Nantes cake

Nantes cake

Torta di nantes

The Italian Baker

The world is truly a wonderful place, and Nantes, a port in western France, is no exception. The city is a perfect balance between heritage and innovation, with very kind and warm people as well. If you haven’t been, do consider a visit. The city has also gifted us with this rich rum and almond gâteau. Because of its position, Nantes was among the first places in Europe to receive rum exported from Martinique, and this cake is a perfect blend of French rustic tradition and exotic flavours.

Being a very curious Italian, travelling is such an important part of life to me, and although I am lucky to have travelled quite a bit, there are still many places I wish to explore. My mission? To bring home a suitcase full of amazing recipes from each of the countries I have visited. In part, this is what this book is about, and in a large part this is what my work and my shop are about too. This cake tastes even better one or two days after it is made.


Quantity Ingredient
115g butter, softened, plus extra for greasing
3 tablespoons plain flour, plus extra for dusting
125g caster sugar
115g ground almonds
1 1/2 teaspoons baking powder
100ml light or dark rum
3 eggs, lightly beaten
3 tablespoons apricot jam
100g icing sugar


  1. Preheat the oven to 180°C. Butter a 20-cm cake tin and dust with flour.
  2. Place the butter and sugar in a large bowl and, using a balloon whisk, work the ingredients until creamy and fluffy. Add the flour, ground almonds and baking powder and continue to whisk. Add half the rum, and finally the eggs. Whisk until fully incorporated.
  3. Transfer the mixture to the prepared tin and bake for about 40 minutes until a skewer inserted in the middle comes out clean, and the edges of the cake are golden. Leave the cake to cool for 5 minutes before inverting on to a baking sheet lined with baking parchment.
  4. While the cake is cooling a little, warm the apricot jam in a small bowl in the microwave for just a few seconds. Strain through a sieve and brush it over the still-warm cake, using a pastry brush.
  5. Put the icing sugar and the remaining rum into a separate bowl and stir until fully blended and resembling a thick royal icing. Pour this over the cake, either letting it drip down the sides, or spreading it evenly over the surface. Set aside at room temperature until the royal icing has set. Once set, place it in the fridge until ready to serve.


  • The butter needs to be very soft (the French call it beurre pommade), so leave the butter on your kitchen counter overnight before using it. If you don’t have time for this, or your kitchen is cold, then carefully soften the butter in the microwave, taking great care not to let it melt.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again