Gateau Nantais is simple but delicious cake that has been famous for centuries in Nantes, Pays de la Loire. This recipe is from a legendary chef, Gerard Ryngel, of restaurant Villa Mon Rêve, a concoction of sugar, almonds, butter and Caribbean rum, a reminder of Nantes’ credentials as a great trading port.
Ingredients – for 4 cake lovers, or 6 disciplined cake fans!
15g vanilla sugar (optional)
125 salted butter
100g ground almond
60ml dark rum
50g icing sugar
Use a 22cm (8 inch) baking tin
How to make a gateau Nantais
Beat the softened sugar and butter together.
Add the almond flour and beaten eggs – one at a time.
Mix completely until sugar has dissolved.
Fold in the sieved flour – don’t overmix it.
Add 20 ml rum.
Grease or line the baking tin and pour the mixture in.
Bake for 40-45 minutes at 180 deg C.
The cake will be golden and risen when cooked. Remove from the tin, keep it face down and while still hot – pour over 20ml rum.
When cooled, make the icing with the icing sugar 20ml rum.
Spread the icing.
If you can bear it, leave to the next day before you eat it – it tastes better the day after!
Find out more about Nantes at: levoyagesanantes.fr