benoît chaigneau's rum-flavoured nantais cake
What would Nantes be without this rum-flavoured travel cake? The flavour of this pastry must reveal the history of the port of Nantes at the time of the Triangular Trade, when rum from the French West Indies made its way into the city. An authentic memory shared with every bite.
Ingredients
for 4 people
Nantais cake
- Powdered sugar: 150 g
- Semi-salted butter: 150 g
- Powdered almonds: 100 g
- Flour: 40 g
- Eggs: 3 pieces
- Spiced Rum 5 - 5 Distilled : 2 cl
Icing
- Spiced Rum 5 - 5 Distilled : 4 cl
- Icing sugar: 180 g
Steps
Watch - possibility
Nantes cake maker
- Put the butter to warm up.
- Whisk the soft butter with the sugar.
- Add the powdered almonds.
- Stir in the beaten eggs.
- Add the sifted flour, without over-mixing.
- Add the rum.
The day of the meal
For firing
- Butter a 3 cm diameter silicone cake tin.
- Pour in the mixture.
- Bake the cake at 180 °C for 12 to 15 minutes depending on the colour.
- As soon as the cakes come out of the oven, brush them with 2 cl of rum.
- Allow to cool.
- Turn out of the moulds, turning them over gently.
Icing
- Mix the remaining rum with the icing sugar.
- Spread on top of the mignardises.
- Serve during the day.
OUR PRODUCERS
Benoît Chaigneau, DISTILOIRE - liquorist and cellar master
You can find their bottles of authentic spirits in wine shops, delicatessens, bars and restaurants near you.
The (almost) exhaustive list of wine retailers is shown on the map: http://distiloire.com/#ou
Their products are also available online https://www.mydistillerie.com/les-producteurs/distiloire/
Émeline Loquais, Le Cœur d'eau - organic egg producer
La Caillauderie
44680 Chaumes-en-Retz
On-site sales on Mondays and Thursdays 6.30 - 7.30 pm
Also available at Olive et Mirabelle in Pornic
