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The Boozy History of Baba au Rhum
A tasty history While the baba au rhum dessert doesn’t sound like it has French roots (the word “baba” is a Persian honorific ...
Robb Report11d
How London’s Most Innovative Chefs Are Reinventing the Classic Baba au Rhum
The baba au rhum that we know today started life as just a baba (the Polish word for “old woman” and its diminutive form, babka, became a sobriquet for the cakes in the 1640s), and a dry one ...
Opinion
Recipe: Neapolitan babà rum cakes
Bake the babàs in a static oven preheated to 340°F (170°C) for 15-20 minutes. Then take them out of the oven, let them cool, and remove them from the molds. In the meantime, prepare the syrup: put the ...
How London’s Most Innovative Chefs Are Reinventing the Classic Baba au Rhum
From the Connaught to Da Terra, names like Rafael Cagali are offering new takes on the long-standing convention.