This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
66 K 4.1/5 (28 reviews)
1 hour 30 min.
Easy
4.90 €
1 cake
10 IngredientsLast 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.
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
How much will it cost?
- For 1 cake : 4.90 €
Change currency:
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)
Butter
Like these other recipes: Naan, Nantes Tourton, Hazelnut and orange cake, Tea and white chocolate biscuits, Mornay onion tart, ... See them all 492
Caster sugar
Like these other recipes: Sautéed pears with custard and orange syrup , Candied grapefruit peel, Little caramelized peach tarts, Little caramelized peach tarts, Mousse with two chocolates, ... See them all 375
Ground almonds
Like these other recipes: Almond dacquoise, Moist chocolate cake, Macarons (the original French macaroons) , Soft chocolate-orange cake, Nanou's chocolate cake, ... See them all 47
Icing sugar
Like these other recipes: Arlesian Biscuits, Linzer torte, Succès praliné (praline meringue), Swiss meringues, Jam doughnuts, ... See them all 63
Other recipes you may also like
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018418 K5 40 min.
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. January 27th 2017784 K 313.8 40 min.
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your hands. Please note that it's very important to make it several hours before using it, if possible the day before, as then it's much easier to work. July 1st 2019506 K 23.8 35 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.73 M 304.0 7 days 15 min.
Oat shortbread biscuits
Little biscuits with home-made oat flour (made from rolled oat flakes). February 21th 2011297 K 15 2 hours 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-15)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
Note: We'll never share your e-mail address 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.