To really turn this cake into a stellar dessert, serve it
with Roasted Pears with Caramel Sauce.
Serves 12 to
5 oz. (1
cup) whole almonds
5 oz. (10
Tbs.) unsalted butter; more for the pan
(1 cup) cake flour
2 Tbs. dark
1 tsp. pure
9 large egg
whites, ideally at room temperature
sugar for dusting (optional)
oven to 350°F.
10-inch springform pan and line the bottom with a round of parchment or waxed
whole almonds on a baking sheet and heat them in-the oven, shaking the pan
every couple of minutes, until lightly toasted and aromatic, 5 to 9 minutes.
In a small
saucepan over medium heat, melt the butter and then continue to cook it for 5
to 7 minutes.
carefully and when you see brown flecks in the bottom of the pan, immediately
pour the butter into a medium bowl, scraping the pan with a spatula to get all
to let cool slightly.
In a food
processor, pulse the whole almonds and 3/4 cup of the sugar until finely
ground. Pour the mixture into a medium bowl and stir in the cake flour, baking
powder, and salt. Set aside.
rum, vanilla extract, and sour cream into the browned butter.
stand mixer or a hand mixer, beat the egg whites in a large, clean, dry bowl,
beginning on low speed until they start to foam.
the speed to medium high and beat until the whites barely hold peaks.
Beat in the
remaining 3/4 cup sugar in a very slow, steady stream; continue beating the
whites until they hold soft peaks.
large dollop of the egg whites into the butter mixture and stir it in.
half of the almond mixture into the remaining egg whites and then half of the
butter mixture into the egg whites.
ending with the butter mixture.
batter into the prepared pan.
top with a spatula and give the pan a quick spin to even out the batter.
with the sliced almonds.
Bake in the
middle rack of the oven until well risen and golden, 45 to 50 minutes.
of the cake should spring back when pressed lightly.
cake cool in the pan on a rack until warm to the touch, about 30-minutes.
Run a knife
around the inside edge of the pan and carefully flip the cake onto the rack to
release it from the pan.
the cake again onto a serving plate.
or at room temperature, dusted lightly with confectioners’ sugar.
Tips: You can make this cake ahead and store it in the freezer in a double
layer of plastic wrap for up to four weeks. To defrost the cake, unwrap it, set
it on a rack, cover it loosely with a towel, and let it sit at room temperature
for about 2 hours.
information (per serving): Size : based on 14 servings, Calories (kcal): 280,
Fat (kcal): 15, Fat Calories (g): 140, Saturated Fat (g): 6, Protein (g): 5,
Monounsaturated Fat (g): 6, Carbohydrates (mg): 30, Polyunsaturated Fat (mg):
2, Sodium (g): 120, Cholesterol (g): 25, Fiber (g): 2,