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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.
67 K 4.1/5 (28 reviews)443452
Last modified on: January 8th 2017
For 1 cake, you will need:
- 1
125 g butter - 2
125 g caster sugar - 3
10 g vanilla sugar - 4
50 g flour - 5
100 g ground almonds - 6
3 tablespoons rum - 7
2 pinches salt - 8
3 eggs - 9
100 g icing sugar - 10 1 tablespoon rum
- Total weight: 720 grams
Times for this recipe
Preparation
25 min.
Resting
30 min.
Cooking
35 min.
All in all
1 hour 30 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
Source: Home made.
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 5 g RDI=9 % | 45 g RDI=17 % | 24 g RDI=34 % | 431 kcal RDI=22 % | 1,807 kJ RDI=22 % |
| Whole recipe | 43 g RDI=66 % | 330 g RDI=125 % | 176 g RDI=241 % | 3,107 kcal RDI=155 % | 13,009 kJ RDI=155 % |
How much will it cost?
For 1 cake
4.90 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Caster sugar
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Ground almonds
Icing sugar
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