Gateau Nantais is straightforward however scrumptious cake that has been well-known for hundreds of years 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 terrific buying and selling port.
Substances – for 4 cake lovers, or 6 disciplined cake followers!
150g sugar
15g vanilla sugar (optionally available)
125 salted butter
100g floor almond
40g flour
3 eggs
60ml darkish rum
50g icing sugar
Use a 22cm (8 inch) baking tin
Methods to make a gateau Nantais
Beat the softened sugar and butter collectively.
Add the almond flour and overwhelmed eggs – one by one.
Combine utterly till sugar has dissolved.
Fold within the sieved flour – don’t overmix it.
Add 20 ml rum.
Grease or line the baking tin and pour the combination in.
Bake for 40-45 minutes at 180 deg C.
The cake might be golden and risen when cooked. Take away from the tin, hold it face down and whereas nonetheless sizzling – pour over 20ml rum.
When cooled, make the icing with the icing sugar 20ml rum.
Unfold the icing.
For those who can bear it, go away to the following day earlier than you eat it – it tastes higher the day after!
Discover out extra about Nantes at: levoyagesanantes.fr
