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.
48K 4.1/5 based on 28 reviews
Last modified on: January 8th 2017
Keywords for this recipe:For 1 cake, you will need:
- 1
129 ml butter - 2
125 ml caster sugar - 3
10 ml Vanilla sugar - 4
78 ml flour - 5
227 ml ground almonds - 6
3 tablespoons rum - 7
2 pinches salt - 8
3 Eggs - 9
100 ml icing sugar - 10 1 tablespoon rum
Change measures:
Times for this recipe
Preparation: 23 min.
Resting: 30 min.
Cooking: 35 min.
All in all: 1 hour 28 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: 129 ml butter cut into small pieces, 125 ml caster sugar, 10 ml Vanilla sugar, 78 ml flour, 227 ml ground almonds, 3 tablespoons rum and 2 pinches salt.
Start mixing on slow speed.
Put into a food-mixer bowl: 129 ml butter cut into small pieces, 125 ml caster sugar, 10 ml Vanilla sugar, 78 ml flour, 227 ml 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 ml 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 : 4.89 €
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: Stewed plums, Plum and almond panna cotta, Vanilla ice cream, Caramelized pear custard tart, Peach and verbena feuilleté, ... See them all 350
Butter
Like these other recipes: Butter cream, Gâteau Breton (Brittany butter cake), French Family Cake, Roast pork with sage, cooked in a bag., Naan, ... See them all 449
Icing sugar
Like these other recipes: Croute à thé, Pistachio "Financiers", Mirlitons, Little Christmas biscuits, Almond dacquoise, ... See them all 59
Ground almonds
Like these other recipes: Apple Strudel, Sweetcrust pastry (pâte sablée), Pear, grapefruit and pistachio tart, Checkerboard biscuits, Macaronade mixture, ... See them all 44
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