French Almond-Rum Cake
Ingredients:
The Cake
1/3 dip-and-sweep cup (1.67 ounces/47 grams) gluten-free 1 to 1 Baking Flour or unbleached all-purpose flour
3/4 teaspoon non-GMO baking powder
1/2 teaspoon salt
3 large eggs (medium in UK)
1 stick (4 ounces/113 grams) unsalted butter, room temperature
3/4 cup (5.25 ounces/149 grams) sugar (I use 1/2 cup)
1 1/4 cups (4.5 ounces/128 grams) almond flour
1 to 2 tablespoons (0.5 to 1 fluid ounce/15 to 30 ml) dark rum
1/8 teaspoon almond extract
The Syrup:
1 1/2 tablespoons (0.64 ounce/18 grams) sugar
3 tablespoons (1.5 fluid ounces/ml) water
1 tablespoon dark rum
The Glaze:
3/4 packed cup (3 ounces/85 grams) powdered sugar
1/16 teaspoon (a pinch) salt
2 teaspoons dark rum
2 teaspoons water, a bit more if needed
The Optional Garnish:
1/4 cup (1.125 ounces/32 grams) sliced almonds, toasted
Method:
1 Preheat oven to 350F/180C/Gas4. Generously butter a 7-inch/18 cm round cake tin or removable-bottom pan. Put a round of baking parchment paper in the bottom and butter it as well.
2 In a small bowl, vigorously whisk together the flour, baking powder and salt. In a 2-cup glass measure or small bowl, lightly beat the eggs.
3 In a stand mixer, or using an electric hand mixer and large bowl, cream the butter and sugar together until light and fluffy, about 3 to 5 minutes. Scrape the bowl, then add the almond flour, beating on medium speed just until incorporated, about 1 minute.
4 Add the eggs, about a third at a time, beating for about 20 seconds after each addition. On medium-high speed, beat until light and fluffy, about 3 minutes. On low speed, gradually mix in the flour just until incorporated. With silicone spatula, stir in the rum and almond extract and scrape the bowl.
5 Scrape the batter into the prepared pan and smooth the surface. Bake for 50 to 55 minutes, until golden brown.
6 During the last 20 minutes of baking, make the syrup. In 1-quart saucepan, combine the sugar and water. Bring to a boil, stirring until the sugar is dissolved, then boil for 3 minutes. Off heat, stir in the rum. Then simmer for 2 minutes.
7 When the cake is done, cool in pan on a wire rack for 5 minutes then turn it out onto a wire rack, bottom side up. Immediately peel away the baking parchment paper and brush the top and sides of the cake with the rum syrup. Cool completely, about 1 hour. Transfer to serving platter.
8 Make the glaze in a 1.5-quart mixing bowl. Vigorously whisk the powdered sugar and salt and smoosh out the big lumps, then whisk in the dark rum. Gradually whisk in enough water to make a rather thick (not too runny), smooth glaze. Pour the glaze onto the center of the cake, then spread it out toward the edges, letting a bit drip down the sides. An offset spatula (OXO Good Grips calls theirs a bent icing knife) is handy for the task.
9 Optional: Sprinkle top with toasted sliced almonds. Let stand at room temperature for at least an hour. Cover with a cake dome and store at room temperature. Will keep for a few days, I suppose; but I don't know because I put half the cake in the freezer.
Ingredients:
The Cake
1/3 dip-and-sweep cup (1.67 ounces/47 grams) gluten-free 1 to 1 Baking Flour or unbleached all-purpose flour
3/4 teaspoon non-GMO baking powder
1/2 teaspoon salt
3 large eggs (medium in UK)
1 stick (4 ounces/113 grams) unsalted butter, room temperature
3/4 cup (5.25 ounces/149 grams) sugar (I use 1/2 cup)
1 1/4 cups (4.5 ounces/128 grams) almond flour
1 to 2 tablespoons (0.5 to 1 fluid ounce/15 to 30 ml) dark rum
1/8 teaspoon almond extract
The Syrup:
1 1/2 tablespoons (0.64 ounce/18 grams) sugar
3 tablespoons (1.5 fluid ounces/ml) water
1 tablespoon dark rum
The Glaze:
3/4 packed cup (3 ounces/85 grams) powdered sugar
1/16 teaspoon (a pinch) salt
2 teaspoons dark rum
2 teaspoons water, a bit more if needed
The Optional Garnish:
1/4 cup (1.125 ounces/32 grams) sliced almonds, toasted
Method:
1 Preheat oven to 350F/180C/Gas4. Generously butter a 7-inch/18 cm round cake tin or removable-bottom pan. Put a round of baking parchment paper in the bottom and butter it as well.
2 In a small bowl, vigorously whisk together the flour, baking powder and salt. In a 2-cup glass measure or small bowl, lightly beat the eggs.
3 In a stand mixer, or using an electric hand mixer and large bowl, cream the butter and sugar together until light and fluffy, about 3 to 5 minutes. Scrape the bowl, then add the almond flour, beating on medium speed just until incorporated, about 1 minute.
4 Add the eggs, about a third at a time, beating for about 20 seconds after each addition. On medium-high speed, beat until light and fluffy, about 3 minutes. On low speed, gradually mix in the flour just until incorporated. With silicone spatula, stir in the rum and almond extract and scrape the bowl.
5 Scrape the batter into the prepared pan and smooth the surface. Bake for 50 to 55 minutes, until golden brown.
6 During the last 20 minutes of baking, make the syrup. In 1-quart saucepan, combine the sugar and water. Bring to a boil, stirring until the sugar is dissolved, then boil for 3 minutes. Off heat, stir in the rum. Then simmer for 2 minutes.
7 When the cake is done, cool in pan on a wire rack for 5 minutes then turn it out onto a wire rack, bottom side up. Immediately peel away the baking parchment paper and brush the top and sides of the cake with the rum syrup. Cool completely, about 1 hour. Transfer to serving platter.
8 Make the glaze in a 1.5-quart mixing bowl. Vigorously whisk the powdered sugar and salt and smoosh out the big lumps, then whisk in the dark rum. Gradually whisk in enough water to make a rather thick (not too runny), smooth glaze. Pour the glaze onto the center of the cake, then spread it out toward the edges, letting a bit drip down the sides. An offset spatula (OXO Good Grips calls theirs a bent icing knife) is handy for the task.
9 Optional: Sprinkle top with toasted sliced almonds. Let stand at room temperature for at least an hour. Cover with a cake dome and store at room temperature. Will keep for a few days, I suppose; but I don't know because I put half the cake in the freezer.
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