Rum and Almond Cakes with Rum Syrup and Raspberry Jam

A cake for grown ups

(cooking will result in the removal of some of the alcohol but never all of it)

FOR THE CAKE

1. Start by crushing 2dl of gingerbread cookies. Use a food processor or other to pulse the cookies a few times till you have coarse sand.

2. Mix all the dry ingredients in a smaller bowl: 1½dl of almond flour, ½dl of almond flakes, 2dl of gingerbread cookies (crushed), 1½dl of plain flour, ½dl of rye flour and 1tsp of baking powder.  Set aside.

3. In a bigger bowl mix 150g of vegetable margarine, 1dl of white sugar and 1dl of demerara sugar. Mix till lighter in texture.

4. To the previous add 2eggs.

5. Put the dry ingredients into the liquid ones. Mix by hand and you should end up with a thick batter. 

6. Add 1dl of dark Caribbean rum to that batter.

OVEN 180°C FOR ABOUT 15 to 20MIN

(it will dry fast after 15min so be careful)

FOR THE SYRUP

Heat slowly in a saucepan: ½dl of water and 2tbsp of brown sugar. Let the sugar dissolve.

IF YOU WANT to evaporate most of the alcohol then add ½dl of dark Caribbean rum now and bring it to a boil for a few minutes.
IF YOU DON’T WANT to evaporate the alcohol then when the sugar gets dissolved, take the pan out of the stove and add ½dl of dark Caribbean rum. 

FOR THE RASPBERRY JAM

If you want to make this at home in an easy way just put 3dl of frozen raspberries in a pan, add ½dl to 1dl of brown sugar (use white if you prefer) and a squeeze of lemon juice. Let the raspberries crumble and help with the fork.

inspired by the Finnish Runebergintorttu