![Gâteau Nantais with Almond and Rum](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/gateau-nantais-with-almond-and-rum--980bcbb7-5a05-423e-b905-8fbcd7604b8b.png)
Recipe
Gâteau Nantais with Almond and Rum
Indulgent Almond-Rum Cake: A French Delight
4.7 out of 5
Gâteau Nantais is a classic French dessert hailing from the city of Nantes. This delectable cake is characterized by its rich almond flavor and a hint of rum, making it a true delight for the taste buds.
Metadata
Preparation time
20 minutes
Cooking time
35-40 minutes
Total time
1 hour
Yields
8 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Kosher, Low sodium, Nut-free (if almond extract is omitted), Soy-free
Allergens
Almonds, Eggs, Dairy (can be omitted if using dairy-free alternatives)
Not suitable for
Vegan, Gluten-free, Dairy-free, Egg-free, Paleo
Ingredients
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200g (1 ¾ cups) all-purpose flour 200g (1 ¾ cups) all-purpose flour
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200g (1 ¾ cups) ground almonds 200g (1 ¾ cups) ground almonds
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200g (1 cup) unsalted butter, softened 200g (1 cup) unsalted butter, softened
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200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
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4 large eggs 4 large eggs
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1 tsp baking powder 1 tsp baking powder
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1 tsp almond extract 1 tsp almond extract
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½ tsp vanilla extract ½ tsp vanilla extract
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¼ cup dark rum ¼ cup dark rum
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100g (¾ cup) powdered sugar 100g (¾ cup) powdered sugar
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Sliced almonds, for garnish Sliced almonds, for garnish
Nutrition
- Calories (kcal / KJ): 420 kcal / 1760 KJ
- Fat (total, saturated): 26g, 12g
- Carbohydrates (total, sugars): 40g, 26g
- Protein: 7g
- Fiber: 2g
- Salt: 0.1g
Preparation
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1.Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
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2.In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
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3.Add the eggs, one at a time, beating well after each addition.
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4.In a separate bowl, whisk together the flour, ground almonds, and baking powder.
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5.Gradually add the dry ingredients to the butter mixture, mixing until just combined.
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6.Stir in the almond extract and vanilla extract.
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7.Pour the batter into the prepared cake pan and smooth the top.
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8.Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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9.While the cake is baking, prepare the rum syrup by heating the rum and powdered sugar in a small saucepan until the sugar dissolves.
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10.Once the cake is out of the oven, poke several holes on the surface with a skewer and pour the rum syrup over the cake.
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11.Allow the cake to cool completely in the pan before transferring it to a serving plate.
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12.For the icing, mix together the powdered sugar and a tablespoon of rum until smooth. Spread the icing over the cooled cake.
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13.Garnish with sliced almonds for an extra touch of elegance.
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14.Slice and serve the Gâteau Nantais with a cup of coffee or tea.
Treat your ingredients with care...
- Almonds — Make sure to use ground almonds for the cake batter and sliced almonds for garnishing. Freshly ground almonds will provide the best flavor and texture.
- Rum — Opt for a dark rum with a rich flavor profile to enhance the cake's taste. If you prefer a milder rum flavor, reduce the amount of rum in the syrup.
Tips & Tricks
- For an extra boozy kick, brush the cake with additional rum syrup before applying the icing.
- If you don't have almond extract, you can substitute it with vanilla extract, although the almond flavor will be less pronounced.
- To make the cake extra moist, wrap it in plastic wrap and refrigerate overnight before serving.
- Serve the Gâteau Nantais with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and textures.
- Leftovers can be stored in an airtight container at room temperature for up to 3 days.
Serving advice
Serve the Gâteau Nantais as a dessert after a French-inspired meal. Cut the cake into elegant slices and present it on individual dessert plates. Dust each slice with powdered sugar and garnish with a sprig of fresh mint for a touch of sophistication.
Presentation advice
To enhance the presentation, place a decorative doily or stencil on top of the cake and dust it with powdered sugar. Carefully remove the doily or stencil to reveal a beautiful pattern on the cake's surface. Serve the cake on a cake stand or a decorative platter for an elegant touch.
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