Rum Cake | Cruise Scoop

Ingredients

• 16 Tablespoons (226 grams, or 250 ml) unsalted butter, plus extra for buttering the pan
• 6 large eggs
• 1 1/3 (313 grams) cups white sugar
• 1/3 cup (75 grams) brown sugar
• Zest of 2 oranges
• Juice of one large orange
• 2 1/2 cups (240 grams) almond flour
• 1 teaspoon (5 ml) kosher salt
• 1/2 cup (60 grams) plus 2 Tablespoons (17 grams) all-purpose flour
• 4 tablespoons (60 ml) dark rum
• Confectioners’ sugar (optional dusting)