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Gâteau nantais — almond cake from Nantes with rum icing
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Source: https://recipheon.com/en/recipes/desserts/gateau-nantais-almond-cake-from-nantes-with-rum-icing
About this recipe
Gâteau nantais is a low, moist almond cake from Nantes, soaked with rum and covered with a thin layer of pale icing. Softened butter, ground almonds and eggs give it a delicate, close crumb. Rum is added in three stages: to the batter, to soak the warm cake, and to the icing applied once the cake has cooled completely. This home version is made in a round pan measuring 22 cm across. Allow time for the butter to soften, the cake to cool and the icing to set; all these rests are included in the recipe time. Cut the finished cake into eight servings.
Ingredients
For a cake in a 22 cm pan
130 g unsalted butter: 125 g for the batter and 5 g for the pan
150 g white sugar
100 g ground blanched almonds
150 g whole eggs without shells (about 3 size M eggs)
40 g type 550 wheat flour
60 g amber rum with 40% alcohol: 20 g each for the batter, soaking and icing
80 g pure confectioners' sugar
2 g salt
Steps
Take the butter out of the refrigerator for about 30 minutes to soften. Set aside 125 g for the batter. Line the base of a round 22 cm pan with parchment paper and thinly grease the sides with all the remaining 5 g butter. Weigh the rum into three small dishes, 20 g in each. Preheat the oven to 175°C with conventional top and bottom heat.
Put 125 g softened butter in a bowl. Add all the white sugar and salt. Beat with an electric mixer or stir vigorously with a spatula for about 3 minutes, until paler and creamy. Scrape down the sides of the bowl.
Mix in all the ground almonds. Lightly beat the eggs in a separate small bowl and add to the batter in three additions, mixing after each until combined. Scrape the bottom and sides of the bowl to keep the consistency even.
Sift all 40 g flour into the batter and add one weighed portion of 20 g rum. Mix briefly with a spatula, just until the dry flour disappears. Transfer all the batter to the prepared pan and level the surface.
AI-generated Place the pan on the middle rack of the oven and bake for about 40–45 minutes. The cake should be evenly golden, and a thin skewer inserted in the center should show no traces of raw batter. If the top darkens too quickly, cover it loosely with aluminum foil. Remove the pan from the oven.
Once the cake has pulled slightly away from the sides of the pan, carefully invert it onto a flat plate so the base faces upward. Remove the pan and paper. Brush the still-warm surface with the second portion of 20 g rum, applying it gradually and letting it soak in. Leave the cake to cool completely for about 90 minutes.
AI-generated Only once the cake has cooled completely, mix all 80 g confectioners' sugar with the last portion of 20 g rum until smooth. Use a spatula to spread a thin, even layer over the top of the cake. Use all the icing, scraping it from the sides of the small bowl.
AI-generated Leave the cake for about an hour, until the icing stops spreading and firms up slightly on the surface. Cut into eight servings. Once the icing has set, keep the remaining cake covered in the refrigerator and eat within 3 days. Take the portions out briefly before serving so the butter in the crumb can soften.
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