Almond Rum Cake Dzejhun

Ingredients for 1 servings:

• 200 g ground almonds
• 250 g powdered sugar, sifted
• 1 pinch of salt
• 1 bag of vanilla sugar (Bourbon)
• 5 eggs
• 250 ml egg liqueur
• 125 ml rum, 54%
• 350 g cornstarch (Mondamin)
• 1 bag of baking powder
• 1 lemon(s), zest, grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

gluten-free / dairy-free / own recipe

Mix the almonds with the sifted powdered sugar, salt and vanilla sugar, then beat with the eggs until frothy, add the egg liqueur and rum, then the Mondamin and then the lemon zest, and mix everything together well. Pour into a springform pan lined with baking paper. Bake in a cold oven at 140°C (convection oven) for approx. 90 minutes. Or preheat to 160-170°C (top and bottom heat) and bake for approx. 60-70 minutes. Test with a needle. Taste: the rum is very strong, wonderful, a little moist on the inside, but not sticky, which is surprising because the cake only contains Mondamin. If you’re allowed to, then add the usual whipped sweet cream, but hold back on the sugar.