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With silicone spatula, stir in the rum and almond extract and scrape the bowl. 5 Scrape the batter into the prepared pan and smooth the surface. Bake for 50 to 55 minutes, until golden brown. 6 During the last 20 minutes of baking, make the syrup. In 1-quart saucepan, combine the sugar and water.
Off heat, stir in the rum. Then simmer for 2 minutes. 7 When the cake is done, cool in pan on a wire rack for 5 minutes then turn it out onto a wire rack, bottom side up. Immediately peel away the baking parchment paper and brush the top and sides of the cake with the rum syrup.
This rich cake gets its moist, dense crumb from almond flour and rum syrup. This article is free for a limited time. Become a member to get full access.
3 In a stand mixer, or using an electric hand mixer and large bowl, cream the butter and sugar together until light and fluffy, about 3 to 5 minutes. Scrape the bowl, then add the almond flour, beating on medium speed just until incorporated, about 1 minute.
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