Learn the secrets to making the perfect Neapolitan Babà, a delicious sponge cake soaked in rum.

Babà Napoletano

Babà is a serious matter in Italian cuisine. This beloved Neapolitan dessert is rich in history and flavor, originating from the Polish gugelhupf, yet it has evolved into something uniquely Italian. With the expertise of pastry chef Stefano Avellano and the tales from Caffé Gambrinus owner Massimiliano Rosati, we guide you through the process of creating the perfect babà at home.

History of Neapolitan Babà

The Neapolitan Babà has its roots in Poland, arriving in Naples from the French court. Its signature feature is being soaked in a delicate rum syrup, giving it a unique spongy texture. The perfect babà is a moist, flavorful delight that stands out among Italian recipes!

Ingredients

• 500g of flour
• 120g of sugar
• 10g of salt
• 30g of fresh yeast
• 6 eggs
• 100g of butter
• 300ml of water
• 300ml of rum
• 200g of sugar (for syrup)
• 1 lemon (juice and zest)

Instructions

1. In a large mixing bowl, combine flour, sugar, salt, and yeast.
2. Add in the eggs one by one, mixing well until smooth.
3. Slowly incorporate the melted butter and mix thoroughly.
4. Allow the dough to rise in a warm place for about 2 hours.
5. Shape the dough into small molds and let them rise again for another 30 minutes.
6. Bake in a preheated oven at 180°C (356°F) for 25-30 minutes until golden brown.
7. Prepare the syrup by boiling water, sugar, and rum together. Add lemon juice and zest for flavor.
8. Once the babà is cooled, soak each piece in the syrup for a few minutes to absorb the flavor.

Tips for the Perfect Babà

Patience is key! Preparing your babà a day in advance will help it absorb the syrup better, resulting in a more flavorful dessert.

Discover More Italian Recipes

Explore variations like savory babà, rustic babà, and even savarin to add to your culinary repertoire!