Gâteau nantais
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

Ingredients: 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 in diameter and 5 to 6 cm high


  1. Whisk the soft butter with the sugar energetically.
  2. Add the almonds, then add the eggs one by one.
  3. Mix well till the sugar has softened.
  4. Then add the sifted flour, without mixing it too much, and 2 cl of rum.
  5. Butter the cake tin generously, pour in the mixture and let the cake bake at 170°-180°C for 40 to 45 minutes.
  6. Turn out the cake from the tin, leaving it upside-down, and immediately pour  2 cl of rhum on to it.
  7. 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.

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