Medium
Makes: 2 Yield
The almonds and rum come together in this rich pound cake that provides a sweet rum glaze with the crunch of almonds. This pound cake is perfect to serve on any occasion!The almonds and rum come together in this rich pound cake that provides a sweet rum glaze with the crunch of almonds. This pound cake is perfect to serve on any occasion!The almonds and rum come together in this rich pound cake that provides a sweet rum glaze with the crunch of almonds. Th...
- Shelf life:
- 7 Days
- Conservation:
- Room temperature
Containing: 3 Components
Almond Cake
Ingredients: Almond Cake
-
310 gcake flour
-
400 gPRN-BX-A094601
-
500 gbutter
-
450 gpowdered sugar
-
45 ghoney
-
3 gSea salt
-
590 geggs
-
9 gNielsen Massey Vanilla Bean Paste
-
35 gdark rum
Preparation: Almond Cake
- Combine the rum, vanilla, and honey; dissolve the salt in this liquid and set aside.
- Cream the butter with the sifted powdered sugar until light and fluffy.
- Add the almond paste
- Add the sifted almond flour
- Add the eggs in increments, incorporating each before adding the next.
- Add the sifted cake flour.
- Add the rum mixture.
- Brush soft butter into the molds and sprinkle AA sliced almonds with skin
- Fill the molds
- Bake at 170°C (338°F) for 45 minutes
- Cool on a wire rack
Tools
- Bowl (s)
- Paddle attachment*
- Pastry brush
- Stand Mixer
- Tamis
- Rubber Spatula
- Wire Rack
- Loaf Pan
Rum Glaze
Ingredients: Rum Glaze
-
400 gConfectioners sugar
-
40 gdark rum
Preparation: Rum Glaze
- Combine the rum and sifted confectioners sugar
Tools
- Bowl (s)
- Rubber Spatula
Assembly
- Once cooled, glaze the cakes with the rum glaze
- Decorate with crushed whole roasted almonds with skin
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