Babá..the heart of Naples.
SERVINGS: Serves 6
- ¾ lb all-purpose flour
- ½ lb butter
- 6 eggs
- 1 cup milk
- ¾ oz baking powder
- ⅝ lb sugar
- 1 cup Rum
- ⅝ lb water
- Dissolve the yeast in a little warm milk and mix with the flour, to prepare a ball of flour to be left to rise in a warm oven.
- When it has doubled in volume, after about half an hour, blend in the rest of the ingredients, kneading well, and then put the dough into a greased Baba mold.
- Wait for the Baba to rise a second time and then bake in a hot oven (400°F).
- While the Baba is baking, prepare the syrup by dissolving the sugar in the water over a low heat and simmering it until, taking a drop between thumb and forefinger, it begins to form a thread.
- When it is almost cold, add the rum.
- Using a ladle, cover the hot Baba with the syrup and then repeat each time collecting the liquid that has gathered on the plate the sweet is resting on.
- Baba is usually served accompanied by confectioner’s cream and dark cherries.
- It goes well with whipped cream and strawberries, or just cream, or zabaglione.