13 February 2020

French Almond-Rum Cake - Gateau Nantais

French Almond-Rum Cake - Gateau Nantais / www.delightfulrepast.com

Gateau Nantais (pronounced GAT-toe nahn-tay, sort of) is a traditional cake of Nantes, a city on the delta of the Loire in western France. The city is famous for its fleur de sel and its salted butter, so its inhabitants might be outraged that I have made the famous cake with unsalted butter, but organic unsalted butter is the only kind of butter I ever use.

If you make this recipe with salted butter, reduce the salt from 1/2 teaspoon to 1/4 teaspoon. Most versions of the recipe call for a good deal more rum than I've used, though I think I've used a drop more of it than did Phil, from whose blog, As Strong As Soup, I first heard of the cake some years ago. So I'll leave the amount of rum up to you.


French Almond-Rum Cake - Gateau Nantais / www.delightfulrepast.com


With mostly almond flour and just a tiny amount of wheat flour, the cake is so close to gluten-free I thought I'd just use a gluten-free flour blend and make it a cake I can serve to my GF friends. But you can just use regular all-purpose flour as well. It's lovely and delicious with toasted sliced almonds on top, but I went traditional with this one.

Of course, you can eat it right away, but this cake is even better the next day. So do make it the day before you plan to serve it. And, if you like, please Pin it and share it. This was a lovely cake to celebrate my 10th blogiversary!



French Almond-Rum Cake - Gateau Nantais / www.delightfulrepast.com
  

French Almond-Rum Cake - Gateau Nantais


(Makes one 7-inch round cake)

The Cake

1/3 dip-and-sweep cup (1.67 ounces/47 grams) gluten-free 1 to 1 Baking Flour or unbleached all-purpose flour
3/4 teaspoon non-GMO baking powder
1/2 teaspoon salt
3 large eggs (medium in UK)
1 stick (4 ounces/113 grams) unsalted butter, room temperature
3/4 cup (5.25 ounces/149 grams) sugar (I use 1/2 cup)
1 1/4 cups (4.5 ounces/128 grams) almond flour*
1 to 2 tablespoons (0.5 to 1 fluid ounce/15 to 30 ml) dark rum

1/8 teaspoon almond extract

* I use Bob's Red Mill Super-Fine Almond Flour From Blanched Whole Almonds

The Syrup

1 1/2 tablespoons (0.64 ounce/18 grams) sugar
3 tablespoons (1.5 fluid ounces/ml) water
1 tablespoon dark rum

The Glaze

3/4 packed cup (3 ounces/85 grams) powdered sugar
1/16 teaspoon (a pinch) salt
2 teaspoons dark rum

2 teaspoons water, a bit more if needed

The Optional Garnish

1/4 cup (1.125 ounces/32 grams) sliced almonds, toasted



1 Preheat oven to 350F/180C/Gas4. Generously butter a 7-inch/18 cm round cake tin or removable-bottom pan. Put a round of baking parchment paper in the bottom and butter it as well. 


2 In a small bowl, vigorously whisk together the flour, baking powder and salt. In a 2-cup glass measure or small bowl, lightly beat the eggs.

3 In a stand mixer, or using an electric hand mixer and large bowl, cream the butter and sugar together until light and fluffy, about 3 to 5 minutes. Scrape the bowl, then add the almond flour, beating on medium speed just until incorporated, about 1 minute.

4 Add the eggs, about a third at a time, beating for about 20 seconds after each addition. On medium-high speed, beat until light and fluffy, about 3 minutes. On low speed, gradually mix in the flour just until incorporated. With silicone spatula, stir in the rum and almond extract and scrape the bowl. 

5 Scrape the batter into the prepared pan and smooth the surface. Bake for 50 to 55 minutes, until golden brown. 

6 During the last 20 minutes of baking, make the syrup. In 1-quart saucepan, combine the sugar and water. Bring to a boil, stirring until the sugar is dissolved, then boil for 3 minutes. Off heat, stir in the rum. Then simmer for 2 minutes.

7 When the cake is done, cool in pan on a wire rack for 5 minutes then turn it out onto a wire rack, bottom side up. Immediately peel away the baking parchment paper and brush the top and sides of the cake with the rum syrup. Cool completely, about 1 hour. Transfer to serving platter.


8 Make the glaze in a 1.5-quart mixing bowl. Vigorously whisk the powdered sugar and salt and smoosh out the big lumps, then whisk in the dark rum. Gradually whisk in enough water to make a rather thick (not too runny), smooth glaze. Pour the glaze onto the center of the cake, then spread it out toward the edges, letting a bit drip down the sides. An offset spatula (OXO Good Grips calls theirs a bent icing knife) is handy for the task. 

9 Optional: Sprinkle top with toasted sliced almonds. Let stand at room temperature for at least an hour. Cover with a cake dome and store at room temperature. Will keep for a few days, I suppose; but I don't know because I put half the cake in the freezer.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

63 comments:

Angie's Recipes said...

The cake looks so beautiful with that simple glaze!

Pauline Wiles said...

What? We have to wait a day?? I don't think that's going to work out, Jean. In fact, I'm reading this before breakfast and even that is a significant mistake! Congrats on adopting your new blogging schedule.

Jean | DelightfulRepast.com said...

Thank you, Angie. If you wanted a perfectly white glaze, you'd need to use light rum rather than dark rum, but I'm into beige!

Jean | DelightfulRepast.com said...

Thanks so much, Pauline. And you don't have to wait if you don't want to--go ahead and make it for breakfast!

Vee said...

Sounds so good, looks so fine. ☺️

Jean | DelightfulRepast.com said...

Vee, thanks so much!

Thomas "Sully" Sullivan said...

“Let them eat cake!” I’ll have a serving of that. Sounds delicious. I’ll eat the title first. Then the frosting. And the cake part looks good enough to…eat. I suppose eating it in a saucer of milk is out of the question. Just thought I’d ask. “French…almond…run” – gritty language for gourmet and grunge guy alike.

Tamago said...

I've never heard of Gateau Nantais before but it looks sooo good! I would prefer unsalted butter, too :-)

Jean | DelightfulRepast.com said...

Sully, it's a lovely cake all right. Of course, I prefer it without the syrup and icing, but we all know how extreme I am about sugar.

Jean | DelightfulRepast.com said...

Tamago, thank you. I'm a real fan of baking with almond meal. And butter is the best!

Phil in the Kitchen said...

You're right, I didn't use as much rum as might be thought traditional when I made this cake. That's not because I don't like rum in cakes but just because I wanted to emphasise the almond flavour a little more. Of course, it does depend on just how strong the flavour of your rum might be. I have a feeling that I was working through a bottle of one of Pusser's overproof Navy rums at the time and that wasn't short of flavour. Your cake looks great and a piece would be most welcome right now. I only use unsalted butter, but I'd never admit it if I happened to be in Brittany.

Jean | DelightfulRepast.com said...

Phil, thank you. I saw recipes that called for huge amounts of rum that would completely take over the cake. What is the point of using almond meal (more expensive than plain flour) if you're going to drown out the flavor with rum? I agree, emphasize the almond! I used a standard proof rum, Myers's original dark rum, not strong enough for the Navy apparently!

TONY said...

A fortnight has passed already, Jean. Time flies when you are having fun.
Would you believe it I am just in the process of looking at my standard Victoria Sponge recipe. My Aunt Jess is 90 years old on the 21st, a week on friday. We are going to have an afternoon birthday tea for her on her birthday and I have been asked to make a cake. I had in mind a simple Victoria Sponge with strawberry jam and whipped cream but your Franch Almond Rum Cake looks very good. I am now thinking I will make A Victoria Sponge and also your delicious looking cake too.
How is semi-retirement going? All the best, Tony

TONY said...

Just a thought. I have a great bottle of rum. Mount Gay, from Barbados. We have Barbadian friends who bring us back a bottle whenever they visit their home over there. The trouble is it is such a lovely rum to drink. Can I bring myself to put some of it in a cake? Maybe! I’ll think about it. Tony

Jean | DelightfulRepast.com said...

Yes, Tony, make both! Surely a 90-year-old deserves both if anyone does. I'll leave the rum choice to you, I'm not a connoisseur of rum, just always buy the one decent rum for cooking and for the occasional request of a guest.

Sandi@ Rose Chintz Cottage said...

Jean, your cake looks lovely with just a simple glaze! I always prefer a simple cake to those fancy ones.

kitty@ Kitty's Kozy Kitchen said...

Your cake looks scrumptious, Jean, and perfect with a cup of tea! Wish I could share a slice with you right now.
Happy ❤️ Day!

Laura B said...

This looks so decadent! Thanks for sharing this recipe! I need to try it out! Yum!

Julie's Creative Lifestyle said...

Your cake looks so good and I bet tastes delicious Jean. Thanks for the recipe to make it. Thanks too for the blog visit and I hope you try out the bean soup sometime.

Dee | Grammy's Grid said...

Yum, sounds good! My hubby would like this recipe! Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 9 where I leave a comment and share all entries on social media if share option is available, open February 1 to 26.

Jean | DelightfulRepast.com said...

Sandi, thank you! I do, too.

Jean | DelightfulRepast.com said...

Thanks, Kitty. Yes, with a cup of tea!

Jean | DelightfulRepast.com said...

Thanks so much, Laura. Let me know how you liked it.

Jean | DelightfulRepast.com said...

Julie, thank you. I hope you'll try it soon!

Jean | DelightfulRepast.com said...

Dee, thanks. You are definitely the linkup hostess with the moistest!

Dee | Grammy's Grid said...

You're too kind and I see that play on words - moistest!!

Jean | DelightfulRepast.com said...

Dee, that was auto-correct making plays on words for me again! It corrected my word without an "i" to a real word. But I hate auto-correct.

Louca por porcelana said...

Happy 10th Bloggiversary,Jean!What a mouthwatering cake and gorgeous display...As ever!Hugs!

Jeanie said...

This looks UNBELIEVABLY delish. That glaze is so smooth and shiny!

ellen b. said...

Looks yummy!

Jean | DelightfulRepast.com said...

Maristella, thank you so much! Can't believe it's been 10 years! Hugs to you.

Jean | DelightfulRepast.com said...

Jeanie, thanks. Might be tasty for your wine group!

Jean | DelightfulRepast.com said...

Ellen, thank you. We really like it.

Dee | Grammy's Grid said...

Oh no, sometimes auto correct is not correct. That's ok :)

Prims By The Water said...

YUMMY!!! Janice

Jean | DelightfulRepast.com said...

Dee, I need to figure out how to shut it off--I don't want it! :D

Jean | DelightfulRepast.com said...

Janice, thank you.

Margaret D said...

Looks a wonderful cake, nice and simple when done.

Margie said...

I love almonds so this cake is right up my alley!

Happy 10th Blogiversary Week and Valentine's Day!

Thanks for the visit. I've reset the clock on my no new tea purchases. Going on Day 6. Heh.

Lynn said...

I am gluten free person. This recipe is just right for me to try.
I have only used almond flour a few times for macaroons, so this
will be interesting. Thank you for comments on Precious and so
glad to visit here. Lynn

Cheryl said...

I am sure that this cake is delicious! How could it not be when it looks so lovely on that beautiful Blue Danube plate along with that cup of tea?! Perfect!

Happy Blogiversary!!

Jean | DelightfulRepast.com said...

Thank you, Margaret. I like a cake so easy to make that looks so simple, then wows with the flavor and texture!

Jean | DelightfulRepast.com said...

Thank you, Margie. It would be good at one of your tea socials. Day 6, huh? We'll see. :D

Jean | DelightfulRepast.com said...

Lynn, thank you. I do hope you'll try it soon and let me know how it turned out for you. It's every bit as good with the gluten-free flour as with the regular flour.

Jean | DelightfulRepast.com said...

Thank you, Cheryl. And thank you for noticing my Blue Danube "snack set" -- love those!

Darlene said...

Looks great. Thanks, Jean!

Jean | DelightfulRepast.com said...

Thank you, Darlene!

AdrienneZM said...

Oh, my! That looks so yummy! My family is 100% gluten free. Thank you for having a safe option for me to make. Is there a non-alcoholic substitute for the rum? (One of my children is on a medication in which all alcohol - even if it's baked - must avoid.) If I missed the substitution, I apologize. I've bookmarked it so I can find it again. I'm excited to taste it! I understand it may taste better the next day, though I'm not sure in a house of myself, hubby, and four boys, if it will last that long. (Maybe I need to make two of them?) Happy anniversary on your blog - 10 years is a great achievement! Adrienne from Gluten Free Preppers and a member of the Blogger's Pit Stop Crew

Jean | DelightfulRepast.com said...

Thank you, Adrienne! I'm so glad to have given you a gluten-free option for your family. If you can't use rum, you can use any flavor you like. Perhaps some lemon or orange juice, or a combination, would work well for you. Just don't overpower the almond flavor. Do let me know how it turns out for you.

Quinn said...

I can almost taste this cake right now! If I have almond extract - and I usually do, but may have run out - I will be making your recipe this week. If not, the extract will go on next week's grocery list :)

Jean | DelightfulRepast.com said...

Quinn, thank you. And please let me know how it turns out for you. I really like the texture.

Kitchen Riffs said...

I used to use only unsalted butter, but lately have been using salted butter for table use. If you buy the right brand, it's good. Unsalted butter for cooking/baking, though. Anyway, this looks excellent -- thanks.

Jean | DelightfulRepast.com said...

Thanks, John! I don't mind salted butter for table use, but I prefer the unsalted, possibly because I realllllly slather on the butter! :D

Madi Dearson said...

I LOVE BAKED GOODS THAT HAVE ALMOND FLOUR IN IT, IT CREATES A LOVELY TEXTURE AND TAST. THIS SOUNDS REALLY GOOD (I BET MY FRENCH MOTHER IN LAW WOULD LOVE IT), REALLY WANT TO TRY THIS.

Jean | DelightfulRepast.com said...

Madi, thank you. I hope you'll try it soon and let me know how your mother-in-law liked it! :-) (Did you know that your linked name is not taking people to your current website, but to your Blogger profile which has a link to an old blog?)

Cocoa and Lavender said...

Look! Another almond cake about which I can obsess! As you know, I love almond cakes… And I’ve never heard of this one. Next up on my almond cake list! Thanks, Jean.

Jean | DelightfulRepast.com said...

David, I knooowww, almond cakes are just the best! I hope you'll enjoy this one as much as we do.

April J Harris said...

What a beautiful cake, Jean! I love almond cakes, and French gateaux are so delicious. I'm sure you would be forgiven for using unsalted butter - I always use it in baking too. Thank you for sharing this beautiful dessert with the Hearth and Soul Link Party. I’m featuring it at the party this week. Have a wonderful week ahead.

Jean | DelightfulRepast.com said...

April, thank you so much! Love Hearth and Soul. Can't wait for you to see what I'm posting on Thursday (hint: you're going to love it!).

Lowcarb team member said...

Oh my, the cake looks beautiful and so delicious :)

All the best Jan

Jean | DelightfulRepast.com said...

Jan, thank you. I've also made it plain, without the icing, and with less sugar, and it suits me fine!

Shelbee on the Edge said...

Almonds and rum are two of my favorite baking ingredients! This looks amazing! I will give it a go the next time I need to bake something. Thanks for sharing and linking up.

Shelbee
www.shelbeeontheedge.com

Jean | DelightfulRepast.com said...

Thank you, Shelbee. If you like almonds and rum, you are definitely going to love this cake!

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