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rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: white grape juice

Non-alcoholic alternatives maintain flavor without alcohol.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar fat content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal provides binding without cholesterol.

Separate the egg yolks from 12 eggs, using only the yolks and 1 whole egg.

Beat the eggs at high speed for 5 minutes until they double in volume.

Gradually add 55 grams (1/4 cup) of white sugar while continuing to beat for another minute.

Add 1 teaspoon of vanilla extract to the egg mixture.

Sift together 95 grams (3/4 cup) of cornstarch, 20 grams (2 tablespoons) of all-purpose flour, and 1/2 teaspoon of salt.

Gently fold the dry ingredients into the egg mixture using a spatula to maintain air bubbles.

Prepare a rectangular or square baking mold, greasing it if necessary.

Pour the batter into the prepared mold and place it in a preheated oven at 180°C (350°F) for 25 minutes.

While the cake is baking, prepare the syrup by combining 1 cup of water, 2 cups of white sugar, 1/4 cup of white rum, the zest of 1/2 lemon, and 1 tablespoon of vanilla in a small pot.

Cook the syrup mixture over medium heat for 5 minutes until the sugar dissolves and it thickens slightly.

Check the cake for doneness by inserting a toothpick; it should come out clean.

Remove the cake from the oven and cut it into square portions without removing it from the mold.

Pour the cooled syrup over the cake in the mold, allowing it to soak in.

If refrigerating, cover the mold with plastic wrap to enhance flavor absorption before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens