Babà (Neapolitan Rum Cake)
INGREDIENTS
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For the dough:
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300g (10-1/2 oz) flour
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2 Tbs dry active yeast
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100 ml (1/2 cup) lukewarm water
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100g (3-1/2 oz) mealy potato, steamed, peeled and mashed
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75g (3/4 stick) of butter, softened
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A pinch of salt
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A pinch of sugar
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3 eggs
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For the rum syrup:
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350g (12 oz) sugar
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500ml (2 cups) water
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Rum, 150m (1/2 cup) or more, to taste
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For topping (optional):
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Crema pasticcera (see this post for the recipe)
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Whipped cream
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Mixed berries, napped with a large spoonful of the rum syrup
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Extra rum
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