Cookbook:Gâteau nantais

Gâteau nantais
Category French recipes

Cookbook | Ingredients | Recipes | French Cuisine


For the cake:

  • 150 g of sugar
  • 125 g half-salted butter, softened
  • 100 g of almond flour
  • 40 g flour
  • 3 eggs
  • 2 tablespoons of rum

To soak the cake:

  • 2 tablespoons of rum
  • 2 tablespoons of water

For glazing:

  • 2 tablespoons of rum
  • 50 g icing sugar


  • Cream the butter and sugar for 2 or 3 min (by hand or using a mixer at low speed)
  • Add almond flour.
  • In a large bowl, beat the eggs with a fork and then incorporate them into the almond flour, butter and sugar mix.
  • Add the flour and 2 tablespoons of rum.
  • Pour the dough into a buttered pan
  • Cook for 45 min at gas mark 5 (150 degrees Celcius)
  • 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.
  • When the cake is cold, make the icing: mix the icing sugar and rum.
  • Add a few drops of water if necessary, stirring well between each addition of water, so as to have a thick but flowing glaze.
  • Pour the icing on the cake and spread it well.

Notes It is a cake which is better to cook and soak the day before and glaze the same day.