Gâteau Nantais (Nantes Cake)
Gâteau nantais is a kind of pound cake made with almond flour and rum.
125 g half-salted butter, softened
150 g white granulated sugar
100 g almond flour
3 eggs
40 g flour
2 tablespoons rum
2 tablespoons rum
2 tablespoons water
2 tablespoons rum
50 g icing sugar
Cream the butter and sugar for 2–3 minutes by hand or using a mixer at low speed.
2–3 minutes
Add almond flour, and mix to combine.
In a large bowl, beat the eggs with a fork. Incorporate them into the butter and sugar mixture.
Add the flour and 2 tablespoons of rum.
Pour the batter into a buttered cake pan.
Bake for 45 minutes at gas mark 5 (150 °C).
45 minutes
As soon as you take the cake out of the oven, sprinkle the cake with mix of 2 tablespoons of rum and 2 tablespoons of water. Cool completely, then unmold.
When the cake is cold, make the icing by combining the icing sugar and rum. Add a few drops of water if necessary, stirring well between each addition of water, to make a thick but flowing glaze.
Pour the icing on the cake, and spread it well.
- •For this cake, it is best to glaze and serve the day after it is baked and soaked.