Spiced Rum Almond Cake

Christmas is around the corner and I’m sure your kitchens must be smelling really good already. It’s been quite hard for me to bake since I recently lost my grandmother but I know she would be so happy about all that I’ve achieved these last couple of months, so well I’ve just been pushing myself to do greater things.

What’s Christmas without cake right? Cake and wine. So cliche but my Christmas is most definitely incomplete without them. This year has been all about experimenting for me. Just 15 days left before I’m off to LCB and I decided to have my last bake sale, where most of the treats were gluten-free. It’s very hard for a traditional rum cake to not consist of flour but celiac disease is a serious thing. And why should we deprive anyone from indulging during the season? So I went on to create this delicious cake.

Almond has always been my favourite from the nut family and it just gives your cake such a wonderful texture. This Spiced Rum Almond cake is perfect for the wintery weather. I baked this for my grand dad’s birthday last week and he loved it. It is not very difficult to make either. Just make sure you follow the recipe to the t and you’ll end up with a light, flavourful cake.

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Spiced Rum Almond Cake
An interesting twist to the traditional Christmas cake that happens to be completely gluten-free!
  1. Preheat the oven to 180°C and place a parchment paper on the bottom of a springform pan.
  2. In a large clean bowl with an electric hand mixer, beat the egg whites, starting on low speed and gradually increasing the speed. When the egg whites start to froth, add the salt and vinegar. As they begin to increase in volume, add 1/4 cup of sugar, a little at a time and continue to beat the eggs whites. Beat until soft peaks form. It will look like a meringue sort of mixture.
  3. In a large bowl, beat together the egg yolks, lemon zest, and remaining 1/4 cup sugar until smooth.
  4. In another bowl, whisk together the almond powder, spices, and baking powder. Add the dry ingredients to the egg yolk mixture and beat until smooth.
  5. Fold the beaten egg whites into the almond mixture a large scoopful at a time. Make sure that this step is followed carefully in order to create a light batter.
  6. Pour the batter into the prepared springform pan and place in the oven. Bake for about 40 mins.
  7. Remove from the oven and let it cool. Transfer the cake to a serving plate.
  8. Spread the caramel sauce all over the cake evenly and decorate with the roasted raisins.
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