Gateau Nantais- France #73

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Gateau Nantais- France #73

A simple cake, from the French city of Nantes. The almond genoise is soaked in a rum syrup and covered with a rum-infused royal icing. Unlike many other cake recipes, this recipe calls for salted butter.

Syrup: (make this first)

5 T. granulated sugar
2/3 c. water

Cake:

9 T. salted butter, room temperature, plus more the pan
3/4 c. granulated sugar
1-1/4 c. almond meal/flour
3 eggs, lightly beaten
1/3 c. all-purpose flour
1/2 c. dark rum

Icing:

7/8 c. confectioners' sugar
water, as needed

  1. Syrup: Combine the sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves, then increase the heat to high and bring to a rolling boil.  Immediately remove from the heat; cool to room temperature


  1. Cake:  Preheat oven 350F. Butter 8"springform pan. Line bottom with parchment paper then butter the paper.
  2. Combine the 9T. of butter and the granulated sugar in the bowl of a stand mixer.  Beat on medium-low speed until creamy and smooth.  Add almond meal/flour, beating until well incorporated, and then add the slightly beaten eggs in 3-4 additions, beating until well incorporated.
  3. Add the all-purpose flour and 3 T, of rum; increase the speed to medium and beat just long enough to create a smooth, thick batter.
  4. Transfer the batter to the pan, spreading it evenly. Bake 30-40mins.--just until set in the center and the cake begins to pull away from the sides of the pan.  The finished cake should be a deep blond/golden color.  If the cake seems to be browning too quickly in the last 10 mins., cover it loosely with aluminum foil.
  5. Stir 4 T. of the remaining rum into the cooled sugar syrup.
  6. As soon as the cake is out of the oven, slide a knife around the edges to loosen it from the sides of the pan. Carefully turn out onto a wire cooling rack, quickly peel off the parchment paper and then turn it top side up onto a second rack seated in a rimmed baking sheet.
  7. Immediately brush about half of the rum-infused sugar syrup all over the cake.  Let it cool completely; then brush it again with the remaining syrup (you may not use quite all of it).
  8. Icing: Whisk together the confectioners' sugar and the remaining rum in a bowl, until very smooth, adding just enough water to create a thick yet drizzling consistency. Spread the icing over the top of the cake, allowing it to drip down the sides.
  9. Let the cake rest for a day, so the syrup can fully soak in.  The icing will set, helping to keep the cake moist.

Results: A very simple and delicious cake to make and eat. The cost of the almond flour was a bit of a surprise. It definitely has a rum flavor, which I find yummy.  However, some folks may not like it.

Bottom Line:I'm so glad I tried this recipe. It is definitely a keeper. I originally made this cake for a party but I decided that the rum flavor might put a lot of folks off, especially children. So, we will drink it alone, I mean eat it alone.

Please share this blog with those who like to eat their rum instead of drinking it. Thanks


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