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Makes 1 10 inch cake; Can be left as a single layer or sliced horizontally if layered is desired.


  • 10 TB unsalted butter
  • 1 cup blanched slivered almonds
  • 1 1/2 cup super fine sugar
  • 1 cup Unbleached AP-Flour
  • 3 TB dark rum
  • 1/2 tsp vanilla extract
  • 1 cup of Egg Whites at room temperature
  • Rum Syrup to soak cake (Recipe below)
  • Stabilized Rum Whipped Cream for Garnish


  • Preheat oven to 350°.
  • Line the bottom of a 10-inch round cake pan with parchment paper, and set aside.
  • Spread almonds in a single layer on a rimmed baking sheet; toast in oven, tossing occasionally, until light golden and fragrant, 5 to 7 minutes. Let cool completely.
  • Place the toasted almonds and 3/4 cup sugar in a food processor, and pulse until the mixture is finely ground.
  • Transfer to a bowl, and stir in flour; set aside.
  • Melt butter in a small saucepan; remove from heat, and stir in rum and vanilla. Let cool slightly.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat the tar out of the egg whites with salt until soft peaks form. You can use a copper bowl and a hand mixer if you prefer.
  • Gradually beat in the remaining 3/4 cup sugar, beating to stiff glossy peaks.
  • Fold the flour mixture into the egg-white mixture in three batches, alternating with the butter mixture, beginning and ending with flour mixture.
  • Pour into prepared pan, smooth the top, and bake until cake is golden brown and firm to the touch, about 40 minutes.
  • Let cake cool in pan 20 minutes then turn out cake onto wire rack, and let cool, top-side up.
  • Make Rum Syrup and place cake in sheet pan and pour syrup over cooled cake, place in refrigerator over night. If layered cake is desired. Slice horizontally when cool.
  • Place cut side up on baking sheet to pour Rum Syrup over cake. Make Stabilized Whipping cream to “Frost” cake.

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