serves
8
prep
15 minutes
cook
35 minutes
difficulty
Easy
serves
8
people
preparation
15
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 110 g unsalted butter, softened
- 150 g (⅔ cup) caster sugar
- 1 orange, zested
- 1 vanilla bean, halved lengthways, seeds scraped
- 3 eggs, at room temperature
- 100 g (1 cup) ground almond meal
- 40 g (¼ cup) plain flour
- ¼ tsp salt
- 30 ml rum
Icing
- 120 g (1 cup) pure icing sugar, sifted
- 20 ml rum
Standing time: 15 minutes
Instructions
- Preheat a fan forced oven to 160 ˚C. Grease the base and sides of a 20 cm cake tin and line the base with baking paper.
- Place the butter, sugar, orange zest and vanilla seeds in the bowl of an electric stand mixer fitted with the whisk attachment and beat until light and creamy. With the motor running, add the eggs, one at a time until well combined.
- Add the ground almonds, flour, salt and rum and mix to combine. Pour the batter into the lined tin and bake for 35 minutes or until golden and cooked through. Remove from the oven, stand for 5 minutes, then turn out onto a wire rack to cool completely.
- For the icing, place the icing sugar and rum and stir to combine well, adding a little extra rum if needed. Pour the icing over the cooled cake, allowing the excess to drizzle down the sides. Stand for 15 minutes to allow the icing to set, then serve.
Photography by Blink TV. Styling by Blink TV. Food preparation by Guillaume Brahimi.
From Normandy to the Spanish border, follow Guillaume Brahimi along the French Atlantic at
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
