CAKE INGREDIENTS
4 and a half heaped tablespoons Self-Rising Flour
4 and a half heaped tablespoons finely grounded Ka’ak (plain dry breadsticks)
9 Eggs
9 heaped tablespoons Sugar
1/2 tablespoon Baking Powder
1/4tsp. Vanilla
SYRUP INGREDIENTS
1 and a half cup of Water
1 and a half cup Pineapple Juice
1 cup of Sugar
1 cup Rum
METHOD
Separate egg whites and egg yolks.
Whisk egg whites until fluffy and set aside.
With an electric mixer on low speed whisk egg yolks and sugar until well combined, raise the speed to medium-high and beat for 3 more minutes.
Gradually add flour, ka’ak, baking powder, and vanilla, bring together at low speed.
Add the whisked egg whites while using a spatula until it turns soft and elastic.
Pour the mixture into a greased cake pan, sprinkled with flour.
Bake in a preheated oven 200 F for around 30 minutes until it turns golden brown and the toothpick comes out clean.
Remove from oven and let stand for 3 – 4 minutes, and then turn over to a shallow plate. While the cake is still hot, prick it in 20 to 30 places using a toothpick. Spoon the syrup onto the cake slowly and gradually while it absorbs the whole amount. Once all the syrup is gone from the pan, drain the unabsorbed syrup from the plate back into the pan and repeat the process. It may even take a third time, but eventually, all the syrup should be absorbed by the cake
Allow the cake to cool, then refrigerate until serving time.
To serve, fill the center of the cake with a mound of whipped cream and decorate with pineapple cuts and some strawberries or cherries.
PREPARING RUM SYRUP
Combine sugar, water, pineapple juice, and Rum in a small saucepan. Bring to boil, stirring constantly for five minutes.
Note: Baba au Rum traditionally made in special cylindrical molds. I make these in muffin tins.
