Babà Napoletano – Neapolitan rum babà

Name: Babà Napoletano – Neapolitan rum babà
Cook time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 5g of active dry yeast; 2 tbsp of whole milk; 600g of strong white flour, plus extra for lining the moulds; 50g of caster sugar; 12 medium eggs, cold, lightly beaten; 1 pinch of salt; 200g of butter, cubed, at room temperature, plus extra for lining the moulds; 2l water; 1 lemon, zest; 1 orange, zest; 800g of sugar; 400ml of rum; 400g of apricot jam, strained

Instructions

Cook:1h 30min

Make these delicious yeasted Neapolitan rum cakes at home with Valeria Necchio’s babà Napoletano recipe. Soaked in a citrusy rum syrup, these more-ish treats are glazed with apricot jam for a wonderfully sticky finish.

Updated at: Sat, 23 Nov 2024 09:02:53 GMT