French Almond-Rum Cake (Gâteau Nantais) | Christopher Kimball’s Milk Street | Recipes, TV and Cookin

Name: French Almond-Rum Cake (Gâteau Nantais) | Christopher Kimball’s Milk Street | Recipes, TV and Cookin
Ingredients: For the cake; 226 grams (16 tablespoons) salted butter, room temperature, plus more for the pan; 6 large eggs; 285 grams (1⅓ cups) white sugar; 2 tablespoons grated lemon zest; 250 grams (2½ cups) almond flour; ¼ teaspoon table salt; 81 grams (½ cup plus 2 tablespoons) all-purpose flour; ¼ cup plus 2 tablespoons dark rum; For the rum syrup; 40 grams (3 tablespoons) white sugar; 1 tablespoon whole allspice; 1 teaspoon black peppercorns; ½ cup dark rum; For the lemon glaze and garnish; 186 grams (1½ cups) powdered sugar; 3 tablespoons lemon juice, plus more if needed; 47 grams (½ cup) sliced almonds, toasted

www.177milkstreet.com

Gâteau Nantais is a French almond-rum cake whose secret to a tender, moist crumb is almond flour and a spiced rum syrup. We top ours with a lemon glaze.

Keywords

Milk Street
Food
Biscuits

View Original

Share this recipe:

Ingredients

For the cake
226 grams (16 tablespoons) salted butter, room temperature, plus more for the pan
6 large eggs
285 grams (1⅓ cups) white sugar
2 tablespoons grated lemon zest
250 grams (2½ cups) almond flour
¼ teaspoon table salt
81 grams (½ cup plus 2 tablespoons) all-purpose flour
¼ cup plus 2 tablespoons dark rum
For the rum syrup
40 grams (3 tablespoons) white sugar
1 tablespoon whole allspice
1 teaspoon black peppercorns
½ cup dark rum
For the lemon glaze and garnish
186 grams (1½ cups) powdered sugar
3 tablespoons lemon juice, plus more if needed
47 grams (½ cup) sliced almonds, toasted