Babá..the heart of Naples.
- 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.