Gâteau Nantais with Almond and Rum

Ingredients

• 200g (1 ¾ cups) all-purpose flour 200g (1 ¾ cups) all-purpose flour
• 200g (1 ¾ cups) ground almonds 200g (1 ¾ cups) ground almonds
• 200g (1 cup) unsalted butter, softened 200g (1 cup) unsalted butter, softened
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 4 large eggs 4 large eggs
• 1 tsp baking powder 1 tsp baking powder
• 1 tsp almond extract 1 tsp almond extract
• ½ tsp vanilla extract ½ tsp vanilla extract
• ¼ cup dark rum ¼ cup dark rum
• 100g (¾ cup) powdered sugar 100g (¾ cup) powdered sugar
• 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

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 3.
   Add the eggs, one at a time, beating well after each addition.
4. 4.
   In a separate bowl, whisk together the flour, ground almonds, and baking powder.
5. 5.
   Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. 6.
   Stir in the almond extract and vanilla extract.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top.
8. 8.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. 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.
10. 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.
11. 11.
    Allow the cake to cool completely in the pan before transferring it to a serving plate.
12. 12.
    For the icing, mix together the powdered sugar and a tablespoon of rum until smooth. Spread the icing over the cooled cake.
13. 13.
    Garnish with sliced almonds for an extra touch of elegance.
14. 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.