Try this easy French rum cake recipe when you want to impress your guests, best served with a cup of tea.
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 45 mins
2/3 C (160 ml) water
3/4 C (150 g) sugar
125 g ground almonds
3 large eggs, lightly beaten
1/3 C (40 g) flour
100 ml rum
100 g icing sugar
Preheat the oven to 180 °C. Butter a 22-cm cake tin and line it with a circle of baking paper. Lightly butter the paper.
Place the sugar and water into a saucepan with a tight-fitting lid and, over medium heat, bring to a boil, stirring constantly. As soon as the liquid comes to a boil, remove the pan from the heat, fit the lid on the pot and keep to one side until cooled to room temperature.
In a large mixing bowl, cream the butter and sugar using an electric mixer until light and fluffy. Beat in the ground almonds, then beat in the eggs, one at a time, until well blended.
Add the flour and one-third of the rum to the batter and beat until just smooth and well blended.
Pour and spread the batter in the prepared cake tin. Bake for 45 minutes. Cover lightly with a sheet of aluminum foil during the last 10–15 minutes if the cake browns too quickly. The cake must be a deep golden colour and set in the center.
The syrup should now be cool. Stir 4 Tbsp (60 ml) of the rum into the syrup.
As soon as you remove the cake from the oven, slide a knife around the edge to loosen the cake from the sides of the tin. Carefully turn out onto a rack, peel off the baking paper then flip upright onto another cooling rack. Immediately brush generously with half of the syrup. Allow the cake to cool completely. Once the cake is cool, brush with the remaining syrup.
To make the icing, simply stir the rest of the rum into the icing sugar until very smooth. Use a spatula to spread the icing over the top of the cake, allowing it to run down the sides if you like.
Let the cake stand for a day so that the icing can solidify. Slice into thin wedges and serve.