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Gâteau Nantais

Name: Gâteau Nantais
Prep time: 53 min
Cook time: 35 min
Total time: 1 h 28 min
Yield: 1 cake
Cuisine: French
Ingredients: 125 g butter; 125 g caster sugar; 10 g vanilla sugar; 50 g flour; 100 g ground almonds; 3 tablespoons rum; 2 pinches salt; 3 eggs; 100 g icing sugar; 1 tablespoon rum

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.

63 K 4.1/5 (28 reviews)

1 hour 30 min. difficulté

Easy

4.90 €

1 cake

10 Ingredients

Last modified on: January 8^th 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.

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.

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 (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	40 RDI=20 %	330 RDI=30 %	180 RDI=30 %	3,110 RDI=160 %	13,010 RDI: 160 %
Per 100 g	5 RDI=2 %	50 RDI=4 %	20 RDI=4 %	430 RDI=20 %	1,810 RDI: 20 %