Nantes almond and rum cake
A moist almond cake soaked with rum and covered in white icing.
Active time20 min
Cooking45 min
Total3 hResting : 1 h 30 min
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Ingredients
- 125 g softened lightly salted butter
- 3 medium eggs
- 40 g plain wheat flour
- 100 g ground almonds
- 60 ml dark rum
- 150 g caster sugar
- 50 g icing sugar
Preparation
Heat the oven to 175 °C. Line a round 22 cm cake tin with baking paper. Beat the softened butter and caster sugar until creamy. Add the almonds, then the eggs one at a time, mixing between additions. Gently fold in the sifted flour and 20 ml rum with a spatula, without overmixing.
125 g softened lightly salted butter3 medium eggs40 g plain wheat flour100 g ground almonds60 ml dark rum150 g caster sugar- oven
- round cake tin
- baking paper
- bowl
- electric whisk
- sieve
- spatula
Spoon the batter into the tin and smooth. Bake for about 45 minutes until the centre is set and a blade comes out without raw batter. Carefully turn the cake upside down onto a plate. Immediately drizzle with 20 ml rum. Cool completely for about 60 minutes.
- oven
- spatula
- thin knife
- plate
- oven gloves
- spoon
Mix the icing sugar with the reserved 20 ml rum to make a fluid icing. Spread over the cold cake with a spatula. Dry for about 30 minutes until the surface is set.
50 g icing sugar- bowl
- spatula
Allergens
- Eggs
- Gluten
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration