Baba Au Rhum (or Rum Baba)
Baba is called Babka in French or Polish and it means 'old woman' or 'grandmother'. The cake can be made in a bundt tin to make it look like the one in the image to the right.
As you can see from its name, the cake has rhum in it which would be boiled with water, sugar and orange zest to make a syrup to drizzle over the cake.
The cake is made up of yeast, milk, flour, butter, sugar and eggs. The Babas can be brushed with hot apricot jam if you choose to. The cake may take a while to bake and prepare but it depends on the recipe but I think if you take your time and do everything carefully, you'll be satisfied with your results and the quality.
You could also add raisins or currants to the Baba and soak it in wine and rhum (which was the original way they made it) and the currants would drop out of the cake after they were soaked after a while. It is also usually served with whipped cream.
The original Rum Baba was introduced in the 18th Century in France. The modern Baba Au Rhum, which is soaked in rhum and contains currants or dried fruit, was made in 1835 in rue Montorgueil Paris, France.
If you would like to see a written recipe of Baba Au Rhum, please follow this link http://events.nytimes.com/recipes/1859/2001/12/26/Baba-Au-Rhum/recipe.html
or if you would like to watch a quick video of the basics of Baba Au Rhum, please look at the video below.
If you would like to see a written recipe of Baba Au Rhum, please follow this link http://events.nytimes.com/recipes/1859/2001/12/26/Baba-Au-Rhum/recipe.html
or if you would like to watch a quick video of the basics of Baba Au Rhum, please look at the video below.
Video from http://www.youtube.com/watch?v=bwzARd5RTkI
