translate by IA from french
I’m not a big fan of alcohol in cakes, so I deliberately reduced the amount of rum here—I added just enough to enhance the almond flavor, but you can add more if you like, of course.
For the batter
70 g almond powder
70 g melted butter
60 g sugar
30 g flour
2 beaten eggs
1 tablespoon rum
1 teaspoon vanilla powder
1 pinch of salt
For the icing
60 g icing sugar
2 cl water, rum, or orange blossom water (your choice)
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Instructions
Preheat your oven to 170°C (340°F) and make sure you have a 16 cm (6-inch) diameter pan. If your pan is larger, I recommend doubling the quantities by increasing the number of servings in the recipe.
In a mixing bowl, briefly whisk the melted butter with the sugar without making it frothy. Add the almond powder, vanilla, flour, salt, rum, and the beaten eggs.
Butter and flour the pan. Pour the batter into the pan and bake for about 35 to 40 minutes. Check if the cake is done by inserting a knife blade—it should come out clean.
Let the cake cool for about 1 hour, then remove it from the pan. If you wish, lightly brush the cake with a little rum.
Prepare the icing by mixing the icing sugar with the liquid or flavoring of your choice. Cover the cake with this icing.
by RoyalChillblog