Gâteau Nantais (Nantes Cake)
Gâteau nantais is a French pound cake built on almond flour and rum, and it is worth making for how the rum is used. Some goes into the batter, some is sprinkled over the cake while it is still hot, and more goes into the glaze. The result is a moist, fragrant almond cake. It keeps well and improves overnight, so it suits baking a day ahead.
Instructions
Beat the softened butter and granulated sugar together for 2 to 3 minutes, by hand or with a mixer on low speed, until well combined. Stir in the almond flour until evenly mixed.
Break the eggs into a large bowl and beat them lightly with a fork. Mix them into the butter and sugar mixture until smooth.
Add the flour and the first 2 tablespoons of rum, and stir until the batter is uniform. Pour it into a buttered cake pan.
Bake for 45 minutes at gas mark 5 (150 °C).
Mix 2 tablespoons of rum with 2 tablespoons of water. As soon as the cake comes out of the oven, sprinkle this over the top so it soaks in while the cake is hot. Leave the cake to cool completely, then turn it out of the pan.
Once the cake is cold, stir the icing sugar with 2 tablespoons of rum. If the icing is too stiff, add water a few drops at a time, stirring well after each addition, until it is thick but still pours.
Pour the icing over the cake and spread it across the top. For the best result, glaze and serve the cake the day after baking and soaking.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
