Dessert Recipes Recipes

Babà Napoletano Cake

Perfect for anytime of the year, babà are enjoyed by many Italian's just as cannoli are. If you love the flavour of a rich rum and cake then this recipe is for you.

Perfect for anytime of the year, babà are enjoyed by many Italian’s just as cannoli are. If you love the flavour of a rich rum and cake then this recipe is for you.

Ingredients for Cake:

  • 300 g manitoba flour
  • 300 g eggs (corresponds to about 6 medium eggs without shell)
  • 120 g butter at room temperature
  • 30 g sugar
  • 1/2 sachet of dry yeast (3.5g)
  • 1 pinch of salt

Ingredients for Rum Liquid

  • 500 ml water
  • 500 g sugar
  • 1 glass of rum
  • Orange aroma

To Decorate:

  • Whipped Cream
  • Candied cherries


  1. The dough of the baba requires a long process, so I suggest you use a mixer or an electric mixer with the propeller whisk. Put the manitoba flour, sugar, salt and half a bag of dry brewer’s yeast (3.5 g) in the mixing bowl, then mix to mix the dry ingredients together. In this recipe it is essential to use manitoba flour because it is able to absorb so many liquids and develop a lot of gluten.
  2. Weigh the whole eggs without the shell, then beat them lightly with the help of a fork; 300g of eggs correspond to about 6 medium eggs. Assemble the kneading hook and start to work the ingredients pouring the beaten eggs little by little; do this very gradually to slowly hydrate the flour.
  3. Insert the eggs, knead the dough for 15 minutes; in the end you have to get an elastic and very strung dough as shown in the picture.
  4. Now place the soft butter gradually in the dough; only when the first nut is integrated, insert a second one until the whole dose of butter is finished. This phase of processing must last at least 10 minutes.
  5. When the dough is ready, add your hands with butter and remove it from the kneading hook; the dough will be extremely soft but at the same time elastic and easy to work by hand. Place the dough in a donut-shaped mold with a well-buttered diameter of 24-26 cm; even if the dough will seem little to you, after leavening it will triple its volume reaching the edge of the mold! Let the dough rise in a warm place for about 2 hours.
  6. As the dough rises, prepare the syrup. Pour water and sugar into a saucepan, then turn on the heat and heat until it boils. Ready the syrup, turn off the heat and add the orange flavored vial and the glass of rum and stir in the whole.
  7. Keep it covered with a lid or plastic wrap until ready to use.
  8. When the dough has risen, bake it in a preheated static oven at 180 degrees for 25 minutes; if it becomes too dark during cooking, do not hesitate to cover it with a sheet of parchment paper. Cook the babà, let it cool completely; my advice is to let it rest a whole day before soaking it with the syrup.
  9. Place the babà in a cake tin or a tray with high edges and sprinkle it with the syrup; the babà has to be well soaked, so do this operation accurately. Finally recover the advanced wetting and place it in a small carafe, so as to further moisten the baba while you eat it!
  10. Transfer the babà to the serving tray and garnish with whipped cream, then decorate with candied cherries.

The process in making babà can be a long one but it is so worth it! Let us know what you think of this recipe in the comment section.


Main Photo and Recipe by fattoincasadabenedetta.com

Video by 55winston55

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