Ingredients
- 100 g of blanched almonds
- 125 g of semi-salted butter
- 140 g of cane sugar
- 1 sachet of vanilla sugar
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3 eggs
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40 g sifted flour
- 4 cl of well-flavored agricultural rum
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1 teaspoon(s) bitter almond flavoring (optional)
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the icing
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2 cl of rum
- 50 g icing sugar
Preparation
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Spread 100 g of blanched almonds on a baking sheet and bake for 10 min at 180 °C/gas mark 6. Leave to cool and chop finely. Beat 125 g of softened semi-salted butter with 140 g of cane sugar and 1 sachet of vanilla sugar. Add the almonds then 3 whole eggs, one by one. Using a spatula, add 40 g of sifted flour, 2 cl of well-flavored agricultural rum and 1 tsp of bitter almond flavoring (optional) – do not mix for too long.
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Pour the mixture into a buttered 22 cm diameter mold and bake for 40 to 45 min at 180°C/gas mark 6. D
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Turn out the cake – the top part should be underneath – and, using a brush, brush it while it is still hot with 2 cl of the same rum. Leave to cool.
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Prepare the icing: mix 2 cl of rum and 50 g of icing sugar, to obtain a fairly fluid mixture with which you will cover the top of the cake. This will be even better if you taste it the next day.
