Preheat the oven to 170 °C.
Whisk the Sublim’ “L’Exotique” organic virgin coconut oil with the sugar and vanilla.
Add the ground almonds, 2 cl of rum, and then the eggs, one at a time.
Combine well in the mixer on a medium speed setting for 5 mins.
Next, add sieved flour, incorporating quickly using a spatula.
Grease a 22 cm tin, pour in the mixture, and bake at 170 °C for 40 to 45 minutes.
Wait 5 minutes before turning out of the mould onto a wire rack, then drizzle over 2 cl of the rum.
Mix the remaining rum with the icing sugar (until runny in consistency), then use a spatula to coat the top of the cake.
It will taste even better the following day.
*Suggestion: for an even more exotic cake, use a mix of ½ grated coconut and ½ ground almond!
Naturally, you can make the cake without the rum: in that case, nothing is added to the dough or soaking syrup after cooking, and you can replace the rum used in the icing with water.
So indulgent!
Risotto, but it’s made with corn!
An Indian bread with a nod to Nantes
For gourmets only
A colourful, festive starter
Pure finesse
Inspired by a true story
How about a bit of surf and turf?
offering to the gods of winter
Something a bit different. Yum!
