It’s nearly impossible to walk past an Eataly Caffè without treating yourself to something sweet—resisting is about as futile as saying, “Just one bite” when faced with a full dessert plate. In my never-ending quest to satisfy my sugar cravings (a noble mission, really), I stumbled upon the Babà al-Rum, a dessert so soaked in booze it might require an ID check.
Naples has fully embraced the Babà as more than just a dessert—it’s practically a lifestyle. The Neapolitans take their Babà very seriously, perfecting the art of drowning it in rum or limoncello until it’s achieved peak deliciousness. At this point, the Babà is less of a cake and more of a sponge with a drinking problem, but who are we to judge?
Let’s be honest, rum makes everything better
But hold on—the Babà didn’t start its life as Naples’ beloved boozy treat. It actually traces its roots to the Jewish communities of Poland, Ukraine, and Belarus, where its ancestor, the Babka, reigned supreme. From there, it took an adventurous trip to France, where, thanks to a mix of royal impatience and alcohol, it evolved into the dessert we know today.
Back in the 1700s, King Stanislaus Leszczyński of Poland exiled in France and presumably having a rough time, found himself struggling with a particularly dry piece of Babka. In a moment of frustration (or divine inspiration), he decided the best course of action was to drown it in rum—because, let’s be honest, rum makes everything better. Lo and behold, the Babà al-Rum was born. Legend has it that he named the dessert after Ali Baba, his favourite character from One Thousand and One Nights, proving that even in exile, he had great taste in both literature and liquor.
So, the next time you indulge in a Babà al-Rum, remember: you’re not just eating dessert. You’re partaking in a long, slightly tipsy tradition brought to you by an exiled king with a flair for problem-solving (and probably a mild drinking habit).
Cheers to history!