Nantes cake

Ingredients

  • 100 g of blanched almonds
  • 125 g of semi-salted butter
  • 140 g of cane sugar
  • 1 sachet of vanilla sugar
  • 3 eggs

  • 40 g sifted flour

  • 4 cl of well-flavored agricultural rum
  • 1 teaspoon(s) bitter almond flavoring (optional)

  • the icing

  • 2 cl of rum

  • 50 g icing sugar

Preparation

  1. Spread 100 g of blanched almonds on a baking sheet and bake for 10 min at 180 °C/gas mark 6. Leave to cool and chop finely. Beat 125 g of softened semi-salted butter with 140 g of cane sugar and 1 sachet of vanilla sugar. Add the almonds then 3 whole eggs, one by one. Using a spatula, add 40 g of sifted flour, 2 cl of well-flavored agricultural rum and 1 tsp of bitter almond flavoring (optional) – do not mix for too long.

  2. Pour the mixture into a buttered 22 cm diameter mold and bake for 40 to 45 min at 180°C/gas mark 6. D

  3. Turn out the cake – the top part should be underneath – and, using a brush, brush it while it is still hot with 2 cl of the same rum. Leave to cool.

  4. Prepare the icing: mix 2 cl of rum and 50 g of icing sugar, to obtain a fairly fluid mixture with which you will cover the top of the cake. This will be even better if you taste it the next day.

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