How to Make Gateau Nantais - a Cake With Rhum

by Sonia Fares/سونيا فارس /Соня фарис

A cousin of baba au rhum. Developed early 19th C. Specialty of Nantes north east of France, a city port for imports from the French West Indies; from where the rhum, cane sugar and vanilla arrived.

Supplies

  • 125 Grams Butter salted
  • 125 Grams Coconut sugar or cane sugar
  • 125 Grams Almond meal
  • 1 Vanilla pod or 1Tsp vanilla extract
  • 40 Grams all purpose flower
  • 3 Eggs
  • 100 Grams Icing sugar
  • 100 Grams Rhum 10 cl
  • Instructions

    Step 1

    Step 2

    Mix butter and sugar until fluffy and light add almonds,flour and vanilla then the eggs; one at a time and 2 TBsp of rhum. Cook in a round mould 19 cm in 180 degrees oven around 30 mins.

    Step 3

    Out from the oven. Baste with rhum. Turn on cooling rack and baste with rhum. let cool. Then glaze with icing

    Step 4

    Glazing: mix the icing sugar and the rest of the rhum. Spread a thick layer. over the cake. This will give most of the rhum taste..

    Step 5

    It is up to you to choose. According to your preference and that of your guests. Bon appetit. This is google photo

    Step 6

    Here is the thick icing with most of the rhum. So as those who like less rhum can discard the icing. The original recipe uses the rhum to drench the cake and the icing is thinner.