Rum baba

Always a success

For 8 persons

30*13 cm baking tin or 28 cm diameter Savarin baking tin

For the cake

• 4 eggs

• 166 gr sugard

• 2 teaspoon vanilla extract

• 16 g baking powder

• 1 pinch fo salt

• 166 gr flour

• 4 tablespoon vegetable oil

Syrup

• 150 gr brown sugar

• 300 g water

• 125 gr rhum

1. Beat the eggs with a fork. Add the sugar and mix well until a bit foaming.

2. Add teh vanilla extract, salt, baking powder. Mix well.

3. Add the flour, mix well.

4. Add the oil, mix well.

5. Put the mixture in the buttered baking tin. Bake in preheated oven at 170C for 30 minutes. Stick a knife in the cake. If the blade is cleaned when you remove it then the cake is cooked.

6. In a pan put the syrup ingredients, mix well and heat until sugar is well dissolved. Don't let it simmer.

7. Let the cake cool down. Remove from the tin.

8. Pour half the syrup on the cake.

9. Serve with a fruit salad and the other half of the syrup as a side sauce.