Gâteau Nantais
Step by step recipe:
- 7 min.
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. - 3 min.
Break 3 eggs into a jug or bowl and beat briefly with a fork. - 1 min.
Add the eggs to the mixture. - 4 min.
Continue beating until evenly mixed. - 3 min.
Spread the mixture in a non-stick cake tin or mould. - 35 min.
Bake for 30 or 40 minutes. - 2 min.
Turn out while hot and leave to cool on a wire rack 
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.- 3 min.
Spread the icing with a palette-knife. - 30 min.
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.Source:
Home made.Grade this recipe
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