Introduction
The Neapolitan Babà is a crown jewel of Southern Italian pastry. Originating from French and Polish roots, it was perfected in Naples, where it became a symbol of the city’s indulgent, sweet-loving culture. This yeast-based sponge cake is soft, airy, and soaked in a rich rum syrup, making each bite melt in your mouth. Found in pastry shops all over Naples, babà is traditionally served plain, glazed, or stuffed with cream.
Ingredients
Dough:
- 250 g (2 cups) all-purpose flour (or strong bread flour)
- 3 large eggs (room temperature)
- 50 g (3.5 tbsp) unsalted butter (softened)
- 25 g (2 tbsp) sugar
- 10 g (1/3 oz) fresh brewer’s yeast (or 3–4 g active dry yeast)
- 1 pinch of salt
- Zest of 1 lemon (optional, for aroma)
Rum Syrup:
- 500 ml (2 cups) water
- 250 g (1 1/4 cups) sugar
- 200 ml (3/4 cup + 1 tbsp) dark rum (adjust to taste)
- Zest of 1 lemon or orange (optional)
Optional Finish:
- Apricot jam (for glazing)
- Whipped cream or pastry cream (for filling or topping)
- Fresh fruit (strawberries, berries, etc.)
Instructions
1. Make the Dough:
- Dissolve the yeast in a tablespoon of warm water (if using dry yeast).
- In a stand mixer with a dough hook (or a bowl with a spoon), mix the flour and yeast.
- Add eggs one at a time, mixing well after each.
- Add sugar, lemon zest, and salt. Continue kneading until the dough becomes smooth and elastic (about 10–15 minutes).
- Gradually incorporate the softened butter, a bit at a time, until fully absorbed.
- Cover the bowl and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
2. Shape and Second Rise:
- Butter your babà molds or a large bundt pan.
- Divide the dough (if making individual babà) and fill the molds halfway.
- Let rise again until the dough reaches the top of the molds (about 30–45 minutes).
3. Bake:
- Preheat the oven to 180°C (350°F).
- Bake:
- 20–25 minutes for small molds,
- 30–35 minutes for a large babà.
- Remove from the oven and let cool slightly before unmolding.
4. Prepare the Rum Syrup:
- Combine water, sugar, and citrus zest in a saucepan. Bring to a boil, then simmer for 5 minutes.
- Remove from heat and let it cool slightly before stirring in the rum.
5. Soak the Babà:
- Soak the babà in warm rum syrup, either by dipping or spooning syrup over them until fully saturated but not falling apart.
- Place on a rack to drain and set.
6. Finish (Optional):
- Brush with warm apricot jam for a glossy finish.
- Fill or top with whipped cream, pastry cream, or fruit if desired.
Description
This classic Neapolitan Babà is a golden, sponge-like cake with a light, airy crumb, made rich by a deep soak in fragrant rum syrup. The cake absorbs the syrup without becoming soggy, achieving a perfect balance of flavor and texture. It’s traditionally served plain or glazed, but is also delicious with cream or fruit for a luxurious touch.
Tips for Success
- Use strong flour: High-gluten flour helps create the elastic, airy structure.
- Don’t rush the rise: Allow the dough to double in size for the perfect texture.
- Warm syrup is best: Slightly warm syrup helps the babà absorb liquid better.
- Let them rest: Babà taste better after resting a few hours (or overnight) in the fridge.
- Add more rum after soaking: For adults, you can brush extra rum on top before serving.
Variations
- Non-Alcoholic: Replace rum with rum flavoring or a citrus-vanilla syrup.
- Limoncello Babà: Replace rum with Limoncello for a bright, lemony twist.
- Filled Babà: Pipe in pastry cream, chantilly cream, or mascarpone for a decadent version.
- Babà in a jar (Babà in barattolo): A modern take where the babà is soaked and sealed in a jar for gifting or takeaway.
Common Corrections
- Dough too dense? You may have under-mixed or not let it rise long enough.
- Dry babà? Increase soaking time or pour more syrup while warm.
- Collapsed after baking? It may be underbaked or over-proofed. Stick to the temperature and watch closely.
- Too much rum flavor? Dilute the syrup with extra water/sugar or reduce the rum amount.
Enjoy!
Whether you’re enjoying it with coffee, after dinner, or as a showstopping dessert, the Neapolitan Babà is a true classic. Its rich aroma, soft texture, and boozy syrup make every bite unforgettable.