Rum and Nut Cake (gâteau aux noix et au rhum) Recipe

Ingredients :

5 oz chopped walnuts

4 oz vanilla sugar

2 oz melted butter

1 tbsp cream

2 tsp apricot jam

1 tbsp rum

Rum Icing:

5 oz icing sugar

6 tsp rum

Line an 7-in flan dish or ring with the pastry and bake blind in a hot oven 220C, 425F, Gas 7 for 15 minutes. Separate the eggs. Make a cream of the nuts, sugar, butter, cream, rum and egg yolks. Then beat the egg whites stiffly and fold them in. Spread a little apricot jam over the bottom of the flan case and pour in the nut cream. Bake in a moderate oven 180C, 350F, Gas 4 for 35-40 minutes. Leave to cool, then ice with the rum icing, made by boiling together the sugar and rum. Serve cold, decorated with rum-flavored cream if liked.

Serves 4

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