Le Gateau Nantais

Gateau Nantais Recipe

Ingredients (approximately 12 thin slices)

150g caster sugar

125g salted butter softened at room temperature (plus 5g to butter the cake tin)

100g ground almonds

3 eggs

40g plain flour

40ml dark rum*

For the rum icing

60g icing sugar

20ml dark rum*

1. Preheat the oven to 180˚C (160˚C fan).

Butter a 22cm-diameter cake tin and line the bottom with a circle of baking paper (which you should butter too).

2. In a large bowl, cream the softened butter and sugar until light and fluffy (use an electric mixer or whisk to do so - if using the latter, cream the ingredients vigorously). Mix in the ground almonds then the eggs one by one.

3. Fold in the flour with a wooden spoon and mix in 20ml of dark rum.

Transfer the batter into the cake tin and place on the middle shelf of the oven. Bake for 40 to 45 minutes (check that it is cooked through by inserting a skewer or thin knife blade in the centre, it should come out clean).

4. Turn out the cake onto a plate, remove the piece of baking paper and while the cake is upside down, drizzle the remaining dark rum (20ml) over the bottom. Once the liquid is absorbed, delicately turn the cake back onto a wire rack to cool down.

5. Mix the icing sugar and 20ml of dark rum together. Once the cake has cooled down completely, spread the rum icing over the top with a spatula. Let it set. 

This cake is better eaten the next day. Once the icing has set, you can cover the cake loosely and keep it in the fridge. It will keep for up to a week.

Serve in thin slices (I get about 12 but you can make them a bit larger if you prefer) with tea and coffee.

​Note: * If you intend to serve this cake to children or people who do not consume alcohol, substitute the dark rum for lemon juice or orange blossom water.

Bon appétit!