{"id":6977,"date":"2016-01-21T14:46:44","date_gmt":"2016-01-21T13:46:44","guid":{"rendered":"https:\/\/www.levoyageanantes.fr\/gateau-nantais-2\/"},"modified":"2022-12-02T11:50:23","modified_gmt":"2022-12-02T10:50:23","slug":"nantais-cake","status":"publish","type":"page","link":"https:\/\/www.levoyageanantes.fr\/en\/to-plan\/to-eat\/nantais-cake\/","title":{"rendered":"G\u00e2teau nantais"},"content":{"rendered":"<div class=\"VAN22_CHAPEAU\"><p>The &#8216;g\u00e2teau nantais&#8217; is a typical cake from the beginning of the 20th century. It&#8217;s a tasty mixture of sugar, almonds, butter and Antilles rum from the Antille islands; a mellow dessert with exotic flavours.<\/p>\n<\/div>\n\n\n<p><em>Recipe&nbsp;given by&nbsp;M. Ryngel &#8211; restaurant Villa Mon R\u00eave<\/em><\/p>\n\n\n\n<p><strong>Ingredients<\/strong>: Makes 4 to 6 servings<\/p>\n\n\n<ul>\n<li>150 g of sugar<\/li>\n<li>(15 g of vanilla extract &#8211; optional)<\/li>\n<li>125 g of&nbsp;half-salted butter<\/li>\n<li>100 g of ground almonds<\/li>\n<li>40 g of flour<\/li>\n<li>3 eggs<\/li>\n<li>about&nbsp;6 cl of brown rhum<\/li>\n<li>50 gr of icing sugar<\/li>\n<\/ul>\n\n\n<p><strong>Utensils<\/strong><\/p>\n\n\n<ul>\n<li>a cake tin 22 cm in diameter and 5 to 6 cm high<\/li>\n<\/ul>\n\n\n<p><strong>Directions<\/strong><\/p>\n\n\n<ol>\n<li>Whisk the soft butter with the sugar energetically.<\/li>\n<li>Add the almonds, then add the eggs one by one.<\/li>\n<li>Mix well till the sugar has softened.<\/li>\n<li>Then add the sifted flour, without mixing it too much, and&nbsp;2 cl of rum.<\/li>\n<li>Butter the cake tin generously, pour&nbsp;in the&nbsp;mixture and let the cake bake at 170\u00b0-180\u00b0C for 40 to 45 minutes.<\/li>\n<li>Turn out the cake from the tin, leaving it upside-down, and immediately pour&nbsp; 2 cl of rhum on to it.<\/li>\n<li>When the cake is cold, blend about&nbsp;2 cl of rhum with the icing sugar (in order to obtain a fluid consistency) and cover the cake&nbsp;with it using a spatula.<\/li>\n<\/ol>\n\n\n<p><strong>A tip<\/strong>: eat the cake the day after, it will taste better.<\/p>\n\n\n\t<\/div>\n\t<\/section>\n\t<section class=\"VAN22_SLIDER_SECTION  VAN22_BG_jaune\"><div class=\"VAN22_LIMIT_SECTION\"><h2 class=\"VAN22_H_1\" class=\"VAN22_H_1\" id=\"other-recipes\">Other recipes<\/h2><\/div><div class=\"VAN22_SLIDER screen_only\"><a href=\"https:\/\/www.levoyageanantes.fr\/en\/to-plan\/to-eat\/beurre-blanc\/\"  class=\"VAN22_SL_ITEM VAN22_SL_ITEM_4  VAN22_BG_WHITE\" data-src=\"https:\/\/www.levoyageanantes.fr\/wp-content\/uploads\/2018\/02\/05\/16166c1c237-beurre_blanc_carre.jpg\" style=\"background-image:url(https:\/\/www.levoyageanantes.fr\/wp-content\/uploads\/2018\/02\/05\/16166c1c237-beurre_blanc_carre-5x5.jpg);\"><div class=\"VAN22_SL_IT_HOVER\">\n\r<div class=\"VAN22_SL_IT_OVERLAY\"><div class=\"VAN22_SL_IT_LABEL\">Beurre blanc sauce recipe<\/div><\/div><\/div><\/a><a href=\"https:\/\/www.levoyageanantes.fr\/en\/to-plan\/to-eat\/crepe-batter\/\"  class=\"VAN22_SL_ITEM VAN22_SL_ITEM_4  VAN22_BG_WHITE\" data-src=\"https:\/\/www.levoyageanantes.fr\/wp-content\/uploads\/2018\/04\/12\/162b90388ef-CrpesChocoBanane_carre.jpg\" style=\"background-image:url();\"><div class=\"VAN22_SL_IT_HOVER\">\n\r<div class=\"VAN22_SL_IT_OVERLAY\"><div class=\"VAN22_SL_IT_LABEL\">Crepe batter<\/div><\/div><\/div><\/a><\/div><div class=\"VAN22_IMPRESSION print_only\"><a href=\"https:\/\/www.levoyageanantes.fr\/en\/to-plan\/to-eat\/beurre-blanc\/\">Beurre blanc sauce recipe<\/a><br\/><a href=\"https:\/\/www.levoyageanantes.fr\/en\/to-plan\/to-eat\/crepe-batter\/\">Crepe batter<\/a><br\/><\/div><\/section>\t<section>\n\t\t<div class=\"VAN22_LIMIT_SECTION\">\n\t\t","protected":false},"excerpt":{"rendered":"<p>It&#39;s a tasty mixture of sugar, almonds, butter and Antilles rum from the Antille islands; a mellow dessert with exotic flavours.<\/p>\n<ul>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"author":3,"featured_media":13081,"parent":28117,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"criteres":[160],"relations-voyage":[],"class_list":["post-6977","page","type-page","status-publish","has-post-thumbnail","hentry","criteres-culinary","entry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>G\u00e2teau nantais, recipe from Nantes | Le Voyage \u00e0 Nantes<\/title>\n<meta name=\"description\" content=\"The Nantais cake is characteristic of turn-of-the-century pastry-making. 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