Almond And Vanilla Cake With Rum Whipped Cream

Name: Almond And Vanilla Cake With Rum Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup ground almonds; 3/4 cup powdered sugar, plus extra for dusting; 2 tsp baking powder; 1 cup all-purpose flour; 1 tsp vanilla extract; 2 None eggs; 4 tbsp sunflower oil; 2 1/2 cups heavy cream; 1/4 cup almonds; 2 tbsp sugar; 2 tbsp rum

Servings: persons

1
Preheat the oven to 350u00b0F. Grease a loaf pan and coat entire greased surface with flour.
2
In a medium bowl, combine the ground almonds, powdered sugar, baking powder and flour. In a separate bowl, beat the vanilla extract, eggs, oil and 1 1/2 cups heavy cream until smooth, then add slowly to the flour mixture and beat with a whisk until smooth, do not overmix.
3
Spoon batter into the pan and smooth out. Bake for 30 mins, then cover with aluminum foil to avoid excess browning, bake 10-15 more mins or until a skewer comes out clean. Allow to cool in the pan for 20 mins, then turn out on to a wire rack and allow to cool completely.
4
Heat a frying pan and dry fry the almonds until browned. Remove from the pan and set aside. Add the sugar to the pan and heat until caramelized. Stir in the almonds. Spoon on to a piece of baking paper and spread out with 2 forks. Allow to cool.
5
Beat the rum and remaining heavy cream until stiff peaks are achieved. Sprinkle cake with the almonds, dust with icing sugar, and serve with the rum cream on the side.

1059

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup ground almonds, 3/4 cup powdered sugar, plus extra for dusting, 2 tsp baking powder, 1 cup all-purpose flour, and more.

Yes, Almond And Vanilla Cake With Rum Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!