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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.
58 K 4.1/5 (28 reviews)
1 hour 30 min.
Easy
2 cakes
10 IngredientsLast modified on: January 8th 2017
For 2 cakes, you will need:
- 1
9.1 oz butter - 2
8.8 oz caster sugar - 3
0.7 oz vanilla sugar - 4
5.5 oz flour - 5
16.0 oz ground almonds - 6
6 tablespoons rum - 7
4 pinches salt - 8
6 eggs - 9
7.0 oz icing sugar - 10 2 tablespoons rum
Change measures:
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: 9.1 oz butter cut into small pieces, 8.8 oz caster sugar, 0.7 oz vanilla sugar, 5.5 oz flour, 16.0 oz ground almonds, 6 tablespoons rum and 4 pinches salt.
Start mixing on slow speed.
Put into a food-mixer bowl: 9.1 oz butter cut into small pieces, 8.8 oz caster sugar, 0.7 oz vanilla sugar, 5.5 oz flour, 16.0 oz ground almonds, 6 tablespoons rum and 4 pinches salt.
Start mixing on slow speed.
Stage 2 - 3 min.
Break 6 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 7.0 oz icing sugar with about 2 tablespoons 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 (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 90 RDI=30 % | 660 RDI=60 % | 350 RDI=50 % | 6,210 RDI=310 % | 26,020 RDI: 310 % |
| Per 100 g | 5 RDI=2 % | 50 RDI=4 % | 20 RDI=4 % | 430 RDI=20 % | 1,810 RDI: 20 % |
| Per cake | 40 RDI=20 % | 330 RDI=30 % | 180 RDI=30 % | 3,110 RDI=160 % | 13,010 RDI: 160 % |
How much will it cost?
- For 2 cakes : 9.80 €
- Per 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: Morel risotto with Vin Jaune and Mont d'Or, Grilled cheese, Pear and chocolate Paris puddings, Pistachio cream, Brioche Tatin, ... See them all 475
Caster sugar
Like these other recipes: Chocolate sauce, Crème caramel, Apricot and pistachio clafoutis, Cranachan, Almond mug cake for Mary, ... See them all 361
Ground almonds
Like these other recipes: Chestnut moelleux, Caribbean upside-down cake, Almond dacquoise, Financier batter, Almonds pyramids, ... See them all 46
Icing sugar
Like these other recipes: Macarons (the original French macaroons) , Millefeuille, Mini lemon millefeuilles, Half-cooked chocolate cake with raspberry coulis, Walnut short bread, ... See them all 61
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