Gâteau Nantais (French Almond Rum Cake) Recipe

Gâteau Nantais or Nantes cake is a French almond rum cake made with basic ingredients, spiced with rum, and covered with rum-flavored royal icing. A true grown-up delight on a dinner table will surely be a favorite. 

Moist, rich, and buttery, this cake is generously boozed in rum for a flavor unlike any other. Topped with a flavorful rum glaze, it is the ideal dessert for rum lovers.

Rum is a versatile ingredient that finds extensive use in French cuisine. Its unique flavor profile elevates dishes such as French Crepes, Prune Custard Cake, and Banana Bread to a new level of indulgence.

Jump to:

• What is gâteau Nantais
• Gâteau Nantais recipe
• Ingredients
• Recipe variations
• How to make gateau Nantais
• Expert Tips
• Storing and freezing
• Recipe FAQ
• Love French cakes? Try these next!
• Recipe card
• Comments

Those traveling to France and visiting the beautiful city of Nantes for a delectable dessert experience should try this traditional French rum cake - gâteau Nantais.

It is best enjoyed from its birthplace and found at renowned establishments such as Maison Arlot Cheng or La Petite Boulangerie.

What is gâteau Nantais

Le gâteau Nantais is a French rum cake made with almond flour, flavored with rum, and topped with a delicious rum glaze.

Nantes cake was named after the city of Nantes in north-western France. It was likely invented by a certain Monsieur Rouleau in 1820.

At that time, the luxurious cake's ingredients (dark rum, cane sugar, and vanilla) were imported to the port of Nantes from the Caribbean islands.

At first, the cake was served to the aristocracy and the Nantes bourgeoisie due to the rare and expensive ingredients. Later, it was popularized throughout France.

Gâteau Nantais recipe

• Nantes rum cake is a mouthwatering and melting-in-your-mouth dessert perfect for any occasion. Serve it on its own, with a scoop of vanilla ice cream or a fruit salad.

• It makes a great afternoon snack accompanies by a cup of tea or fruit juice.

• The Nantes cake recipe, or recette du gâteau Nantais, is made with only six ingredients, allowing quick and hassle-free preparation.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Butter brings moisture, taste, and flavor to the cake. Opt for unsalted butter, European-style one with 82% fat content. Ensure it is softened, so bring it to room temperature an hour before you start.

• Icing sugar (sucre glace) makes the cake batter and rum-flavored icing. Make it yourself with a coffee grinder, or use store-bought powdered sugar.

• Almond flour (poudre d'amande) is a crucial ingredient in adding authentic taste and flavor to the Nantes cake: it captures the essence of this traditional French almond rum cake.

You can use ground almonds instead: just process roasted almonds in a food processor until powder. However, be careful not to turn the almonds into butter.

• All-purpose flour is added minimally, and unfortunately, this cake can't be categorized as gluten-free.

• Eggs: The recipe called for large eggs at room temperature. Bring them to the counter 1 hour before you start.

• Rum is a star ingredient for making an authentic cake. Opt for dark rum, but use white rum to make white-colored icing. To make the cake kid-friendly, replace the rum with lemon juice, orange blossom water, or simply water.

Recipe variations

The Nantes gateau recipe is traditionally made with rum. You can swap it for Grand Marnier or Cointreau and add orange or lemon zest.

You can add blossom water, vanilla extract, lemon juice, or even bitter almond extract diluted in water and added according to your taste. You must keep the amount of liquid required by the recipe.

Finish the cake with roasted flaked almonds sprinkled across its top for a delightful crunch.

How to make gateau Nantais

Step 1. Cut a round of parchment for the bottom and wide strips for the sides of the pan. Using softened butter, grease an 8-inch (20 cm) round cake pan and line it with parchment paper.

Pro tip: Alternatively, you can flour it with all-purpose flour instead of using baking paper.

Step 2. Sift almond flour in a clean bowl and set aside. Then, using a flour sifter, sift all-purpose flour in a separate bowl.

Step 3. Preheat the oven to 355°F (180°C). To make the cake batter, in a large mixing bowl, place softened butter and icing (powdered) sugar and whisk with an electric mixer until the mixture becomes creamy and homogeneous (photo 1). You can use a hand whisk if desired; it takes up to 10 minutes.

Step 4. Add the sifted almond powder and whisk the mixture well. Then, add eggs, one at a time, whisking the mixture well between each addition.

Step 5. Pour the sifted flour and mix the batter with a rubber spatula. Finally, add rum or another flavor of your choice and mix (photo 2).

Step 6. Pour the cake batter mixture into the prepared pan, smooth the surface (photo 3), and bake the cake for 40-45 minutes. Cover the cake with aluminum foil if the cake browns quickly. Check the cake for doneness by testing it with a toothpick in the center.

Step 7. Remove the cake from the oven. Cover the pan with a wire rack (aka cooling rack) and flip it over to gently unmold the cake: it will be upside down.

Step 8. Soak the bottom of the cake (it will be the top now) with rum using a pastry or silicone brush (photo 4). Let it cool to room temperature.

Step 9. To make the icing, sift icing sugar in a small bowl and add white rum little by little, beating with a fork. 

Pro Tip: Do not add the rum all at once: add it gradually to control the texture of the frosting. If it is too thick, spreading it over the cake will be hard. If it is runny, it will drip.

Step 10. Pour a small amount of the glaze into the center of the cold cake and spread it towards the edges (photo 5). Use the back of a tablespoon or an offset spatula. Add more glaze and smooth it.

Pro tip: If the icing start dripping, catch it with your finger by running along the cake's edge. Work with icing quickly since it hardens fast.

Step 11. Let the glaze set at room temperature for 1-2 hours before serving. To serve the next day, keep it without refrigerating, at room temperature: it tastes even better the next day.

Expert Tips

1. Use a springform pan of 9 inches (23 cm) in diameter to make a lower cake. Authentically, the height of the cake doesn't exceed 1 ⅕ inches (3 cm).
2. Mix 6 ½ tablespoons (50 g) of icing sugar and 2-4 teaspoons (10-20 ml) of rum to find your desired texture. Experiment with the rum icing consistency by adding a drop of rum or a few pinches of icing sugar. Lemon juice can be used as a substitute for rum in the glaze recipe if preferred.
3. Sprinkle the top of the cake with roasted flaked almonds to hide imperfections of the glaze if this is the case.
4. Make ahead option: Bake the cake one day in advance. Cover it with a tea towel and keep it at room temperature overnight. Glaze it for 1-2 hours before serving.

Storing and freezing

Store gâteau Nantais at room temperature for 1-2 days or refrigerate it for up to 2 weeks.

Can you freeze it? Freeze gateau Nantais cooled and unglazed for 5-6 weeks. Cover it with plastic wrap, then aluminum foil, and bring to the freezer.

Let it defrost in the fridge overnight or at room temperature for a few hours before glazing.

Recipe FAQ

Love French cakes? Try these next!

• French Yogurt Cake
• French Chocolate Cake
• French Almond Cake
• Moelleux au Chocolat

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.