8 Serves
90 Mins
Heat the oven to 175°C and grease a round cake pan.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
PalestinianVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
58 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
125 mg / 1,250 mgPotassium
153 mg / 4,700 mgSodium
30 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
2 g / 28 gSugar
37 g / 50 gSaturated Fat
12 g / 20 gCholesterol
115 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 gCream the butter and sugar, then add the eggs one at a time. Mix in the almond flour and rum.
Fold in the flour and spread the batter in the prepared pan.
Bake until golden and a tester comes out clean, then cool the cake.
Whisk powdered sugar and rum into a smooth glaze and spread it over the cooled cake.
12
g58
g55
g.jpg&w=3840&q=75)
Chinese
Indian