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| gâteau nantais and strawberry jam |
Today another dessert with the amazing flavor of rum... :) and almonds.
Nantes is a city from western France.
Ingredients :
- 175 gr sugar
- 165 gr softened butter
- 130 gr ground almonds
- 4 whole eggs
- 55 gr flour
- 9 Tbsp dark rum
- 75 gr icing sugar
If you have whole almonds, boil them for 1 minute, then remove the peel. Roast them 15 min in a hot oven. Chop them finely. Roasting the almonds give them a stronger flavor.
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| roasted almonds have a better flavor |
Beat together the sugar and the softened butter until fluffy. Add the ground almonds, mix and add the eggs one by one stirring after every addition. Then add the flour and 3 tbsp of rum, stir until well combined, do not over mix though.
Spread this batter into a buttered cake pan. (I used a 24 cm one but a smaller one should've been better). As this cake doesn't rise very much so you may not use a cake pan too much big if you want it quite thick.
Place it in a preheated oven (medium heat) for 30~40 min (according to the power of your oven, mine cooked in 30 min and it was a bit over cooked). It must be golden, not brown, then if it turns brown too quickly then cover it with an aluminum foil. My oven hates me, it likes very much to burn my stuff so it burnt the sides of the cake... such a sadness.
Place it in a preheated oven (medium heat) for 30~40 min (according to the power of your oven, mine cooked in 30 min and it was a bit over cooked). It must be golden, not brown, then if it turns brown too quickly then cover it with an aluminum foil. My oven hates me, it likes very much to burn my stuff so it burnt the sides of the cake... such a sadness.
Remove it upside-down from the cake pan and brush the bottom with 3 tbsp of rum then put it in the right side and leave to cool down.
Prepare the icing.
Mix the icing sugar with the remaining rum (3 tbsp) and spread on the top of the cold cake with a brush, a spoon or a spatula (make it nicely, not like me huh! Probably because the cake wasn't completely cold...). Let rest, the icing will solidify.
Enjoy just like that or with 1 tbsp of strawberry jam on the side. Why strawberry jam with this cake ? Why not ?! :P
The Strawberry Jam :
- 200 gr frozen strawberries
- 120 gr sugar
- some drops of lemon juice
- some drops of lemon juice
Blend the the sugar and the strawberries into a saucepan and bring the mixture to the boil. Cook for 15 minutes (until 103~105°C / 217~220°F). Leave to cool completely and refrigerate.
(this process is available only if the jam is going to be eaten right away, so don't keep it more than a few days in the fridge)
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