Gâteau Nantais (Nantes Cake)
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | half-salted butter | 125 g | — | Buy |
| 2 | white granulated sugar | 150 g | 581 kcal0g protein · 150g carbs · 0g fat | Buy |
| 3 | almond flour | 100 g | 622 kcal26g protein · 16g carbs · 50g fat · 9g fibre | Buy |
| 4 | eggs | 3 piece | 215 kcal19g protein · 1g carbs · 14g fat | Buy |
| 5 | flour | 40 g | 143 kcal5g protein · 30g carbs · 1g fat · 1g fibre | Buy |
| 6 | rum | 2 tbsp | 69 kcal0g protein · 0g carbs · 0g fat | Buy |
| 7 | rum | 2 tbsp | 69 kcal0g protein · 0g carbs · 0g fat | Buy |
| 8 | water | 2 tbsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 9 | rum | 2 tbsp | 69 kcal0g protein · 0g carbs · 0g fat | Buy |
| 10 | icing sugar | 50 g | 194 kcal0g protein · 50g carbs · 0g fat | Buy |
Total, all ingredients1962 kcal · 50g protein · 247g carbs · 65g fat · 10g fiber
Per servingno servings count given
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Directions
Cream the butter and sugar for 2–3 minutes by hand or using a mixer at low speed.
Add almond flour, and mix to combine.
In a large bowl, beat the eggs with a fork. Incorporate them into the butter and sugar mixture.
Add the flour and 2 tablespoons of rum.
Pour the batter into a buttered cake pan.
Bake for 45 minutes at gas mark 5 (150 °C).
As soon as you take the cake out of the oven, sprinkle the cake with mix of 2 tablespoons of rum and 2 tablespoons of water. Cool completely, then unmold.
When the cake is cold, make the icing by combining the icing sugar and rum. Add a few drops of water if necessary, stirring well between each addition of water, to make a thick but flowing glaze.
Pour the icing on the cake, and spread it well.
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