The high graduation is given by rum, a product with which Nantes, a port city in western France, traded during the 19th century.
It is a very easy and quick cake to make, as well as having an impressive appearance thanks to the glaze that covers it. It is possible to do it with sweet wine or even with rum that previously heated - without boiling - has lost the alcoholic content.
INGREDIENTS :
- 40 grams (1.4 oz) of wheat flour (it's not a mistake, it has very few wheat flour)
- 100 grams (3.5 oz) of butter
- 100 grams (3.5 oz) vanilla sugar
- 3 eggs
- 100 grams (3.5 oz) almond flour
- 75 ml rum (about 2/3 of a cup)
- 100 grams (3.5 oz) of powdered sugar
First, we put the butter in the microwave to make it soft (a few seconds will be enough, at low power).
Then we beat the vanilla sugar with the butter and when it is well homogeneous we add the almond flour. Then we add the eggs one by one to beat them with the mixture. Finally we add the sifted wheat flour and a third of the rum. We beat well until obtaining a well homogeneous dough.
In a silicone mold or a disposable aluminum one with the walls greased with butter, pour the dough. We preheat the oven to 180 degrees (356 F) and put the cake in for 30 minutes. Shortly before the end of the baking time, stick a wooden toothpick in the center and if it appears dry when you extract it, it is ready. If not, we give another 5 extra minutes.
We extract the cake, unmold them and paint the surface with the help of a brush dipped in another third of the rum.
Let cool and then prepare the glaze by mixing the icing sugar with the rest of the rum. With this mixture we cover the upper part of the cake using a spatula.
It is the ideal companion for coffee or tea, and remember that it is possible to make a non-alcoholic version simply by heating the rum without boiling it. But few do...
