Rich Rum Cake (Crystal)

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

Adjust oven rack to the middle position and heat oven to 350 F degrees.

Grease the bottom and sides of a 9-inch springform pan evenly with some of the extra butter.

In a small bowl or liquid measuring cup, beat the eggs.

In a stand mixer with the paddle attachment, beat the butter, sugars and orange zest on medium until light and fluffy, about 2 to 3 minutes, scraping the bowl as needed. Add the almond flour and salt, then beat on medium until just incorporated, about 30 seconds. With the mixer running, gradually add the eggs and beat until homogenous, scraping the bowl as needed. Increase to medium-high and continue to beat until the mixture is light and fluffy, about 3 minutes, scraping the bowl sides and bottom a couple times.

With the mixer running on low setting, add the all-purpose flour and mix until incorporated. Now add the rum and beat just until combined. Scrape the bowl to ensure no pockets of flour or rum remain on the bottom. The batter will be thick.

Using a spatula, scrape the batter into the prepared springform pan, then spread in an even layer and smooth the surface. Bake until deep golden brown and the center of the cake springs back when gently pressed, 50 to 55 minutes.

Meanwhile, make the rum syrup. In a large saucepan, combine the sugar and juice of 1 orange. Bring to a boil over medium-high heat, stirring to dissolve the sugar, then boil for 3 minutes. Remove the pan from the heat and stir in the rum. Set to one side.

When the cake is done, let cool in the pan on a wire rack for 5-10 minutes. Invert the cake onto another wire rack; do not re-invert. Immediately brush the top and sides of the cake with all of the rum syrup. Cool to room temperature, about 1 hour. Transfer the cooled cake to a serving platter.

Just before serving, dust with 1 tablespoon of Confectioner’s sugar.