Almond and Rhum Cake
calories: high
category: dessert
cost: medium
difficulty: medium
preparation time: 90
Ingredients
White flour 250 gr.
Corn flour (very finely ground) 200 gr.
Peeled sweet almonds 250 gr.
Butter 200 gr.
Castor Sugar 200 gr.
Vanilla 1/2 teaspoon
Grated lemon peel the peel of half a lemon
Eggs 2 yolks
Rhum a small glass
Icing sugar 2 teaspoons
Salt a pinch
See our
Wine Tips
for your meals
Corn flour (very finely ground) 200 gr.
Peeled sweet almonds 250 gr.
Butter 200 gr.
Castor Sugar 200 gr.
Vanilla 1/2 teaspoon
Grated lemon peel the peel of half a lemon
Eggs 2 yolks
Rhum a small glass
Icing sugar 2 teaspoons
Salt a pinch
See our
Wine Tips
for your meals
Preparation Put the almonds into a small saucepan with cold water and put it on the fire. Bring it the boil and drain the almonds. Peel them and pass them through the food grinder.
Sieve the white and the corn flour as well as the vanilla and put them on the pastry board together with the sugar, the finely grated lemon peel, the chopped up almonds and a pinch of salt. Mix well.
Make a hole in the middle and put the softened butter cut into pieces, the egg yolks and the rhum. Knead the ingredients together lightly with your finger tips as much as necessary to mix them together well. The dough should be crumby and not smooth.
Grease the 26 cm. cake pan (not too deep) and put the bread crumbs over the bottom and shake to remove the excess. Crumb the mixture with your fingers and place it in the cake tin in a crumb form.
Heat the oven to 180° C. and put the pan into the oven for an hour. As soon as it is ready, take it out of the oven and shake the tin until the cake is free. Slide it onto the serving dish and spray it with the icing sugar. The Chef's tips Prosecco di Conigliano e Valdobbiadene is a 10.%/11.5 dry or sweet white wine with a delicate characteristic perfume, to be served at 8/10°C. Curiosity This highly nourishing cake lasts a long time and can be made and eaten in advance to save time and to always have something in the house ready to eat.
Sieve the white and the corn flour as well as the vanilla and put them on the pastry board together with the sugar, the finely grated lemon peel, the chopped up almonds and a pinch of salt. Mix well.
Make a hole in the middle and put the softened butter cut into pieces, the egg yolks and the rhum. Knead the ingredients together lightly with your finger tips as much as necessary to mix them together well. The dough should be crumby and not smooth.
Grease the 26 cm. cake pan (not too deep) and put the bread crumbs over the bottom and shake to remove the excess. Crumb the mixture with your fingers and place it in the cake tin in a crumb form.
Heat the oven to 180° C. and put the pan into the oven for an hour. As soon as it is ready, take it out of the oven and shake the tin until the cake is free. Slide it onto the serving dish and spray it with the icing sugar.
