Gateau Nantais
- 1/2 cup softened salted butter (plus a little more for the pan)
- 3/4 cup granulated sugar
- 1/2 cup finely ground almonds
- 2 teaspoons vanilla extract
- 3 eggs
- 1/3 cup flour
- 1/4 cup + 2 tablespoons rum
- 1 cup powdered sugar
- Preheat the oven to 350°F (180°C). Butter the bottom and sides of a 9 inch cake pan.
- In a large mixing bowl use a wooden spoon to beat the softened butter with the sugar until light and fluffy. Beat in the ground almonds and vanilla, then beat in the eggs, one at a time. Finally stir in the flour, just until the batter is completely blended.
- Pour and scrape the batter evenly into the prepared pan. Place the pan in the preheated oven and bake for 40 minutes or until cooked through in the center.
- Remove the cake from the oven and allow to cool for just five minutes before turning it out onto a wire rack. Immediately pour the 1/4 cup of rum evenly over the top. Allow the cake to cool completely before icing.
- To make the icing, mix the remaining 2 tablespoons of rum with 1 tablespoon of water and 1 cup of powdered sugar. Pour the icing onto the cooled cake and spread it evenly over the top, allowing some to icing to spread down the sides.
- Refrigerate the cake until the icing firms up, then wrap loosely in plastic wrap and continue refrigerating. This cake gets better as it sits, so it can be made a day ahead if you wish.
Makes 12 dainty (yet powerful) slices.
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