Gâteau Nantais (Almond and Rum Cake)
This almond and rum cake was invented at the beginning of the twentieth century in Nantes in the west of France, and was developed by the same company that created the famous cookies Petits Beurres.
Serves: 6Hands-on: 10 minutesTotal: 50 minutesDifficulty: Easy
- 1⁄2 lb. plus 1 Tbsp. salted butter, diced and at room temperature, divided
- 1 1⁄2 cups sugar
- 2⁄3 cup all-purpose flour
- 1 1⁄3 cups almond flour
- 6 large eggs
- 3⁄4 cup rum, divided
- 1⁄3 cup powdered sugar
- Preheat the oven to 350°F.
- In a large bowl, stir the 1⁄2 pound butter using a wooden spoon until it’s smooth, and slowly add the sugar, the flour, and the almond flour.
- In a medium bowl, whisk the eggs steadily, then pour them in the large bowl. Stir continuously, then add 1⁄4 cup rum. Whisk until the mixture is smooth and combined. Butter a 9-inch round springform pan with 1 tablespoon butter. Pour the batter in it, and bake for 40 minutes.
- As soon as you take the cake out of the oven, pour 1⁄4 cup rum over it. Let it cool down, then prepare the icing.
- In a small bowl, stir 1⁄4 cup rum with the powdered sugar. Spread on top of the cake.
- Serve cold, preferably the next day.