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Gâteau nantais is a cake originating in the city of Nantes in France. Gâteau nantais is a soft, round pound cake, made of flour, sugar, [1] salted butter, [2] eggs, and almond meal, [3] then dampened with a punch of rum and lemon, [1] sometimes with an apricot gelée centre. [3]
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Recipe of an exotic flavoured dessert The 'gâteau nantais' is a typical cake from the beginning of the 20th century. It's a tasty mixture of sugar, almonds, butter and Antilles rum from the Antille islands; a mellow dessert with exotic flavours. Recipe given by M. Ryngel - restaurant Villa Mon Rêve Ingredients: Makes 4 to 6 servings 150 g of sugar
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Ingredients Servings: 8-10 For the syrup 5 tablespoons (75 grams) granulated sugar 2/3 cup (155 milliliters) water For the cake Scant 9 tablespoons (1 stick plus 1 tablespoon; 125 grams) salted.
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Cream the butter and sugar for 2-3 minutes by hand or using a mixer at low speed. Add almond flour, and mix to combine. In a large bowl, beat the eggs with a fork. Incorporate them into the butter and sugar mixture. Add the flour and 2 tablespoons of rum. Pour the batter into a buttered cake pan. Bake for 45 minutes at gas mark 5 (150 °C).
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Turn to remove the excess and set aside. In the bowl of KA or a stand mixer, add butter and sugar. Mix with the flat beater at speed 1 until a white, creamy mixture has been obtained and the volume has increased. Meanwhile, in a medium bowl sift the flour. Add the ground almonds together with the baking powder.
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Unlike its cousin, the gâteau breton, the gâteau nantais never traveled beyond the city limits of its hometown, Nantes, in the west of France. Astounding for such a unique and delicious pastry. Yet even in Nantes, it rather fell into oblivion for many years until Biscuiterie LU, famous for the Petit Beurre butter cookies, brought it back to.
Nantes Cake (Gateau Nantais) The Washington Post
125 salted butter 100g ground almond 40g flour 3 eggs 60ml dark rum 50g icing sugar Use a 22cm (8 inch) baking tin How to make a gateau Nantais Beat the softened sugar and butter together. Add the almond flour and beaten eggs - one at a time. Mix completely until sugar has dissolved. Fold in the sieved flour - don't overmix it. Add 20 ml rum.
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1. Preheat the oven to 175˚C. Butter a 22cm-diameter cake tin and line the bottom with a circle of baking paper (which you should butter too). 2. In a large bowl, cream the softened butter and sugar until light and fluffy (use an electric mixer or whisk to do so - if using the latter, cream the ingredients vigorously).
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In a large mixing bowl, cream the softened butter with the granulated sugar with an electric beater until blended, light and fluffy. Add and beat in the ground almonds. Beat in the beaten eggs in 3 or 4 additions until well blended. Add the flour and 1/3 of the rum to the batter and beat just until smooth and blended.
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Un heureux mariage de sucre, d'amandes, de beurre et de rhum des Antilles ; un dessert moelleux aux parfums exotiques ! Le gâteau nantais est caractéristique de la pâtisserie du début du siècle. Recette livrée par M. Ryngel, Restaurant Villa Mon Rêve à l'Est de Nantes. Ustensile : 1 moule de 22 cm de diamètre et 5 à 6 cm de hauteur.
Recette gâteau à la mode de Nantes Marie Claire
Ingredients Serves 6 to 8 10½ Tbsp. (150 g) unsalted butter, at room temperature ½ cup (60 g) all-purpose flour 2 cups (200 g) almond flour ½ tsp. fine sea salt ¾ cup (150 g) sugar Seeds from 1.
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Because of a French block on the import of Spanish sugar, the sugar industry took off in Nantes and by the mid 1700s there were more than 15 sugar refineries in the city. Gateau Nantais was likely invented in the early 1800s and combined many of these luxury ingredients imported from the colonies.
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Method: Preheat the oven to 180C/160C Fan/350F. Grease and an 8 inch round cake tin and line the bottom with parchment paper. In a large bowl place the butter and caster sugar and cream together until light and fluffy (this can be done by hand or with a hand mixer or a stand mixer).
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This is a traditional cake from Nantes in France. Made with ground almonds and flavoured with rum it is simple but very declicious.Recipe: https://geoffsbak.
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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.
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Pour les gâteaux nantais individuels. Afin d'obtenir un glaçage le plus net possible, nous avons utilisé un emporte-pièce de la taille des gâteaux. Verser 20g de glaçage (une grosse cuillère à café) sur le gâteau. Le lisser à l'aide du dos de la cuillère, jusqu'à atteindre l'emporte-pièce.