Baba au Rhum

Probably not everyone knows that Babà, one of the most famous Neapolitan sweet specialties, are not originally from this city, but from a region located in the North-East of France, Lorraine, where a Polish king, Stanisław Leszczyński, spent a good number of years in exile. He was an intellectual of refined tastes, especially at the table: to cheer the long, cold days of the sovereign, his personal cook, Nicolas Stohrer, invented the dessert that, over time, would become the ‘Babà’. The famous pastry chef opened a shop in Paris in 1730 which still exists and serving of course, the famed Baba au Rhum. There are many variations of the leavened cake with or without fruit in it and with various spices according to its provenance. Here is a simple version, using Vanilla and of course the best Dark Rhum you can find.

INGREDIENTS
225 Gr. All purpose flour
110 Gr. whole lukewarm milk
50 Gr. Butter at room temperature
Juice of half orange
2 Eggs at room temperature
5 Gr. Active dry yeast
25 Gr. Sun dried raisins (optional) or candied orange peel
Zest of Orange
Pinch of Salt
Pinch Sugar

PREPARATION

Just before starting your cake mix, butter and flour a Savarin pan or Bundt Cake pan or even a muffin tin.
In a medium size mixing bowl, using a whisk, pour in the milk (I put in the microwave for 30 seconds so it becomes lukewarm), the orange juice, orange zest, salt, sugar, eggs and active dry yeast. Mix well with a whisk for about 30-40 seconds. While mixing, pour the flour and continue whisking until you get a wet and rather runny dough. Add the raisin if you are using and mix well.
Pour the mixture in the Savarin mould and let it rise for about an hour, until it doubles in size.
After an hour, bake in the convection oven at 160 Celsius for about 20 minutes, until golden brown.

Once the cake is cooked, let is cool completely at room temperature. Let it sit at room temperature for a few hours, if your schedule permit. The cake will become dryer and will absorb more liquid.
Once cooled, soak the cake in the syrup – For a round cake, I pour the syrup in a frying pan and dunk the cake in it. Let is sit for about 45 seconds and flip it over. Continue this process until all the liquid has been absorbed.
I then place the cake in the fridge, as I like it cool. Serve with Chantilly Cream and of my God, have a wonderful time !