- 250 grams Butter (or margarine)
- 200 grams Sugar
- 1 Vanilla sugar
- 1 pinch Salt
- 4 Eggs (size M)
- 375 grams Pastry flour
- 2 heaped teaspoons Baking powder
- 50 grams ground almonds
- 3 tablespoons rum
- 50 milliliters Milk
- 150 grams Chocolate covered espresso bean (or chocolate chips)
Grease a bundt cake mold with some butter. Mix the butter with sugar, vanilla sugar and salt until fluffy in a bowl with the hand mixer, until the sugar has dissolved almost completely. Gradually add the eggs into the butter mixture and continue mixing.
Mix the flour with baking powder and ground almonds. Stir half of the flour mixture into the egg mixture, and stir in the remaining flour mixture. Stir in the rum and some milk until a smooth, thick batter is formed. Stir in the chocolate covered espresso beans.
Pour the batter into the prepared mold and smoothen the surface. Bake in a preheated oven at 175°C (fan: 155°C, gas mark 2) (approximately 350°F) for 50-60 minutes.
Take out the mold from the oven and let cool slightly. Invert the cake on a wire rack and leave to cool.
Dust the cake with powdered sugar and decorate with sugar sprinkles or cocoa glaze.