Preparation Beat the eggs, sugar and salt in a mixing bowl until the mixture becomes pale in colour. Gradually add the flour, to which the baking powder has already been incorporated, then the milk and the oil. Pour the cake mixture into an oiled and flour covered savarin tin. Cook in an oven pre-heated to 180°C. During this time, boil the water and sugar in a saucepan. Take off the heat and add the rum. Turn out the cake from the tin and sprinkle with the topping when it is still hot. Allow to cool. Served with vanilla confectioner’s custard, this simple and delicious rum baba will steal the show!

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