Gateau Nantais Recipes

NANTES CAKE (GATEAU NANTAIS)

Nantes Cake (Gateau Nantais) image

This rich yet simple cake has been a specialty in the western French city of Nantes since the 18th century.

Provided by From cookbook author Jamie Schler

Yield 8

Number Of Ingredients 10

Ingredients

5 tablespoons (75 grams) granulated sugar
2/3 cup (155 milliliters) water
Scant 9 tablespoons (1 stick plus 1 tablespoon; 125 grams) salted butter (see headnote), at room temperature, plus more for the pan
3/4 cup (150 grams) granulated sugar
Generous 1 1/4 cups (125 grams) almond meal/flour
3 large eggs, lightly beaten
1/3 cup (40 grams) all-purpose flour
Scant 1/2 cup (100 mls) dark rum
7/8 cup (100 grams) confectioners' sugar
Water, as needed

Steps:

1 For the syrup: Combine the granulated 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
2 Immediately remove from the heat; cool to room temperature
3 Meanwhile, make the cake: Preheat the oven to 350 degrees
4 Use some butter to grease your 8-inch cake pan, then line the bottom with parchment paper
5 Lightly butter the paper, too
6 Combine the 9 tablespoons of butter and the granulated sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium-low speed until creamy and smooth
7 Add the almond meal/flour, beating until well incorporated, and then the eggs in three or four additions, beating until well incorporated
8 Add the flour and 3 tablespoons of the rum; increase the speed to medium and beat just long enough to create a smooth, thick batter
9 Transfer the batter to the pan, spreading it evenly
10 Bake (middle rack) for 40 to 45 minutes -- just until set in the center and the cake begins to pull away from the sides of the pan
11 The finished cake should be a deep blond/golden color
12 If the cake seems to be browning too quickly in the last 10 or 15 minutes of oven time, cover it loosely with aluminum foil
13 Stir 4 tablespoons of the remaining rum into the cooled sugar syrup
14 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
15 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
16 Immediately brush about half of the rum-infused sugar syrup all over the cake
17 Let it cool completely; then brush it again with the remaining syrup (you may not use quite all of it)
18 To make the 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 (like royal icing)
19 Use a spatula or offset knife to spread the icing over the top of the cake, allowing it to drip down the sides
20 Let the cake rest for a day, so the syrup can fully soak in
21 The icing will set, helping to keep the cake moist
22 When ready to serve, cut into thin wedges

Nutrition Facts : Calories 340 calories, Fat 18 g, Carbohydrate 38 g, Cholesterol 85 mg, Fiber 1 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 33 g

GATEAU NANTAIS

Gateau Nantais image

I learned this recipe on an exchange I took to France last year, a specialty of the city of Nantes which in days long ago was a port where things such as rum, almonds, and slaves were traded. The icing was a bit strong for me at first, but I took a liking to it. It was a hit with everyone who tried it when I got back. The French really know how to cook from scratch!

Provided by blanks

Categories Dessert

Time 55m

Yield 6-8 slices, 6-8 serving(s)

Number Of Ingredients 8

Ingredients

100 g sugar
100 g butter
200 g almond powder
200 g flour
4 eggs
4 tablespoons rum
2 tablespoons rum
confectioners' sugar (icing)

Steps:

For the icing mix icing sugar with the 2 tbsp of rum until it reaches a consistency and taste that you are happy with
let butter soften and combine the ingredients.
Bake at 350-375 degrees (Fahrenheit) or 200 celcius for 40 minutes.
Let cool and ice, serves six or more people.

Nutrition Facts : Calories 385.5, Fat 17.1, SaturatedFat 9.6, Cholesterol 176.6, Sodium 142.9, Carbohydrate 42.4, Fiber 0.9, Sugar 17, Protein 7.8

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