Where does Baba al rum come from?

Baba al rum — country of origin: Italy.

What is Baba al rum made of?

Wheat flour, butter, egg, sugar, yeast, water, apricot jam.

Which allergens does Baba al rum contain?

Contains cereals and gluten-containing products. Contains eggs and egg products. Contains milk and milk products (including lactose).

Baba al rum

A yeasted sponge cake soaked in a rum syrup, served in Italy as a dessert and in the Neapolitan tradition as the babà. Made from a light enriched dough.

Also known as: Rum baba · Babà al rum · Baba au rhum

Allergens & declarations

Contains

Cereals (gluten)

Wheat

Contains cereals and gluten-containing products

Egg

Contains eggs and egg products

Milk (including Lactose)

Contains milk and milk products (including lactose)

This describes the classic recipe, so you know what to ask about. It is not a declaration for any particular kitchen — recipes and suppliers vary, and only the restaurant can tell you what is in the dish it serves.

In detail

Baba al rum is a small yeast-leavened sponge cake that is soaked after baking in a syrup flavoured with rum.

What it really is

The dough is a soft, enriched yeast dough made from wheat flour, eggs, butter and a little sugar, leavened with fresh yeast. It is shaped into small moulds, left to rise, and baked until firm and golden. While still warm, the cake is soaked in a syrup of sugar and water scented with rum, and often finished with apricot jam brushed on the surface.

Baba al rum is the Italian, and especially Neapolitan, version of the rum baba. Its dough is closely related to the Polish baba and to the French baba au rhum, but the Italian form is usually a smaller, more compact cake, soaked in a larger amount of syrup and sometimes filled with pastry cream. It differs from a savarin, which is baked in a ring and uses a similar dough, and from plain sponge cake, which is not soaked.

How it's served

Served at room temperature as a single portion, often on a dessert plate
Eaten with a fork, with syrup spooned over the cake as it is cut
Often finished with whipped cream or pastry cream on the side
Frequently served after a meal or with coffee

Write "Baba al rum" and name the key elements: rum-soaked yeast cake with syrup, optionally with pastry cream or whipped cream
Flag allergens: wheat, eggs and milk (from butter), with cream or pastry cream if served
State the rum: the cake contains alcohol, which should be mentioned for guests who avoid it
Specify any filling or topping, such as apricot jam or pastry cream, as a variant

Typical ingredients

Put it on your menu with Menuella

Frequently asked questions

What is Baba al rum?: A yeasted sponge cake soaked in a rum syrup, served in Italy as a dessert and in the Neapolitan tradition as the babà. Made from a light enriched dough.
Where does Baba al rum come from?: Baba al rum — country of origin: Italy.
What is Baba al rum made of?: Wheat flour, butter, egg, sugar, yeast, water, apricot jam.
Which allergens does Baba al rum contain?: Contains cereals and gluten-containing products. Contains eggs and egg products. Contains milk and milk products (including lactose).
What is Baba al rum also known as?: Rum baba, Babà al rum, Baba au rhum.