Ingredients Jump to Instructions ↓

  1. 1 cup 93g / 3 1/3oz Blanched almonds

  2. 2/3 cup 131g / 4.6oz Sugar

  3. 1/2 cup 31g / 1.1oz Cake flour

  4. 2 tablespoons 30ml Dark rum

  5. 1 pinch Salt

  6. Powdered sugar - for dusting cake

  7. 3 Eggs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F.

  2. Beat eggs with sugar until creamy and thick. Grind almonds to fine powder in electric blender or pound in mortar. Mix ground almonds with flour and salt and add to eggs with rum. Stir just enough to blend. Pour into 8-by-12-inch baking pan lined with wax paper (or buttered and sprinkled with flour).

  3. Bake for 25 to 30 minutes or until cake pulls away from sides of pan and springs back when pressed lightly with finger. Turn upside down on cake rack or wax paper sprinkled with powdered sugar.

  4. Remove paper from bottom of cake when cool. (If you do not use paper for baking, leave cake inverted in pan until cool.) Sprinkle with powdered sugar just before serving.


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