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Meanwhile, to make the rum syrup, in a large saucepan combine the white sugar, ⅓ cup water, allspice and peppercorns. Remove the syrup from the heat and stir the rum and vanilla extract into the mixture. Mix in the eggs, 1/2 cup water, oil and 1/2 cup … The classic finish is a rum icing, but with rum already in both the cake and syrup, we opted instead for a bracing lemon glaze that brings out the lemon zest in the cake, and a sprinkle of toasted sliced almonds. https://www.177milkstreet.com/2019/12/french-almond-rum-cake Cookware startup Milo by Kana's enameled cast iron is high quality and more affordable than most brands. To make the cake, heat the oven to 350°F with a rack in the middle position. Her expertise is in French cuisine, which she writes about and teaches. Cool to room temperature, about 1 hour. Scrape the bowl to ensure no pockets of flour or rum remain. Gently mix in order to obtain a fluid and smooth mixture, like a pancake batter, let it cool, then add … To make the lemon glaze, in a medium bowl, whisk together the powdered sugar and salt, then gradually whisk in the lemon juice; the glaze should be smooth, with the consistency of yogurt. Pour … Want a cookbook of our best dessert recipes? Invert the cake onto another wire rack; do not re-invert. If it is too thick, whisk in additional lemon juice ½ teaspoon at a time to attain the proper consistency. Let stand at room temperature to set the glaze, about 1 hour. Cool to room temperature, about 1 hour. Remove the pan from the heat and stir in the rum. In a small bowl or liquid measuring cup, beat the eggs. With the mixer running, gradually add the eggs and beat until homogenous, scraping the bowl as needed. ), The Spruce Eats uses cookies to provide you with a great user experience. Rebecca Franklin is a freelance lifestyle writer and recipe developer. Bring to a simmer over medium and cook for 2 minutes. We will use it for customer service and other communications from Milk Street. Stir the mixture into the yeast and eggs. You can unsubscribe from receiving our emails at any time. Stir the yeast and the warm water together in a large bowl and allow the yeast to dissolve for 5 minutes. ENTER FOR YOUR CHANCE TO WIN THIS MONTH’S, MILO 3.5-QUART DUTCH OVEN, 5.5-QUART DUTCH OVEN AND 10-INCH SKILLET, salted butter, room temperature, for the pan. Pour the glaze onto the center of the cake, then use an offset spatula or the back of a spoon to spread the glaze toward the edges, allowing just a small amount to drip down the sides. Add the almond flour and salt, then beat on medium just until incorporated, about 30 seconds. Gâteau Nantais originated in Nantes in western France. However, Nantes is the historical center of Brittany which boasts a thriving dairy industry and where you are likely to find salted butter used in desserts. Immediately brush the top and sides of the cake with all of the rum syrup. The result is a rum baba that's full of complex layers of flavor, while still holding to the traditional French recipe. You can unsubscribe from receiving our emails at any time. Once the darling of French cuisine, they fell out of favor, but it is so good to see them back and as popular as ever. You Need to Be a Milk Street Member to Comment on this Recipe. Invert the cake onto another wire rack; do not re-invert. Increase to medium-high and continue to beat until the mixture is light and fluffy, about 3 minutes, scraping the bowl once or twice. Transfer the cooled cake to a platter. To make this recipe, you'll need 12 baba molds. Finally, don’t allow the cake to cool before brushing on the syrup; absorption is better if the cake is still hot. Bring to a simmer over medium and cook for 2 minutes. In a small bowl, mix the flour, sugar, citrus zests, and salt together. This recipe features the delicate flavor of citrus with just a hint of orange and lemon zest. Scrape the bowl to ensure no pockets of flour or rum remain. Bring to a boil over medium-high, stirring to dissolve the sugar, then boil for 3 minutes. These steps help ensure that the alcohol won’t ignite. French Almond-Rum Cake - Gateau Nantais Gateau Nantais (pronounced GAT-toe nahn-tay, sort of) is a traditional cake of Nantes, a city on the delta of the Loire in western France. You will also receive special offers from Milk Street. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Add the almond flour and salt, then beat on medium just until incorporated, about 30 seconds. The New Milk Street Cookbook | Order + Save 40%! While the babas are cooling, make the rum soaking syrup. Your email address is required to begin the subscription process. Plus free Milk Street recipes delivered to your inbox each Monday and access to every TV recipe. Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour the mixture though a fine mesh strainer set over a small bowl; discard the solids and set the syrup aside. The rum cake recipe also calls for salted butter which is fairly unusual for a French cake recipe. If storing for longer, cover and refrigerate (up to three days), but bring to room temperature before serving. Note: while there are multiple steps to this recipe, this rum cake is broken down into workable categories to help you better plan for preparation and baking. Transfer the cooled cake to a platter. By using The Spruce Eats, you accept our, Austrian Pancakes With Raisins (Kaiserschmarrn), Tsoureki: a Traditional Greek Easter Bread, Old-Fashioned Dutch Doughnuts (Oliebollen), Fugazzeta: Stuffed Argentinian-Style Pizza, Babka Cake: What It Is and Baking It at Home. Cool to room temperature, about 1 hour. If it is too thick, whisk in additional lemon juice ½ teaspoon at a time to attain the proper consistency. When the cake is done, let cool in the pan on a wire rack for 5 minutes. You can serve the cake as soon as the glaze sets, but its flavor and texture improve if allowed to rest overnight at room temperature. Place the babas into the hot rum syrup and turn them several times, allowing them to soak up the syrup. Pour the glaze onto the center of the cake, then use an offset spatula or the back of a spoon to spread the glaze toward the edges, allowing just a small amount to drip down the sides. 16 tablespoons (2 sticks) salted butter, room temperature, plus more for the pan, 80 grams (½ cup plus 2 tablespoons) all-purpose flour, 3 tablespoons lemon juice, plus more if needed. Sprinkle with toasted almonds. Bring to a boil over medium-high, stirring to dissolve the sugar, then boil for 3 minutes. Immediately remove the babas from the molds and allow them to cool on a wire rack. After removing the cake from the pan, don’t re-invert it—leave it bottom side up, as the perfectly flat surface is easy to glaze. In a stand mixer with the paddle attachment, beat the butter, white sugar and lemon zest on medium until light and fluffy, 2 to 3 minutes, scraping the bowl as needed. Let stand at room temperature to set the glaze, about 1 hour. We will not share or rent your email address. With the mixer running on low, gradually add the all-purpose flour and mix until incorporated, then slowly add the rum and beat just until combined. TRY 12 WEEKS OF MILK STREET IN BOTH PRINT AND DIGITAL FOR JUST $1. Meanwhile, to make the rum syrup, in a large saucepan combine the white sugar, ⅓ cup water, allspice and peppercorns. Babas au rhum (also know as rum baba) are lovely yeast-risen cakes studded with dried fruit and soaked in hot rum syrup. 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