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, ...

Avoid overbaking, as this can result in a dry cake that doesn’t absorb the rum syrup as effectively. Once your cake is baked and slightly cooled, it’s time to infuse it with rum syrup.

Remove the cake from the oven and leave in the tin for 3–4 minutes. Strain the ginger and rum syrup into a jug. Prick the cake all over with a skewer and then slowly drizzle the syrup over the top.

This traditional upside-down pear cake is given a fiery twist with ... Take the pan off the heat and stir in the rum and ginger syrup until the sauce is smooth. Leave the caramel to stand for ...

Traditional babà rum cakes, seen in a pastry shop in the historic ... In the meantime, prepare the syrup: put the sugar, lemon zest and water in a saucepan, mix and bring to a boil.

Let it boil for 5 minutes, then turn off and let it cool. Pour the warm syrup into a bowl and add the rum, stirring. Dip the babàs in the syrup, a little at a time. Turn them several times so ...