Tea Cake Recipes - Neapolitan Rum Cakes Recipe

Ingredients

• 1 oz fresh yeast or 2 (1/4 oz/7 g) packages active dry yeast

• 4 tbsp warm water

• 5 eggs

• 3 tbsp sugar

• 1/2 cup/125 ml extra-virgin olive oil

• 2 tbsp butter, melted and cooled,

• 3 cups/450 g all purpose/plain flour

• 1/8 tsp salt

• 1 1/3 cups/240 g granulated sugar

• 2 cups/500 ml water

• 1 lemon, sliced

• 1/2 cup/125 ml rum

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Method:

1. Put the yeast in a small bowl with 1/2 cup (125 ml) warm water. Stir until dissolved then set aside for 10 minutes.

2. Beat the eggs and 3 tablespoons of sugar until pale and creamy. Gradually beat in the oil, butter, and yeast mixture. Lastly, add the sifted flour and salt.

3. Knead the dough thoroughly by hand until it is soft and elastic.

4. Fill the baba molds just under half full, cover, and leave in a warm place to rise.

5. When the dough has risen to just below the rim of each mold, bake in a preheated oven at 350°F/180°C/gas 4 for about 15 minutes.

6. Meanwhile, boil the 1 1/3 cups (330 ml) sugar and water for 10 minutes, or until the mixture becomes syrupy. Add the lemon slices and the rum and leave to cool.

7. When the babas are cooked, set aside to cool before soaking them in the rum syrup. Leave on a wire rack to drain, then serve.