Gâteau Nantais

Gâteau Nantais

A classic almond butter cake from Nantes, in the Loire-Atlantique region of France. It is traditionally finished with a glaze and a generous soak of rum, giving it a moist, fragrant crumb.

Prep

20 min

Cook

45 min

Total

65 min

Serves

8

Difficulty

Medium

Recipe ingredients

• •150 g (1 cup) ground blanched almonds, almond meal/flour
• •150 g (¾ cup + 2 tbsp) caster sugar, fine granulated sugar
• •120 g (½ cup) unsalted butter, softened, plus extra for the tin
• •100 g (¾ cup minus 1 tbsp) plain flour (all-purpose), sifted
• •3 whole large eggs, room temperature
• •1 pinch fine sea salt
• •1 tsp baking powder
• •30 ml (2 tbsp) dark rum, for the batter (e.g. Negrita); divide the rest for the soak
• •100 g (¾ cup + 1 tbsp) icing sugar (powdered sugar), for the rum glaze
• •30 ml (2 tbsp) dark rum, for soaking the baked cake
• •15 g (1 tbsp + 1 tsp) lemon juice, fresh, for the glaze

Steps

1. 1 Preheat the oven to 180°C (350°F). Butter a 22 cm (9 in) round cake tin, line the base with parchment, and lightly flour the sides.
2. 2 In the bowl of a stand mixer fitted with the paddle (or in a large bowl with a wooden spoon), cream the softened butter with the caster sugar until pale and fluffy, about 4–5 minutes.
3. 3 Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl so the mixture stays emulsified.
4. 4 Fold in the ground almonds, the sifted flour, baking powder and salt, then stir in the 30 ml (2 tbsp) of rum. Stop as soon as the batter is smooth; do not overmix.
5. 5 Pour the batter into the prepared tin and level the surface. Bake on the middle rack for 40–45 minutes, until the top is deep golden, the edges pull away slightly from the tin, and a skewer inserted in the centre comes out with only a few moist crumbs. The internal temperature should read about 95°C (203°F).
6. 6 Leave the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack. While it is still warm, brush the top and sides evenly with the 30 ml (2 tbsp) of rum set aside for soaking; let the liquid absorb before glazing.
7. 7 For the rum glaze, whisk the icing sugar with the lemon juice and just enough rum (about 15 ml / 1 tbsp, add drop by drop) to make a thick but pourable icing. Pour it over the centre of the cooled cake and let it run naturally toward the edges; do not spread it.
8. 8 Allow the glaze to set for at least 1 hour at room temperature before slicing. Serve at room temperature. Keeps 3 days in an airtight tin; flavour improves on day two.