Nantes Cake Gateau Nantais Recipes

NANTES CAKE (GATEAU NANTAIS)

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

GATEAU NANTAIS

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.