Impress your guests with this rum-soaked, retro classic. You will need four 11cm/4½in baba tins (savarin moulds). Alternatively you can use small dariole moulds. Place the flour in a large bowl.

There are legends about the French rum baba. One such story involves a Polish king. Some credit him with the idea of the rum-soaked cake, but it's difficult to pinpoint the exact origins.

Enjoy this recipe for a sweet treat popular in Southern Italy. Neapolitan babà rum cakesQuantity: 25 Ingredients:9 eggs (cold) 3 ¼ cups (417 g) Bread flour 1 teaspoon Orange zest Vanilla extract ...