Cookbook:Gâteau Nantais (Nantes Cake)

| French Cuisine

Gâteau nantais is a kind of pound cake made with almond flour and rum.

Cake

 * 125 g half-salted butter, softened
 * 150 g white granulated sugar
 * 100 g almond flour
 * 3 eggs
 * 40 g flour
 * 2 tablespoons rum

Soak

 * 2 tablespoons rum
 * 2 tablespoons water

Glaze

 * 2 tablespoons rum
 * 50 g icing sugar

Procedure

 * 1) Cream the butter and sugar for 2–3 minutes by hand or using a mixer at low speed.
 * 2) Add almond flour, and mix to combine.
 * 3) In a large bowl, beat the eggs with a fork. Incorporate them into the butter and sugar mixture.
 * 4) Add the flour and 2 tablespoons of rum.
 * 5) Pour the batter into a buttered cake pan.
 * 6) Bake for 45 minutes at gas mark 5 (150 °C).
 * 7) 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. Cool completely, then unmold.
 * 8) When the cake is cold, make the icing by combining the icing sugar and rum. Add a few drops of water if necessary, stirring well between each addition of water, to make a thick but flowing glaze.
 * 9) Pour the icing on the cake, and spread it well.

Notes, tips, and variations

 * For this cake, it is best to glaze and serve the day after it is baked and soaked.