Rum Cake | Cruise Scoop

Name: 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); 3 tablespoons (38 grams) white sugar; Juice of one orange; 1/2 cup (120 ml) dark rum

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BY CHEF JON ASHTON 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...

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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)
3 tablespoons (38 grams) white sugar
Juice of one orange
1/2 cup (120 ml) dark rum