Always a success
For 8 persons
30*13 cm baking tin or 28 cm diameter Savarin baking tin
For the cake
166 gr sugard
2 teaspoon vanilla extract
16 g baking powder
1 pinch fo salt
166 gr flour
4 tablespoon vegetable oil
150 gr brown sugar
300 g water
125 gr rhum
Beat the eggs with a fork. Add the sugar and mix well until a bit foaming.
Add teh vanilla extract, salt, baking powder. Mix well.
Add the flour, mix well.
Add the oil, mix well.
Put the mixture in the buttered baking tin. Bake in preheated oven at 170C for 30 minutes. Stick a knife in the cake. If the blade is cleaned when you remove it then the cake is cooked.
In a pan put the syrup ingredients, mix well and heat until sugar is well dissolved. Don't let it simmer.
Let the cake cool down. Remove from the tin.
Pour half the syrup on the cake.
Serve with a fruit salad and the other half of the syrup as a side sauce.