Recipe of an exotic flavoured dessert
The 'gâteau nantais' is a typical cake from the beginning of the 20th century. It's a tasty mixture of sugar, almonds, butter and Antilles rum from the Antille islands; a mellow dessert with exotic flavours.
Recipe given by M. Ryngel - restaurant Villa Mon Rêve
- Whisk the soft butter with the sugar energetically.
- Add the almonds, then add the eggs one by one.
- Mix well till the sugar has softened.
- Then add the sifted flour, without mixing it too much, and 2 cl of rum.
- Butter the cake tin generously, pour in the mixture and let the cake bake at 170°-180°C for 40 to 45 minutes.
- Turn out the cake from the tin, leaving it upside-down, and immediately pour 2 cl of rhum on to it.
- When the cake is cold, blend about 2 cl of rhum with the icing sugar (in order to obtain a fluid consistency) and cover the cake with it using a spatula.
A tip: eat the cake the day after, it will taste better.
Makes 4 to 6 servings
- 150 g of sugar
- (15 g of vanilla extract - optional)
- 125 g of half-salted butter
- 100 g of ground almonds
- 40 g of flour
- 3 eggs
- about 6 cl of brown rhum
- 50 gr of icing sugar
- a cake tin 22 cm indiameter and 5 to 6 cm high