). Let it stand for 5-10 minutes until frothy.
3
In a large mixing bowl, combine the warm milk, softened butter, sugar, and half a cup of sifted flour. Beat the mixture until smooth.
4
Incorporate the eggs and half of the remaining flour, mixing until a soft dough forms.
5
Gradually add the rest of the flour to the dough, mixing until just combined. The dough should be sticky but manageable.
6
Cover the bowl tightly with plastic wrap and a clean kitchen towel or blanket, and allow the dough to rise in a warm place for about 1 hour, or until it has doubled in size and shows bubbles.
7
While the dough rises, prepare a cake pan by greasing it with butter and a light dusting of flour.
8
After the dough has risen, gently punch it down and transfer it into the prepared cake pan. Cover it again and let it rise for another 30-45 minutes.
9
Preheat your oven to 175°C (350°F). Once the dough is ready, bake it in the preheated oven for approximately 1 hour, or until a toothpick comes out clean.
10
While the cake is baking, make the syrup by boiling water and sugar in a saucepan for about 5 minutes. Remove from heat and stir in the lemon juice and rum.
11
Once the cake is out of the oven, use a toothpick to poke holes all over the top and pour the warm syrup over it, allowing it to soak in.
12
Let the cake cool completely in the pan, allowing it to absorb the syrup fully before transferring it to a serving plate.
Nutrition Information
5g
Fat
54g
Carbs
3.75g
Protein
16.67g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is a Lightened Rum Baba?
A Lightened Rum Baba is a variation of the classic French dessert (Baba Au Rhum) that uses fewer eggs while maintaining a moist, caramelized texture.
How many servings does this recipe yield?
This recipe yields 12 servings.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
What type of flour is best for this recipe?
All-purpose flour is used for this recipe, and it should be sifted before use.
Can I use fresh yeast instead of dry yeast?
Yes, you can substitute the 2 packages of dry yeast with 60 grams of fresh yeast.
What kind of rum should I use for the syrup?
The recipe recommends using half a cup of black rum, such as Captain Morgan.
Why do the ingredients need to be at room temperature?
Ensuring ingredients are at room temperature helps achieve the best mixing results and proper dough rising.
What is the correct temperature for the warm milk?
The milk should be warm but no hotter than 40°C (104°F) to avoid killing the yeast.
How long should the yeast stand to become frothy?
The yeast should stand in warm water for about 5 to 10 minutes until it becomes frothy.
What should the consistency of the dough be?
The dough should be soft and sticky but still manageable.
How many times does the dough need to rise?
The dough rises twice: once in a mixing bowl for an hour, and again in the cake pan for 30-45 minutes.
How long is the initial rising period?
The initial rise takes about 1 hour in a warm place until the dough doubles in size and shows bubbles.
What temperature should the oven be set to?
Preheat your oven to 175°C (350°F).
How long does the Lightened Rum Baba take to bake?
The cake takes approximately 1 hour to bake.
How do I know when the cake is finished baking?
The cake is done when a toothpick inserted into it comes out clean.
How is the rum syrup prepared?
Boil water and sugar for 5 minutes, then remove from heat and stir in the lemon juice and rum.
When should the syrup be added to the cake?
The warm syrup should be poured over the cake as soon as it comes out of the oven.
What is the purpose of poking holes in the cake?
Poking holes with a toothpick allows the rum syrup to penetrate deeply and soak into the entire cake.
Can I remove the cake from the pan immediately after adding syrup?
No, you should let the cake cool completely in the pan so it can fully absorb the syrup before transferring it.
How much fat is in one serving of this Rum Baba?
One serving contains 5 grams of fat.
How many carbohydrates are in a single serving?
There are 54 grams of carbohydrates per serving.
What is the protein content of this dessert?
The protein content is 3.75 grams per serving.
How much sugar is in each serving?
There are 16.67 grams of sugar per serving.
Where does this recipe originate?
This specific lightened version originates from a Greek cooking site.
How many eggs are required for the dough?
This recipe requires 3 eggs, which is less than the traditional version.
What preparation is needed for the butter?
The 1/4 cup of butter should be softened before being beaten into the dough mixture.
Is there any fruit juice in the recipe?
Yes, one teaspoon of freshly squeezed lemon juice is added to the rum syrup.
How much sugar is used for the syrup versus the dough?
The dough requires 1/4 cup of sugar, while the syrup requires 2 cups of sugar.
What should I use to grease the pan?
Grease the cake pan with butter and a light dusting of flour.
What is the texture of the finished cake?
The finished cake has a moist, caramelized texture and is fully saturated with rum syrup.