With about 230 kcal per 100 grams , rum baba is a pleasure that those who want to lose weight or keep the line should eat in moderation.
How to crack for this dessert with a good taste of rum without jeopardizing its balanced diet?
Nutritional contributions of rum baba
In energy terms, if Baba is not the richest cake, it is nevertheless composed of a large part of carbohydrates and lipids whose consumption is to watch as part of a diet for weight loss.
To balance his contributions on the day, adapt his menus by limiting the presence of sweet foods and fat.
An easy recipe of rum baba
Cooking this dessert at home instead of buying it at the bakery is a lot easier than you might think. On the basis of the classic recipe presented below, you can adapt the preparation to your tastes, replacing the rum with another liquor , limoncello for example.
Traditionally accompanied by a scoop of vanilla ice cream or decorated with whipped cream or pastry cream , serve rather plain or with a small salad of fresh or canned fruit if you prefer to limit the calories.
It is even possible to share this gourmet moment with children or enjoy this delicious pastry even during pregnancy : simply replace the alcohol with orange juice or any other fruit of your choice.
And then, there is also a vegan and gluten-free version , without wheat flour or food of animal origin, made from rice flour , cornstarch and almond powder.
What to treat everyone!
350 grams of sugar
150 grams of flour
70 grams of melted butter
1 sachet of baking powder
30 centilitres of water
15 centilitres of rum
Butter a baba mold
Preheat the thermostat oven 6
Mix 150 grams of sugar and eggs with a whisk or thermomix
Add the melted butter, yeast and flour, continuing to mix until smooth.
Pour the dough into the mold and bake for 15 minutes at thermostat 6 then 15 minutes at thermostat 5
Bring the water to a boil, add the remaining sugar and rum. Once the water is simmering, leave on fire for 3 minutes.
Unmould the cake on a hollow dish, pour the syrup over evenly.
The origin of rum baba
The specialists of the question are rather divided as for the origin of this pastry: for some it would be Alsatian and due to a duke of Lorraine who had taken the habit to imbiber his kouglof, to mitigate the aspect a little dry of this traditional brioche .
For the others, the baba would come from Poland and should be named after the shape of the baked mold in which it is cooked, which evokes the puffing skirts of the “Babka”, ie the grandmothers.