Servings: twelve to fourteen.
To really turn this cake into a stellar dessert, serve it with Roasted Pears with Caramel Sauce.
Make Ahead Tips
You can make this cake ahead and store it in the freezer in a double layer of plastic wrap for up to four weeks. To defrost the cake, unwrap it, set it on a rack, cover it loosely with a towel, and let it sit at room temperature for about 2 hours.
The first time I made this it turned out a little flatter/lower than I like my cakes. So the second time I made it I swapped the toasted ground almonds for toasted almond flour. I also baked it in a tube pan (ala angel cake) and didn't grease the pan so the light foam batter had something to grab onto as it rose.
With these changes, it got even lighter/fluffier. Other modifications: I used 2 t vanilla extract instead of 1 and halved the amount of rum. I think both cakes are delicious in their own way but prefer the lighter, airier sponge of my modified version.
Delicious! When it comes to beaten egg whites I always worry about over- or under-beating them but fortunately this time it worked perfectly (probably the added sugar helped). Served w/ whipped cream but would like to try the pears too, seems like this cake would work very well with them.
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