New Orleans Rum Babas

•  Softened unsalted butter, for greasing
• 2large eggs, at room temperature
• 1/2 cupsugar
•  Scant 1 cup self-rising flour, sifted
• 1/2 tspkosher salt

Preparation

1. 1.

   To make the babas, preheat the oven to 350°F and generously butter a 4-hole silicone mini Bundt cake mold.

2. 2.

   In a stand mixer fitted with a whisk, beat the eggs and sugar on medium until frothy. Reduce the speed to low, add the flour and salt, and beat to form a smooth batter. Divide the batter equally among the molds.

3. 3.

   Bake until golden and a tester inserted in the center comes out clean, 20 to 25 minutes.

4. 4.

   Let cool for 10 minutes in the pan before inverting or dislodging the baba cakes. Place them right-side up on a plate or wire rack set over a small baking sheet.

5. 5.

   Meanwhile, make the rum syrup. In a small saucepan, combine 1 1/2 cups of sugar and 1/2 cup water. Bring to a boil over medium-high heat and cook for a few minutes until the sugar dissolves and a slightly thickened syrup forms. Remove from the heat and stir in a 1/2 cup of rum.

6. 6.

   Pour the syrup over the cooled babas. Serve at room temperature, with a little more rum poured over the cakes, if desired, and whipped cream.