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
1 cake
10 IngredientsLast modified on: January 8th 2017
For 1 cake, you will need:
- 1
2⁄3 cup butter - 2
2⁄3 cup caster sugar - 3
1 tablespoon vanilla sugar - 4
1⁄3 cup flour - 5
1 cup ground almonds - 6
3 tablespoons rum - 7
2 pinches salt - 8
3 eggs - 9
½ cup icing sugar - 10 1 tablespoon 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: 2⁄3 cup butter cut into small pieces, 2⁄3 cup caster sugar, 1 tablespoon vanilla sugar, 1⁄3 cup flour, 1 cup ground almonds, 3 tablespoons rum and 2 pinches salt.
Start mixing on slow speed.
Put into a food-mixer bowl: 2⁄3 cup butter cut into small pieces, 2⁄3 cup caster sugar, 1 tablespoon vanilla sugar, 1⁄3 cup flour, 1 cup 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 ½ cup 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 (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 % |
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)
Caster sugar
Like these other recipes: Little lemon biscuits, Boulangère tart tatin with vine nectarines, Citrus tart, Blackcurrant-almond muffins, Pistachio powder or paste, ... See them all 361
Butter
Like these other recipes: Langoustine sabayon tart, Leek and egg frichti, Apple custard tart, "Buttonhole" quail eggs, Nachos, ... See them all 475
Icing sugar
Like these other recipes: Diamond biscuits, Little Christmas biscuits, Mini lemon millefeuilles, Toasted almond cake, Sweet pastry, ... See them all 61
Ground almonds
Like these other recipes: Soft chocolate-orange cake, Moist chocolate cake, Amaretti, Nanou's chocolate cake, Chestnut moelleux, ... See them all 46
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