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.
24,1514.1/5 for 27 ratings
Grade this recipe: Last modified on: January 8th 2017
For 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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
A few days in the fridge, covered with plastic film.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.
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?
- For 1 cake : 4.89 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Butter: You can get more informations, or check-out other recipes which use it, for example: Mushrooms on toast, French style, Sautéd broccoli with ham, Gratin Parmentier, Strawberry and rhubarb crumble, Melting Epoisses on toast , ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Fruit crumble, Fresh mint ice-cream, Eton mess, Alsatian apple tart, Blackberry and almond fondant tart, ... All |
| Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Chocolate madeleines, Apple and almond gratin, Financier batter, Strawberry and rhubarb crumble, Marzipan (almond paste), ... All |
| Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Santiago Cake, Almond cream or frangipane, Financier batter, Mirlitons, Tarte Normande, ... All |
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