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.
22,2934.1/5 for 27 ratings
Grade this recipe:

Last modified on: January 8th 2017

For 1 cake, you will need:

Change those ingredients for: 1 cake 2 cakes 3 cakes

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart 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?
Work this out...

Keeping:

A few days in the fridge, covered with plastic film.

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
Energetic valueProteins CarbohydratesFats
3,076 Kcal or 12,879 Kj43 gr290 gr176 gr
154 %17 %27 %27 %
Per 100 g
Energetic valueProteins CarbohydratesFats
427 Kcal or 1,788 Kj6 gr40 gr24 gr
21 %2 %4 %4 %
Per cake
Energetic valueProteins CarbohydratesFats
3,076 Kcal or 12,879 Kj43 gr290 gr176 gr
154 %17 %27 %27 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Aperitif rolls, Cabbage julienne with ham, Galette Charentaise, Jam doughnuts, Beurre d'escargot, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Soft fruits in sabayon, Crêpes Suzette, Apple confectioner's custard, Corsican tarts, Cannelés, ... All
Ground almondsGround almonds: You can get more informations, or check-out other recipes which use it, for example: Almond macaroon cake, Linzer torte, Moist chocolate cake, Apple and almond gratin, Apple Strudel, ... All
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Little Christmas biscuits, Calissons, Rich hazelnut buttercream, Sicilian Epiphany Pie, Walnut paste, ... All

Other recipes you may also like

Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
73,666 14/5 for 1 ratings 40 min.
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
187,646 74.3/5 for 7 ratings 4 hours 38 min.
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
80,4703.9/5 for 18 ratings 46 min.
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
111,0875/5 for 1 ratings 49 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
285,694 303.8/5 for 38 ratings 36 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-07-05)

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

Post your comment or question

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