French Almond Rum Cake

Ingredients

• unsalted butter (0.75 cup)
• light brown sugar (0.5 cup)
• white sugar (0.5 cup)
• salt (1 teaspoon)
• ground nutmeg (0.25 teaspoon)
• almond flour (2 cups)
• eggs (4 large)
• dark rum (0.25 cup)
• lemon zest (2 teaspoons)
• vanilla extract (1 teaspoon)
• almond extract (0.5 teaspoon)
• all-purpose flour (0.75 cup)
• baking powder (1 teaspoon)
• water (3 tablespoons)
• white sugar (2 tablespoons)
• rum (2 tablespoons)
• lemon juice (1.5 tablespoons)
• confectioners sugar (1.5 cups)
• salt (1 pinch)
• heavy cream (3 tablespoons)
• sliced almonds (0.25 cup)

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease an 8-inch round cake pan with butter and line the bottom with parchment; then butter the parchment.
2. For the cake, beat butter, brown sugar, white sugar, salt, and nutmeg together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Add almond flour, and beat for 1 minute. Add eggs one at a time, beating well after each addition. After the last egg is incorporated, turn mixer speed to medium-high and beat the batter for 3 minutes.
3. Add in 1/4 cup rum, lemon zest, vanilla, and almond extract, and mix until combined. Reduce mixer speed to low, add flour and baking powder, and mix until just incorporated. Pour batter into the prepared pan and smooth into an even layer.
4. Bake in the preheated oven until the cake is browned and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool cake in the pan for 10 minutes.
5. Meanwhile, prepare the syrup. Place water and sugar in a small saucepan over medium-low heat. Cook, stirring occasionally, until sugar is dissolved and mixture is simmering, 2 to 3 minutes. Remove from heat and stir in rum. Put the pan back over medium-low heat and cook for an additional 2 minutes. Remove from heat.
6. Invert the cake onto a wire rack and remove the parchment. Leave the cake inverted and brush warm syrup over warm cake until all syrup is absorbed. Allow the cake to cool completely, about 30 minutes.
7. For the icing, whisk together lemon juice, powdered sugar, pinch of salt, and heavy cream until smooth and combined. If necessary, add extra lemon juice or heavy cream to thin icing to a pourable, but not too thin, consistency.
8. Place the cooled cake onto a serving platter. Pour icing evenly over the cake. Use a spatula or offset knife to smooth over the top if necessary. Sprinkle toasted sliced almonds over icing. Allow icing to set for several minutes before cutting and serving.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 426
• fat: 25 g
• sats: 9 g
• carbs: 43 g
• fibre: 3 g
• protein: 8 g
• salt: 0.258 g