Instructions

1. 1
   Cream the butter and sugar for 2–3 minutes by hand or using a mixer at low speed.
2. 2
   Add almond flour, and mix to combine.
3. 3
   In a large bowl, beat the eggs with a fork. Incorporate them into the butter and sugar mixture.
4. 4
   Add the flour and 2 tablespoons of rum.
5. 5
   Pour the batter into a buttered cake pan.
6. 6
   Bake for 45 minutes at gas mark 5 (150 °C).
7. 7
   As soon as you take the cake out of the oven, sprinkle the cake with mix of 2 tablespoons of rum and 2 tablespoons of water. Cool completely, then unmold.
8. 8
   When the cake is cold, make the icing by combining the icing sugar and rum. Add a few drops of water if necessary, stirring well between each addition of water, to make a thick but flowing glaze.
9. 9
   Pour the icing on the cake, and spread it well.