Name: Baba Napoletano
Yield: 11 Servings
Cuisine: Italian
Ingredients: Wheat Flour: 1 ⅓ cups (175 g); Butter: ¼ cup (60 g); Salt: ½ tsp; Eggs: 5; Honey: ½ tbsp (12 g); Dry Yeast: 1 ¼ tsp (5 g); Water: 32 ½ fl oz (980 ml); Sugar: 2 cups (400 g); Lemon Zest: to taste; Orange Zest: to taste; Vanilla Pod: 1; Cinnamon Stick: 1; Bay Leaf: 2; Rum: 1 ⅓ cups (315 ml)

Ingredients

Dough

Wheat Flour – 1 ⅓ cups (175 g)

Butter – ¼ cup (60 g)

Salt – ½ tsp

Eggs

Small

– 5

Honey – ½ tbsp (12 g)

Dry Yeast – 1 ¼ tsp (5 g)

Syrup

Water – 32 ½ fl oz (980 ml)

Sugar – 2 cups (400 g)

Lemon Zest – to taste

Orange Zest – to taste

Vanilla Pod – 1

Cinnamon Stick – 1

Bay Leaf – 2

Rum – 1 ⅓ cups (315 ml)

Recipe

Can’t live without baking? Constantly looking for new exciting recipes? Then this one’s for you. Today we’re going to share with you an authentic Italian recipe for delicious baba Napoletano al rum. This sweet cake soaked in sugar syrup and rum is a real godsend.

The dessert is so airy and exquisite, it’s guaranteed to wow your loved ones. And most importantly, you can easily make it at home.

Steps

1 Done	Add warm honey to the flour. Pour half the eggs beaten with a spoon into the flour. Beat with a mixer at low speed. Gradually increase the speed to medium.
2 Done	Mix half of the rest of the eggs with yeast and pour into the bowl. Beat again at low speed and slowly increase the speed.
3 Done	When the dough doesn’t stick to the walls, throw small cubes of butter in there. Do it in 2 stages. Beat at high speed, then reduce the speed.
4 Done	Pour salt into the rest of the eggs, mix. Pour the eggs with salt into the dough and turn on the mixer for 30 seconds at maximum speed.
5 Done	Pour the dough into a pastry bag. Squeeze the dough so it covers ⅓ of the cupcake pan and cut the dough with scissors. Let the dough rise completely in the pan and bake at 350 °F (180 °C) until golden brown.
6 Done	Boil all the ingredients for the syrup except rum, cool to 140 °F (60 °C) and add rum.
7 Done	Store cakes dry, without dipping in the syrup. Right before serving, dip the whole cake in the rum syrup and squeeze, repeat.

You can additionally fill your baba Napoletano with custard and top off the dessert with some berries. Bon Appetit!

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