This recipe is for rum and almonds lovers!
It is really simple and delicious.
It is recommended to make the cake the day before. I’ve heard it can be kept 3 weeks if it is stored correctly wrapped in a cool place. I still have not yet checked if it is true, each time I made this cake from Nantes, it was immediately eaten in full!
For 6 persons:
- 150g granulated sugar,
- 125g unsalted butter,
- 100g ground almonds,
- 40g all-purpose flour,
- 3 eggs,
- 5,5cl dark rum,
- 75g icing sugar.
- One 22 cm in diameter round mould
- A spatula
Preheat the oven to 180°C (350°F). Slightly melt the butter in the microwaves oven to obtain softened butter. Whip the butter and the sugar together. Add the ground almonds, then add the eggs one by one. Stir well, add flour and 2cl of rum.
Pour the dough in a buttered & floured pan and bake for 40-45 minutes at 180 °C (350°F).
Remove the cake by turning it upside down on a wire rack. Immediately drizzle 2cl of rum over the cake. Let it cool completely.
When the cake is cold, melt 1,5cl of rum with the icing sugar and top the cake with this icing. Use a spatula to cover the cake’s surface.
Let the icing harden before enjoying the cake.