Gâteau Nantais
This traditional cake from the French city of Nantes is deliciously moist, flavoured with almonds, vanilla and rum. For the finishing touch, the top is covered with boozy white icing.
29K 27 4.1
Last modified on: January 8th 2017
Keywords for this recipe:CakeSoftAlmondsNantes cityRumWhite icingFor 1 cake, you will need:
- 0
125 g butter - 1
125 g caster sugar - 2
10 g Vanilla sugar - 3
50 g flour - 4
100 g ground almonds - 5
3 tablespoons rum - 6
2 pinches salt - 7
3 eggs - 8
100 g icing sugar - 9 1 tablespoon rum
- Total weight: 720 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 23 min. | 30 min. | 35 min. | 1 hour 28 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 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.
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.
Stage 2 - 3 min.
Break 3 eggs into a jug or bowl and beat briefly with a fork.
Stage 3 - 1 min.
Add the eggs to the mixture.
Stage 4 - 4 min.
Continue beating until evenly mixed.
Stage 5 - 3 min.
Spread the mixture in a non-stick cake tin or mould.
Stage 6 - 35 min.
Bake for 30 or 40 minutes.
Stage 7 - 2 min.
Turn out while hot and leave to cool on a wire rack
Stage 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.
Pour the icing on top of the cake.
Stage 9 - 3 min.
Spread the icing with a palette-knife.
Stage 10 - 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.
Keeping
A few days in the fridge, covered with plastic film.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,076 Kcal or 12,879 Kj | 43 gr | 290 gr | 176 gr |
| 154 % | 17 % | 27 % | 27 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 427 Kcal or 1,788 Kj | 6 gr | 40 gr | 24 gr |
| 21 % | 2 % | 4 % | 4 % |
| Per cake | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,076 Kcal or 12,879 Kj | 43 gr | 290 gr | 176 gr |
| 154 % | 17 % | 27 % | 27 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Apple custard tart, Eggs Benedict , Warm haricot bean salad, Mushroom velouté, Foie gras fingers, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Four quarters, Peach and verbena feuilleté, Apple custard tart, Fresh fruit in sabayon, Blackcurrant, vanilla and lime verrine , ... All |
 | Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Strawberry and rhubarb crumble, Beurre d'escargot, Chestnut moelleux, Apple and almond gratin, Almonds pyramids, ... All |
 | Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Linzer torte, Calissons, Pink Reims biscuits, Coconut "croute à thé", Brioche royale, ... All |
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