Indulge in this recipe for a delectable dessert highly favored in Southern Italy, the traditional Neapolitan babà rum cakes. These iconic treats can be found in a quaint pastry shop nestled in the historic heart of Naples, Italy, captured on February 21, 2024, by Ivan Romano-UEFA/UEFA via Getty Images.
Neapolitan Babà Rum Cakes
Yield: 25 cakes
Ingredients:
– 9 cold eggs
– 3 ¼ cups (417 g) bread flour
– 1 teaspoon orange zest
– A dash of vanilla extract
– 1 ¾ teaspoons (10 g) fine salt
– ¼ cup (42 g) sugar
– 6 oz. (170 g) room temperature butter
– 3 tablespoons (25 g) fresh brewer’s yeast
For the syrup:
– Approximately ½ quart (0.5 liter) water
– Nearly 2 cups (420 g) sugar
– 1 teaspoon lemon zest
– 7.1 fluid ounces (210 ml) rum
Instructions:
1. Combine flour and dry brewer’s yeast in a bowl, then mix. Add sugar, vanilla extract, and orange flavoring.
2. In a separate bowl, whisk eggs, then add salt and mix.
3. Gradually add egg mixture to the dry ingredients in two parts, initially mixing with a spoon and then by hand.
4. Incorporate softened butter slowly while kneading until dough becomes shiny and pliable.
5. Cover the dough with cling film and let it rise until doubled, approximately 2 hours.
6. Grease babà molds with softened butter using a brush.
7. Shape dough into small balls, place them in molds, cover with cling film, and allow to rise until reaching the mold edge, about 45 minutes.
8. Bake in a preheated static oven at 340°F (170°C) for 15-20 minutes. Cool and remove from molds.
9. For the syrup, combine sugar, lemon zest, and water in a saucepan, bring to a boil, and simmer for 5 minutes.
10. Let the syrup cool, then add rum, stirring.
11. Dip babàs in the syrup, ensuring they are well soaked, then plate.
Enjoy this delightful taste of Italy!
