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.
50 K 4.1/5 (28 reviews)
1 hour 30 min.
Easy
3 cakes
10 IngredientsLast modified on: January 8th 2017
For 3 cakes, you will need:
- 1
1 2⁄3 cup butter - 2
1 2⁄3 cup caster sugar - 3
2 tablespoons Vanilla sugar - 4
1 cup flour - 5
3 cups ground almonds - 6
9 tablespoons rum - 7
6 pinches salt - 8
9 Eggs - 9
1 1⁄3 cup icing sugar - 10 3 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: 1 2⁄3 cup butter cut into small pieces, 1 2⁄3 cup caster sugar, 2 tablespoons Vanilla sugar, 1 cup flour, 3 cups ground almonds, 9 tablespoons rum and 6 pinches salt.
Start mixing on slow speed.
Put into a food-mixer bowl: 1 2⁄3 cup butter cut into small pieces, 1 2⁄3 cup caster sugar, 2 tablespoons Vanilla sugar, 1 cup flour, 3 cups ground almonds, 9 tablespoons rum and 6 pinches salt.
Start mixing on slow speed.
Stage 2 - 3 min.
Break 9 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 1 1⁄3 cup icing sugar with about 3 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 | 130 RDI=50 % | 990 RDI=90 % | 530 RDI=80 % | 9,320 RDI=470 % | 39,030 RDI: 470 % |
| 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 3 cakes : 14.70 €
- 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)
Caster sugar
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Butter
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Icing sugar
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Ground almonds
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