Hello! I’m Cassandre, and today on Caramel Loafing, I’m sharing an elegant, grown-up French classic: Gâteau Nantais (Nantes Cake, Rum Almond Cake).
The Gâteau Nantais was born in Nantes, a historic port city in western France. Every November and December, Nantes hosts the famous Festival des 3 Continents, a week-long film festival celebrating global cinema. In the 18th and 19th centuries, Nantes was a major European trading port where premium cane sugar, rum, and vanilla from the West Indies and Africa entered France. Iconic French brands like La Perruche sugar originated here. Back then, this cake was a symbol of luxury because it used such prized imported ingredients.
Besides the cake, Nantes is also famous for the Sablés Nantais, buttery shortbread cookies that inspired Japan’s popular H.Y. butter cookies.
Like financiers, weekend cakes, pound cakes, and madeleines, it’s known as a “travel cake.” Some say it’s like an almond pound cake, but it’s more similar to a financier: rich, nutty, and delightfully moist. Its simple round shape and white rum glaze make each bite a tribute to its storied past. If a cake has lasted since the 19th century, you know it’s worth every bite.
Gâteau Nantais is traditionally made with high-quality salted Breton butter. If you don’t have that, use unsalted butter and add a pinch of salt. Almond flour and dark rum are must-haves—even the icing is mixed with rum for a grown-up kick. If you’re serving kids, swap the rum for lemon juice or skip the icing altogether for a less sweet version. For an authentic touch, brush the cake with rum before glazing—it’s even better after chilling overnight!
Gâteau Nantais Recipe & Method
Ingredients
Pan size: Round, 15 cm (6 inch) diameter, 5 cm (2 inch) high. Yields about 6 servings.
Need to adjust the size? Use our Pan Size Conversion Calculator.
☞ Cake Batter
- Sugar: 105g (3.7 oz)
- Unsalted butter, softened: 118g (4.2 oz)
- Salt: 1.8g (0.06 oz)
- Almond flour: 100g (3.5 oz)
- All-purpose flour: 40g (1.4 oz)
- Medium eggs: 3 (approx. 163g / 5.7 oz without shells)
- Dark rum: 18g (0.6 oz)
☞ Icing
- Powdered sugar: 80g (2.8 oz)
- Water: 13g (0.5 oz)
- Dark rum: 5g (0.2 oz)
Check out our Nutrition Calculator for detailed nutrition facts.
Instructions
- Sift almond flour and all-purpose flour separately.
- Butter the baking pan thoroughly, dust with flour, then tap out any excess.
- In a mixing bowl, cream the softened butter, sugar, and salt on medium speed until light and fluffy (about 3–4 minutes).
- Add the sifted almond flour and mix on medium speed until combined.
- Add the eggs one at a time, beating on medium speed for 30–40 seconds after each, until fully emulsified.
- Add the sifted all-purpose flour and mix on low speed until just combined.
- Pour in the dark rum, mix on low speed, then finish folding with a spatula. Transfer the batter to the prepared pan, filling it about 70% full.
- Preheat the oven to 338°F (170°C). Bake for 38–40 minutes.
- Let the cake rest in the pan for 2–3 minutes after baking, then invert onto a wire rack to cool completely, bottom side up.
- Mix powdered sugar and water until smooth. Brush the top of the cooled cake with rum, then spread the icing evenly. Chill overnight for the best flavor.
Watch the step-by-step video: Classic French Gâteau Nantais
Gâteau Nantais FAQs & Tips
Whether you’re baking this Nantes Cake for a cozy weekend treat or to share with friends, these FAQs and tips will help you get that classic moist texture and rich almond-rum flavor every time. Don’t forget—great things come to those who wait, so enjoy your Gâteau Nantais after it’s had time to chill and soak up all that goodness!
Is greasing and flouring the pan necessary? Even with a non-stick pan?
Greasing and flouring the pan helps prevent sticking, especially since high-sugar batters like this one can cling tightly once baked. Even if you’re using a non-stick pan, skipping this step can cause the cake to tear when unmolding. We’ve tested it both ways, and adding flour after greasing makes a big difference for a clean release and a smooth finish.
Why do you add the almond flour before the eggs?
Most cakes cream butter and sugar first, then gradually add eggs to create an emulsion before folding in dry ingredients. For Gâteau Nantais, we add almond flour before the eggs because the egg-to-butter ratio is relatively high, which increases the water content. Adding almond flour first helps absorb some moisture, creating a stable batter that emulsifies more smoothly. If you add eggs directly, you might see the batter split. Note: using all-purpose flour instead of almond flour at this step could develop gluten, which would make the cake less tender.
What brand of rum should I use?
We recommend a good-quality dark rum, like Myers's Original Dark Jamaican Rum, which is commonly used for baking. Its deep, warm flavor really makes this cake shine.
Can I use salted butter? Do I still add extra salt?
Yes! Traditionally, Gâteau Nantais is made with high-quality salted Breton butter. If you have salted butter on hand, go ahead and use it—just omit the extra salt. For this recipe, that means using 120g (4.2 oz) salted butter instead of 118g (4.2 oz) unsalted butter plus 1.8g (0.06 oz) salt.
Can I use cake flour instead of all-purpose flour?
Technically yes, but we recommend all-purpose flour for the best texture. It provides just enough structure while keeping the crumb tender.
Why let the cake rest before unmolding?
Letting the cake sit for a few minutes after baking helps it shrink slightly due to the difference in temperature. This makes it easier to release from the pan without breaking the edges or top.
Why is my icing not pure white?
If your icing looks translucent, it’s probably too thin. The less water you use, the whiter and more opaque it will be. Add water gradually and stir well. If you’ve added too much, just whisk in more powdered sugar until the consistency is thick, smooth, and glossy.
Why chill the cake overnight?
Like pound cake, Gâteau Nantais gets even better after resting overnight. The flavors meld beautifully and the texture becomes softer and more moist. The rum brushed on top and the icing slowly soak in, giving you an irresistible finish. So do your taste buds a favor—be patient and let it chill before slicing!