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Recipe Category / Syrup Sweets

Rum Baba

Rum Baba


  • In a bowl, combine the yeast and lukewarm milk (ATTENTION the milk should NOT be hot or else it will burn the yeast). Whisk and set aside.
  • In a mixer, add the butter and sugar. Beat for 4-5 minutes on high speed with the whisk attachment, until light and fluffy.
  • Lower speed and add the eggs one at a time.
  • Add the vanilla, yeast mixture and then gradually add the flour. Beat until completely incorporated. The dough should not be very thick or firm.
  • Cover dough with a kitchen towel or plastic wrap in the mixing bowl and set it aside for 40-50 minutes.
  • Generously grease a 25 cm cake pan (with a hole in the center) with butter and dust with flour.
  • Preheat oven to 160* C (320* F).
  • Transfer dough to prepared cake pan, cover and set it aside for 30-40 minutes so it can rise.
  • Bake for 30-40 minutes, until golden. To make sure it is completely done, insert the blade of a knife into the cake and if it comes out clean and dry it is ready.

For the syrup

  • Combine the water, sugar, lemon juice and lemon rind in a saucepan.
  • Place over medium to high heat and bring to a boil.
  • Boil for 2-3 minutes until the sugar melts completely.
  • Remove from heat, add the brandy and allow the syrup to cool completely.

For the filling

  • Beat the heavy cream and icing sugar in a mixer on high speed using the whisk attachment.
  • When you have a thick whipped cream, refrigerate until needed.

To assemble

  • Remove the baba cake from the oven and immediately pierce it all over with a small souvlaki skewer or a small knife.
  • Pour the cool syrup over it while it is still scorching hot.
  • Allow the syrup to be soaked up by the cake while it cools completely.
  • When ready, carefully turn it out of the cake pan and use a serrated knife to cut it in half horizontally.
  • Transfer whipped cream to a pastry bag and spread it all over the surface of the bottom part of the baba cake with a spoon.
  • Cover with the top part of the baba cake.
  • In a bowl, combine the apricot marmalade with the water. Brush the mixture all over the surface of the cake with a pastry brush to make it shiny.
  • Sprinkle with pistachio nuts and serve.
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Nutrition information per portion

Calories (kcal)
24 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
28 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
52 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
25 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
54 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
16 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
11 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
2 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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