Gâteau Nantais

A recipe from cooking-ez.com

For 1 cake, you will need:

• 1 125 g butter
• 2 125 g caster sugar
• 3 10 g Vanilla sugar
• 4 50 g flour
• 5 100 g ground almonds
• 6 3 tablespoons rum
• 7 2 pinches salt
• 8 3 eggs
• 9 100 g icing sugar
• 10 1 tablespoon rum
• Total weight: 720 grams

Times:

Preparation	Resting	Cooking	Start to finish
23 min.	30 min.	35 min.	1 hour 28 min.

Step by step recipe

• 1: Preheat the oven to 360°F (180°C).
  Put into a food-mixer bowl: 125 g butter cut into small pieces, 125 g caster sugar, 10 g Vanilla sugar, 50 g flour, 100 g ground almonds, 3 tablespoons rum and 2 pinches salt.
  Start mixing on slow speed.
• 2: Break 3 eggs into a jug or bowl and beat briefly with a fork.
• 3: Add the eggs to the mixture.
• 4: Continue beating until evenly mixed.
• 5: Spread the mixture in a non-stick cake tin or mould.
• 6: Bake for 30 or 40 minutes.
• 7: Turn out while hot and leave to cool on a wire rack
• 8: Prepare the icing by mixing 100 g icing sugar with about 1 tablespoon rum (you may well need to vary the amount of rum).
  Pour the icing on top of the cake.
• 9: Spread the icing with a palette-knife.
• 10: Leave the icing to set before serving.

Remarks

It is best to leave the butter out of the fridge for at least 2 hours before using. Softer butter mixes in better.

---