Cooking-ez.com

964 easy and fully explained recipes, with 20,814 photos and 77 videos

Gâteau Nantais

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.

12,3274.1/5

Grade this recipe :

Last modified on: January 8th 2017

For 1 cake, you will need:

Change for: 1 cake 2 cakes 3 cakes

How long does it take?

PreparationRestingCookingStart to finish
23 min.30 min.35 min.1 hour 28 min.
Preservation: A few days in the fridge, covered with plastic film.
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?
Work this out...

Step by step recipe

Stage 1
7 min.
Gâteau Nantais : Photo of step #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.
Stage 2
3 min.
Gâteau Nantais : Photo of step #2 Break 3 eggs into a jug or bowl and beat briefly with a fork.
Stage 3
1 min.
Gâteau Nantais : Photo of step #3 Add the eggs to the mixture.
Stage 4
4 min.
Gâteau Nantais : Photo of step #4 Continue beating until evenly mixed.
Stage 5
3 min.
Gâteau Nantais : Photo of step #5 Spread the mixture in a non-stick cake tin or mould.
Stage 6
35 min.
Gâteau Nantais : Photo of step #6 Bake for 30 or 40 minutes.
Stage 7
2 min.
Gâteau Nantais : Photo of step #7 Turn out while hot and leave to cool on a wire rack
Stage 8
Gâteau Nantais : Photo of step #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.
Stage 9
3 min.
Gâteau Nantais : Photo of step #9 Spread the icing with a palette-knife.
Stage 10
30 min.
Gâteau Nantais : Photo of step #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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
317648 gr289 gr182 gr
159 %18 %27 %28 %
Per 100 g
CaloriesProteins CarbohydratesFats
4236 gr39 gr24 gr
21 %2 %4 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 cake : 4.98 €

Note : These prices are only approximate.

Change currency:

Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Tournedos Rossini, Butter cream, Sauce Normande (for fish), Pan-fried salmon with white cabbage, Cream sauce with Vin Jaune, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Flognarde, Sushi, Alsatian apple tart, Little vanilla, clementine and chestnut verrines, Tatin apples with mascarpone cream, ... All
Ground almondsGround almonds: You can get more informations, or check-out other recipes which use it, for example: Financiers, Arlesian Biscuits, Checkerboard biscuits, Chocolate madeleines, Blackcurrant-almond muffins, ... All
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Amaretti, Mini lemon millefeuilles, Chocolate sweetcrust pastry, Jam doughnuts, Coconut paste, ... All

visitors have also looked at

Express apple tart
Express apple tart
4 pears salad with vanilla
4 pears salad with vanilla
Fresh mint ice-cream
Fresh mint ice-cream
Fougasse with bacon and Comté
Fougasse with bacon and Comté
How to make chocolate chips
How to make chocolate chips

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-12-23)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 2 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page