Nantais cake

Nantes cake - Lilie Bakery

An emblematic dessert of Nantes: the Nantais cake ! A very soft almond powder texture, pound cake style, with a touch of amber rum... Topped with a very simple white icing, it is even better eaten the next day.

What you will like with this Nantes cake

  • flavors : the sweetness of almond and the exoticism of rum come together in this Nantes cake
  • texture : very soft, particularly thanks to the almond powder and eggs contained in the recipe.
  • difficulty level : simple to prepare in just two steps (cake then icing).
  • equipment : for a very high and soft result you will need a 15cm round pan like me. You can also make the Nantes cake in a larger mold. However, be careful, the result will be flat, and the cooking time will need to be adapted.
Nantes cake recipe - Lilie Bakery

Simple ingredients like pound cake

  • butter : you need semi-salted butter, this is important for the final taste.
  • almond meal : it is the star of the recipe, it almost completely replaces the flour.
  • eggs : choose medium-sized eggs for this Nantes cake.
  • rhum : we add amber rum to the dough, I take the one in a small Negrita brand bottle, it is sufficient for this type of recipe.

How to make a Nantes cake?

  1. We beat the butter and sugar
  2. We add the almond powder
  3. We incorporate the eggs one by one
  4. We add the all-purpose flour and salt
  5. We end with the vanilla and rhum
  6. We bake !
  7. We prepare icing
  8. We pour it on the cake and spread it
  9. We let slimming the Nantes cake
  10. We wait until next day to taste !

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My advice for making your Nantes cake a success

  • the semi-salted butter must be very soft : this is the condition for it to become very creamy by beating it with the sugar. Do not use melted butter, it would not be suitable.
  • the mold must be floured in addition to being buttered: as the dough contains a lot of butter, this allows for a clean finish when unmolded.
  • once the flour is added, do not over mix the dough to obtain a very soft cake.
  • if you really like the flavor of rum, you can make the rum glaze (which is added to the rum contained in the cake). If this is not the case, I advise you to replace it with lemon juice.

How to store Nantes cake?

The Nantes cake is a famous travel cake: cakes taken by sailors because they keep particularly well. I keep it about 5 days at room temperature if it is well wrapped in cling film or placed in an airtight container.

he can also freeze, well packaged in cling film and aluminum foil (or in a box). To defrost the Nantes cake, simply leave it at room temperature for several hours to be able to enjoy it.

Traditional Nantes cake - Lilie Bakery

Other recipes to try

If you like simple and tasty cake recipes, then take a look at these other recipes from the blog:

If you make this Nantes cake, don’t hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful cakes!

Nantes cake recipe - Lilie Bakery
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4.9 on 18 votes

Nantes Cake, The Easy Recipe

A soft almond powder cake flavored with rum... A traditional Nantes recipe from the 18th century that always delights gourmets!
Prep time20 minutes
Cook time40 minutes
Total1 time
Recipe type: Dessert, Snack
Cuisine: French
Keyword: cake
Yield: 6

Ingredients:

Cake

  • 120 g softened semi-salted butter
  • 120 g granulated sugar
  • 110 g almond powder
  • 3 medium eggs at room temperature
  • 40 g all-purpose flour
  • Pinch of salt
  • 1 cc natural vanilla extract
  • 2 cs dark rum “Negrita” type

Icing

  • 80 g icing sugar
  • 10 g water
  • 1 cc amber rum OR lemon juice

Instructions:

Cake

  • Preheat the oven to 170° traditional heat. Lightly butter and flour a 15cm round mold. Tap to remove excess flour.
  • In a bowl, beat the soft butter and caster sugar for several minutes until the mixture becomes very creamy and lightens.
  • Add the almond powder and mix.
  • Add the eggs one by one, beating well between each addition.
  • Add the flour and salt, whisking gently (without insisting too much).
  • Finally, add the rum and vanilla then mix one last time.
  • Pour the dough into the buttered/floured mold and smooth. Bake for around 40 minutes (+ or – it depends on your oven): the top should be nicely browned, a wooden pick inserted into the cake should come out without raw dough.
  • Leave the cake to cool in the mold then turn it out onto a rack upside down. It must be completely cooled later.

Icing

  • In a bowl, whisk together the icing sugar, water and rum OR lemon juice. The icing should be uniform, and fluid enough to pour onto the cake. If too thick, add water; if too liquid, add icing sugar.
  • Pour the icing into the center of the inverted cake (we want the flat part). Using a spatula, lightly push the icing around the edges of the cake, without letting it run down the sides.
  • Allow the icing to harden at room temperature. For even more flavors, enjoy this Nantes cake the day after it is made.

Notes:

This Nantes cake will keep for around 5 days at room temperature if it is well wrapped in cling film or placed in an airtight container.
It can also be frozen!
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
12th January 2024
25th January 2024

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15 comments

  1. Reply

    antonia

    24th January 2024

    5 stars
    merciiii

  2. Reply

    Anne

    26th January 2024

    5 stars
    Hello Lilie,
    Recipe to make and repeat: airy and tender cake; this little note of rum and vanilla makes this cake exceptional.

    • Reply

      Lilie bakery

      26th January 2024

      Hello Anne, thank you very much for your message, I am delighted that you like this Nantes cake! See you soon :)

  3. Reply

    SeseNonoLeoLuka

    27th January 2024

    5 stars
    Make the weekend one last, a delight
    I'm making it again this weekend for the family

    • Reply

      Lilie bakery

      1th February 2024

      Thank you very much for your feedback! I'm glad you like it, see you soon :)

  4. Reply

    Wheat beer

    27th January 2024

    5 stars
    Great success for this cake as with the other recipes on the blog that I regularly recommend to those around me! THANKS !

    • Reply

      Lilie bakery

      1th February 2024

      Thank you very much Blanche! Really happy that you like this Nantes cake! See you soon :)

  5. Reply

    Dominique

    27th January 2024

    5 stars
    Hello

    I love your recipes
    For this cake, I can't get the same frosting as you. I use the recommended mold, it's delicious but visually the icing is almost transparent, do you have any special tips?

    • Reply

      Lilie bakery

      1th February 2024

      Hello Dominique, if your icing is too transparent for your taste, you can either: put more icing on the cake, or increase the dose of icing sugar when making the icing. These two techniques make it thicker, therefore more opaque (it will be sweeter on the other hand). See you soon :)

  6. Reply

    EMILIE

    4th February 2024

    5 stars
    This cake is delicious!
    Thank you for your simple and detailed recipes so that we can bake without difficulty.

    • Reply

      Lilie bakery

      5th February 2024

      Thank you very much Emilie! I'm trying to make baking as accessible as possible for everyone, so I'm delighted to read your comment :) See you soon

  7. Reply

    Ihanta

    16th February 2024

    5 stars
    Hello,
    Thank you for your recipes, I will follow them. I have mine but I would love to try yours they seem easy and not complicated

    • Reply

      Lilie bakery

      16th February 2024

      Hello Ihanta, thank you for your message! I hope you like my recipes :) See you soon

  8. Reply

    Anne

    20th February 2024

    5 stars
    Thank you for this wonderful recipe: a pure delight, and so melting in the mouth, and airy!
    I used a Pyrex casserole dish (not easy to find a small diameter springform pan) and it was perfect. The photos on your blog make you want to try it so much, thank you for this wealth of gourmet ideas and your structured way of explaining the progression of the recipes!

    • Reply

      Lilie bakery

      26th February 2024

      Thank you very much Anne for your message! I'm really delighted that you like my photos/advice and make it easier to make the recipes :) See you soon

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