Almond and rum cake recipe

Almond and Rum Cake recipe

This article was published by: Matthew

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Ingredients

250 g	flour
175 g	ground almonds
160 g	sugar
200 g	soft butter
3 medium	eggs, separated
1 dash(es)	salt
2 tbsp	rum
1 tsp	cinnamon
½ tsp	ground cloves
½ pack(s)	baking powder
	raspberry jam

Instructions

Preheat the oven to 150°C.

In a bowl, cream together the butter, sugar, cinnamon, cloves and the egg yolks. Sift in the flour and the baking powder. Add the rum and the almonds and stir until well combined.

Whisk the egg whites with a pinch of salt until stiff. Fold the beaten egg white into the batter.

Spread 2/3 of the batter onto the bottom of a buttered cake form. Gently brush with jam until well covered. Transfer the remaining batter into a freezer bag and cut off one corner. Paint a pattern of your choice onto the cake, e.g. a lattice. Bake for 30-35 minutes.

Preparation time:
ca. 15 min
Cooking / Baking Time:
ca. 35 min
Grade of difficulty:
easy
Calories per portion:
n/a