This is a preview of the content in our French Food Decoder app. Get the app to:
- Read offline
- Remove ads
- Access all content
- Use the in-app Map to find sites, and add custom locations (your hotel...)
- Build a list of your own favourites
- Search the contents with full-text search functionality
- ... and more!
baba au rhum
sponge cake soaked in a rum-based syrup
One of the simpler recipes in the French dessert repertoire: baba au rhum are (usually) individual sweet yeast cakes filled with raisins or other dried fruit, baked in a round or fluted pan, then soaked in a syrup of sugar, water and rum, and topped with a dollop of crème pâtissière.
It was invented, or so they say, by King Stanislas of Poland during his exile in Nancy in the early 1700s, when his chef served him a Kouglof cake he found too dry.
Text © Dana Facaros
Image by Éric Messel