John Myers
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Nut and Rum Cake
The perfect nut and rum cake recipe with a picture and simple step-by-step instructions.
dough
- 3 Eggs
- 120 g Sugar
- 1 pinch Salt
- 0,5 packet Baking powder
- 100 g Flour
- 150 g Ground hazelnuts
- 100 ml Sunflower oil
- 1 shot Rum
molding
- 100 g Powdered sugar
- 3 tbsp Rum
dough
- Using the food processor, beat the eggs with the sugar until lightly frothy. This is a sponge cake and the eggs should always be beaten very lightly with the sugar, because only then has the sugar completely dissolved. The longer you stir, the fluffier the cake will be.
- Then add the flour, the baking powder, the pinch of salt and nuts and continue stirring and while stirring carefully add the oil and finally season the dough with a dash of rum – your own taste decides.
- Then line the bottom of the springform pan with baking paper and butter the edge and sprinkle with semolina and then fill in the dough and bake in the oven preheated to 170 degrees for about 40 – 50 minutes – chopstick test.
Finish and cast
- Let the cake cool down, take it out of the mold and place it on a cake plate. Make a glaze from powdered sugar and rum and pour over the cake.
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