GATEAU NANTAIS : ALMOND AND RUM CAKE
Indulge in the ultimate sweet escape with Nantes’ mouth-watering gâteau Nantais! Made with almond and rum. A delight!
A rich history of the gâteau Nantais
The Nantes cake, also known as the Nantais, is a de-li-ght!!! A dessert that holds a rich history dating back to 1820. It was created by a master craftsman in the city of La cité des Ducs in France, and was considered a luxurious treat that was served by housewives to their guests. At the time, the quais de la Fosse or Ile Feydeau welcomed the finest ingredients sourced from the West Indies, including cane sugar, amber rum, and bourbon vanilla, which added to its richness and flavour.
Discovering the origins of this luxurious treat
Despite its popularity, the Nantes cake eventually fell into obscurity. However, it was relaunched by the renowned bakery, LU, in 1910, and has since become a staple in the pastry tradition of the city. The Nantes cake is a delightful gâteau that is sure to satisfy your sweet tooth. It is a special treat perfect for special occasions or just to enjoy with your loved ones.
Why waiting a day makes all the difference
One of the best things about the Nantes cake is that it only gets better with time. The cake is best served after waiting a day, which allows the aromas to fully develop and the cake to reach its optimal taste. While waiting a day is not mandatory, it is highly recommended, as it makes all the difference…
Uncovering the Treasures of Nantes
Nantes, a charming city located in Loire-Atlantique on the banks of the Loire River, is a mere 50 km (31 mi) away from the stunning Atlantic coast. It is a city with a rich history, deriving its name from the Namnètes, a likely Celtic tribe. In the 10th century, the Duke of Brittany successfully captured the city from Norse invaders, solidifying its place in history.
Throughout the centuries, Nantes has served as a thriving trading centre, dating back to its Roman times. Today, Nantes is recognised as one of Europe’s most liveable cities, offering residents a high quality of life and a thriving community.
At the heart of Nantes lies the Île de Nantes, a creative hub that is home to the city’s beating heart. Here, you will find former warehouses and factories that have been boldly modernised, providing a unique and inspiring backdrop to the city’s bustling energy. Whether you’re a local resident or a visiting traveller, the Île de Nantes is not to be missed.
Nantes’ Signature Dessert: Gâteau Nantais
So, if you’re looking for a city that is steeped in history, yet embracing modernity, Nantes is the perfect destination for you. From its stunning coastlines to its lively creative community, and its delicious Gâteau Nantais, Nantes offers something for everyone. Don’t miss out on this amazing city – plan a trip today!
A Must-Try Treat for Sweet Tooth Enthusiasts
The history of the Nantes cake is a testament to the rich culinary traditions of the city and its people. The fact that this dessert has stood the test of time and continues to be enjoyed today is a testament to its delicious taste and timeless appeal. Whether you’re a fan of traditional desserts or are always looking to try something new, the Nantes cake is an absolute must-try.
So, if you’re looking for a sweet and original treat, give the Nantes cake a try. It is a dessert that is sure to impress, and you’ll find yourself coming back for more. Just remember, a little patience goes a long way, so be sure to wait a day before digging in!
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
GATEAU NANTAIS : ALMOND AND RUM CAKE
Ingredients
- 100 g caster sugar
- 120 g butter softened
- 100 g ground almonds
- 50 g flour sifted
- 3 eggs
- 2 cl + 2 cl + 2 cl dark rum
- 80 g icing sugar
Instructions
- Preheat your oven to 180 °C.
- In a bowl, beat the butter with the sugar.
- Add the almonds and beat the eggs one by one.
- Add the flour and 2 cl of rum. Mix thoroughly.
- Buttered and floured a square tin and pour the preparation in.
- Cook for 30 minutes.
- Once cooked, drizzle with 2 cl of rum. Set aside to cool down.
- Frosting
- Mix 2 cl of rum with the icing sugar.
- Cover the cake with the frosting mixture.
- Enjoy the day after if possible…
La règle numéro 1 du savoir-vivre et de la bienséance à connaitre : l’Anglo-Saxon n’invite pas !
Lorsque je mentionne Anglo-Saxon j’englobe américains, Australiens et Britanniques. Je soustrais expressément le Néo-Zélandais, car oui, contre toute attente, le Néo-Zélandais invite !
Paradoxe, voyons ! Il est notoire que le royaume de Shakespeare est à cheval sur l’Étiquette à peu près partout…
Paradoxe encore, lorsque l’affable Anglo-Saxon la langue si bien déliée après quelques breuvages ethyliques, est prompt à vous inviter au débotté. (Tui viens soumedi prouchaine Haney) !
Et c’est avec une mine fort bien contrariée que vous attendrez telle Penelope sur ses ouvrages, la confirmation (infirmation) d’invitation…
Passé cette incommodité, (en 25 ans, je n’ai absolument jamais été invitée par un seul sujet de Sa Majesté. L’exception confirmera la règle sur 5 seulement…), je reçois tout de même avec grand plaisir mes Grands-Bretons car je les sais friands d’un gâteau bien de chez nous : le gâteau des Ducs de notre chère Nantes, le bien nommé Nantais.
Il leur parle bien ce gâteau, un peu comme une certaine Jeanne. J’ai plusieurs fois tenté un autre dessert, mais non, il fallait le cake « Doudouc », un gâteau sortilège en quelque sorte que je concocte avec du rhum brun spécifique de ma Barbade adorée. Quoi de plus normal pour ce gâteau dit du voyageur…
Pour 4 personnes
100 g de sucre en poudre
120 g de beurre mou
100 g d’amandes en poudre
50 g de farine tamisée
3 œufs
2 cl + 2 cl + 2 cl de rhum brun
80 g de sucre glace
Préchauffez votre four à 180 °C.
Dans un bol, battez le beurre avec le sucre.
Ajoutez les amandes puis incorporer les œufs un par un.
Ajoutez la farine et 2 cl de rhum. Mélangez bien.
Beurrez ou chemisez de papier sulfurisé un moule à gâteaux et versez-y la préparation.
Enfournez pendant 30 minutes.
Démoulez le gâteau et arrosez-le avec 2 cl de rhum. Réservez.
Glaçage : mélangez 2 cl de rhum avec le sucre glace.
Nappez le gâteau froid avec le glaçage.
Dégustez le lendemain si possible…
chris
Merci pour la leçon de bienséance qui éclaircie d'un coup le comportement d'anglosaxons de ma connaissance… Et concernant le cake "doudouc", je me ferai donc un plaisir lors d'une prochaine retrouvaille d'échanger un gâteau nantais contre quelques scones ;-)
Sixtine
Bel échange de bons procédés (ou de produits devrais-je dire…). Des bises. Sixtine