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French Almond-Rum Cake (Gâteau Nantais)

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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.

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:

  1. Preheat Oven – Set to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. Cream Butter & Sugar – In a large bowl, beat the butter, brown sugar, granulated sugar, salt, and nutmeg until light and fluffy (about 3 minutes).
  3. Add Almond Flour – Beat in the almond flour for 1 more minute.
  4. 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.
  5. Mix in Flavors – Stir in the rum, lemon zest, vanilla, and almond extract.
  6. 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:

  1. Transfer to Pan – Pour batter into the prepared cake pan and smooth the top.
  2. 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:

  1. Prepare Syrup – In a small saucepan, bring water and sugar to a boil, stirring until dissolved. Remove from heat and stir in rum.
  2. Brush Cake – While the cake is still warm, brush syrup evenly over the top and sides.

Glaze & Garnish:

  1. Make the Glaze – Whisk together confectioners’ sugar, lemon juice, salt, and enough heavy cream to create a thick but pourable glaze.
  2. Glaze the Cake – Once the cake is fully cooled, pour glaze over the top, letting it drip down the sides.
  3. Decorate – Sprinkle toasted sliced almonds around the edges.

Serve:

  1. 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.

Find it online: https://avarecipe.com/french-almond-rum-cake-gateau-nantais/