Go Back

Moelleux Frangipane au Rhum

A delightful and easy-to-make frangipane cake with a hint of rum, reminiscent of childhood memories. Perfect for beginners and ideal as a homemade gift.
Print Recipe Pin Recipe
Cook Time 35 minutes
Total Time 35 minutes
Course: Cake, Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g almond powder fine almond powder preferred
  • 150 g melted butter unsalted, room temperature
  • 3 eggs room temperature
  • 160 g white sugar
  • 4 tbsp amber rum can substitute with orange juice or vanilla extract

Equipment

  • Oven
  • Mixing Bowl
  • Whisk
  • 20-22cm Cake Tin

Method
 

  1. Preheat oven to 180°C (thermostat 6). Line a 20-22cm cake tin with parchment paper.
  2. In a bowl, mix almond powder and sugar. Add eggs one by one, mixing well after each addition with a whisk. Incorporate melted butter and rum. Mix until smooth.
  3. Pour batter into prepared tin. Bake for 30-35 minutes. Check doneness with a knife; it should come out clean. The top should be lightly golden.
  4. Let cool in the tin for 10 minutes. Carefully unmold onto a wire rack to cool completely before serving.

Notes

Add chocolate chips, chopped nuts (almonds, hazelnuts), or orange zest for variations. A layer of raspberry or blueberry jam can be added to the base before the batter. Ensure eggs and butter are at room temperature. A dark tin will bake faster; avoid opening the oven door frequently.