Maple Rum Babas
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
These maple rum babas are my go to when I want to impress someone without spending all day in the kitchen. The whole thing comes together in just an hour, and honestly, most of the work is letting the oven do its thing. Maple syrup gives these little cakes their signature sweet depth while also providing antioxidants and minerals that regular sugar doesn't have. The combination of warm spices and dark rum creates this sophisticated flavor that tastes like you've been baking all morning, but truthfully, you'll have golden, glistening cakes ready to serve in no time.
Ella x
Ingredients
- 400all-purpose flour
- 200 ggranulated sugar
- 20 gbaking powder
- 10 gsalt
- 120 mlunsalted butter, melted
- 4large eggs
- 150 mlmaple syrup
- 60 mldark rum
- 200 gconfectioners' sugar
- 10 gsea salt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- 3
In a large bowl, whisk together melted butter, eggs, maple syrup, and rum.
- 4
Gradually add the dry ingredients to the wet ingredients and mix until a smooth batter forms.
- 5
Transfer the batter to a piping bag fitted with a large round tip.
- 6
Pipe the batter onto the prepared baking sheet, leaving about 2.5cm (1 inch) of space between each baba.
- 7
Bake for 20-25 minutes, or until the babas are golden brown and firm to the touch.
- 8
Allow the babas to cool for 5 minutes before transferring them to a wire rack to cool completely.
- 9
To make the rum glaze, combine confectioners' sugar, rum, and 20ml (2 tablespoons) of water in a small bowl.
- 10
Drizzle the glaze over the cooled babas and sprinkle with sea salt.
Tip: Optional: use a spatula to create a decorative border.
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