Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
23 min. | 30 min. | 35 min. | 1 hour 28 min. |
1 | Preheat the oven to 360°F (180°C). Put into a food-mixer bowl: 125 g butter cut into small pieces, 125 g caster sugar, 10 g Vanilla sugar, 50 g flour, 100 g ground almonds, 3 tablespoons rum and 2 pinches salt. Start mixing on slow speed. | ![]() |
2 | Break 3 Eggs into a jug or bowl and beat briefly with a fork. | ![]() |
3 | Add the eggs to the mixture. | ![]() |
4 | Continue beating until evenly mixed. | ![]() |
5 | Spread the mixture in a non-stick cake tin or mould. | ![]() |
6 | Bake for 30 or 40 minutes. | ![]() |
7 | Turn out while hot and leave to cool on a wire rack | ![]() |
8 | Prepare the icing by mixing 100 g icing sugar with about 1 tablespoon rum (you may well need to vary the amount of rum). Pour the icing on top of the cake. | ![]() |
9 | Spread the icing with a palette-knife. | ![]() |
10 | Leave the icing to set before serving. | ![]() |