Almond And Vanilla Cake With Rum Whipped Cream - cooking recipe

Ingredients

1/2 cup ground almonds
3/4 cup powdered sugar, plus extra for dusting
2 tsp baking powder
1 cup all-purpose flour
1 tsp vanilla extract
2 None eggs
4 tbsp sunflower oil
2 1/2 cups heavy cream
1/4 cup almonds
2 tbsp sugar
2 tbsp rum

Preparation

Preheat the oven to 350\u00b0F. Grease a loaf pan and coat entire greased surface with flour.
In a medium bowl, combine the ground almonds, powdered sugar, baking powder and flour. In a separate bowl, beat the vanilla extract, eggs, oil and 1 1/2 cups heavy cream until smooth, then add slowly to the flour mixture and beat with a whisk until smooth, do not overmix.
Spoon batter into the pan and smooth out. Bake for 30 mins, then cover with aluminum foil to avoid excess browning, bake 10-15 more mins or until a skewer comes out clean. Allow to cool in the pan for 20 mins, then turn out on to a wire rack and allow to cool completely.
Heat a frying pan and dry fry the almonds until browned. Remove from the pan and set aside. Add the sugar to the pan and heat until caramelized. Stir in the almonds. Spoon on to a piece of baking paper and spread out with 2 forks. Allow to cool.
Beat the rum and remaining heavy cream until stiff peaks are achieved. Sprinkle cake with the almonds, dust with icing sugar, and serve with the rum cream on the side.