Prep 15 mins
Cook 2 hrs 40 mins
Found it in a Greek cooking site years ago. It's one of my favorites desserts that I'm usually buying from the stores. But I found our that its easy enough to make it myself. So, no more ready Baba for me! It has less eggs than other recipes and that's why I found it to be lighter.
For the cake
- 2 cups all-purpose flour
- 1⁄4 cup sugar
- 2 dry yeast, packages or 60 g fresh yeast
- 1⁄2 cup milk, warm (no more than 40C)
- 1⁄4 cup butter
- 3 eggs
For the syrup
- 2 cups sugar
- 1 1⁄2 cups water
- 1⁄2 cup black rum (like captain Morgan)
- 1 teaspoon fresh lemon juice
- (Except for the milk, all the other ingredients must be at room temperature. So put them out of the fridge before start cooking).
- Dissolve completely the yeast in two tablespoons warm water (40°C) and let stand for 5-10 minutes.
- Add the milk, the butter, the sugar and half cup of flour in a mixer bowl. Start beating them.
- Add the eggs and half of the rest flour until you have a dough.
- Add the rest of the flour. Cover the bowl with a plastic wrap and a blanket. Let it stand for one hour. There must be some bubbles in the dough.
- Butter a cake pan and dust it with a little butter, as well.
- Put the dough in the pan and let it stand covered for 30-45 minutes more.
- Bake in a preheated oven at 175°C for about one hour.
- When you take it out of the oven, using tooth pick make some holes on the cake and pure over as it is still hot the warm syrup.
- Let it cool and when it is cold and it had absorbed the syrup transfer into a serving plate.
- Boil the water with the sugar for 5 minutes and remove from heat.
- Add the lemon juice and the rum.