Why You’ll Love This Recipe
- Rich Flavor: The combination of almond flour and dark rum provides a deep, luxurious taste.
- Moist Texture: The cake’s dense crumb stays tender and moist, improving in flavor over time.
- Elegant Presentation: The glossy glaze and optional toasted almond garnish make it visually appealing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- 3/4 cup unsalted butter, softened, plus more for greasing the pan
- 1/2 cup firmly packed light brown sugar
- 1 teaspoon salt
- 2 cups superfine blanched almond flour
- 4 large eggs, at room temperature
- 1/4 cup dark rum, or to taste
- 2 teaspoons freshly grated lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
For the Syrup:
- 3 tablespoons water
- 2 tablespoons white sugar
- 2 tablespoons rum, or to taste
For the Icing and Garnish:
- 1 1/2 tablespoons lemon juice, or as needed
- 1 1/2 cups confectioners’ sugar
- 1 pinch salt
- 3 tablespoons heavy cream, or as needed
- 1/4 cup toasted sliced almonds
Directions
-
Prepare the Cake Batter:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, beat the softened butter, brown sugar, white sugar, salt, and nutmeg with an electric mixer until light and fluffy, about 3 minutes.
- Add the almond flour and beat for an additional minute.
- Incorporate the eggs one at a time, beating well after each addition. After the last egg, increase the mixer speed to medium-high an
- Add the dark rum, lemon zest, vanilla extract, and almond extract, mixing until combined.
- In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this dry mixture to the batter, mixing until just combined.
-
Bake the Cake:
- Pour the batter into the prepared pan, smoothing the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 to 55 minutes.
- Allow the cake to cool in the pan for 5 minutes, then invert onto a wire rack to cool completely.
-
Prepare the Rum Syrup:
- In a small saucepan, combine the water and white sugar. Bring to a boil over medium heat, stirring until the sugar dissolves.
- Remove from heat and stir in the rum.
- While the cake is still warm, brush the syrup evenly over the top and sides.
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Apply the Glaze:
- In a bowl, whisk together the confectioners’ sugar, lemon juice, salt, and enough heavy cream to achieve a thick but pourable consistency.
- Once the cake has cooled completely, pour the glaze over the top, allowing it to drip down the sides.
-
Garnish:
- Sprinkle the toasted sliced almonds around the perimeter of the cake for decoration.
-
Serve:
- Let the glaze set before slicing and serving.
Servings and Timing
- Servings: 12 slices
- Preparation Time: 20 minutes
- Cooking Time: 50 to 55 minutes
- Total Time: Approximately 1 hour and 15 minutes
Variations
- Citrus Twist: Add orange zest along with the lemon zest for a citrusy flavor.
- Nut Garnish: Instead of sliced almonds, top the cake with chopped pistachios or hazelnuts.
- Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend to accommodate dietary preferences.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 3 days.
- Freezing: The cake can be frozen without the glaze. Wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw at room temperature before glazing and serving.
French Almond-Rum Cake (Gâteau Nantais)
Gâteau Nantais is a classic French almond-rum cake from Nantes, known for its moist, rich texture and aromatic rum-infused flavor. Topped with a sweet glaze and toasted almonds, this elegant dessert is perfect for special occasions or a luxurious treat.
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
- ¾ cup unsalted butter, softened (plus extra for greasing)
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- 2 cups blanched almond flour
- 4 large eggs, at room temperature
- ¼ cup dark rum
- 2 teaspoons freshly grated lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
For the Rum Syrup:
- 3 tablespoons water
- 2 tablespoons granulated sugar
- 2 tablespoons dark rum
For the Glaze & Garnish:
- 1 ½ tablespoons lemon juice
- 1 ½ cups confectioners’ sugar
- 1 pinch salt
- 3 tablespoons heavy cream (adjust for consistency)
- ¼ cup toasted sliced almonds
Instructions
Prepare the Cake Batter:
- Preheat Oven – Set to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Cream Butter & Sugar – In a large bowl, beat the butter, brown sugar, granulated sugar, salt, and nutmeg until light and fluffy (about 3 minutes).
- Add Almond Flour – Beat in the almond flour for 1 more minute.
- Incorporate Eggs – Add eggs one at a time, beating well after each addition. Increase speed to medium-high and beat for 3 minutes after the last egg.
- Mix in Flavors – Stir in the rum, lemon zest, vanilla, and almond extract.
- Combine Dry Ingredients – In a separate bowl, whisk together all-purpose flour and baking powder. Gradually mix into the batter until just combined.
Bake the Cake:
- Transfer to Pan – Pour batter into the prepared cake pan and smooth the top.
- Bake for 50-55 Minutes – A toothpick inserted should come out clean. Let cool in the pan for 5 minutes, then invert onto a wire rack to cool completely.
Make the Rum Syrup:
- Prepare Syrup – In a small saucepan, bring water and sugar to a boil, stirring until dissolved. Remove from heat and stir in rum.
- Brush Cake – While the cake is still warm, brush syrup evenly over the top and sides.
Glaze & Garnish:
- Make the Glaze – Whisk together confectioners’ sugar, lemon juice, salt, and enough heavy cream to create a thick but pourable glaze.
- Glaze the Cake – Once the cake is fully cooled, pour glaze over the top, letting it drip down the sides.
- Decorate – Sprinkle toasted sliced almonds around the edges.
Serve:
- Set & Slice – Let the glaze set before slicing and serving. Enjoy!
Notes
- Variations: Add orange zest for a citrusy twist or use pistachios instead of almonds for garnish.
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze (unglazed) for up to 2 months. Thaw, glaze, and serve.
