LOVELY FRENCH CAKE

VIRGIN COCONUT OIL “L’Exotique”

Enjoyed on a coffee or tea break: this fresh take on "Lovely French cake", version 2.0, is velvety soft, thanks to almonds and Sublim’ “L'Exotique” organic virgin coconut oil which add a lighter touch to cheer you up on an afternoon spent indoors. At long last, something to look forward to in winter...

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Preparation : 15 minutes

Baking : 45 minutes

150 g caster sugar

½ vanilla pod or vanilla extract

90 g Sublim’ “L'Exotique” organic virgin coconut oil

100 g ground almonds*

40 g flour

3 eggs

6 cl dark rum

100 g icing sugar

Ustensils

22 cm springform cake tin

Préparation

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.

Soup, or puree?