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Gateaux Nantais

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Adjust Servings:
For the Syrup :
6 tbsp Sugar
2 glass water
For the Gateau :
9 tbsp Butter
4 cups Sugar
100 gm ground almonds
3 Eggs
1 cup flour
1/2 cup lemon Juice
1 1/2 cup rum
100 gm icing sugar

Gateaux Nantais

  • Non Veg
  • 55 mins
  • Serves 6
  • Medium


  • For the Syrup :

  • For the Gateau :

How to Make Gateaux Nantais

For the Syrup :

  1. Take a deep pan.
  2. Put it on the stove on medium heat.
  3. Add sugar and water into it.
  4. Bring it to a boil while stirring it constantly.
  5. After boiling, remove the pan from the stove and set it aside until it is needed for assembling.

For the Gateau :

  1. Take a large mixing bowl.
  2. Add butter and sugar into it.
  3. Whisk these with an electric mixer until they turn light and fluffy.
  4. Add grounded almonds into the bowl still whisking it.
  5. Add eggs in the bowl in the same manner.
  6. Add flour and half of the rum into the batter and whisk until the batter turns smooth.
  7. Pre-heat your oven at 180 degrees Centigrade.
  8. Take a baking pan and place a baking paper inside it.
  9. Grease the baking paper with butter.
  10. Pour the prepared batter into the pan.
  11. Bake the cake for 45 minutes.
  12. Remove the cake from the oven and let it cool down enough to be able to touch it.
  13. Remove it from the pan and place it on a serving dish.
  14. Add rum into the already prepared syrup and brush half the syrup on to the cake.
  15. Let the cake cool down even more then brush the remaining syrup on the cake.

For the Icing :

  1. Mix up the icing sugar with some lemon juice and rum until the icing is smooth.
  2. Use a spatula to spread the icing on the cake and refrigerate it for a day to let the icing thicken.
  3. Serve the chilled and sweet dessert at dinner next day!


  • Gateaux Nantais is named after Nantes which is a city of France.
  • It is a soft pound cake.

Pound cakes are so called because they contain a pound of flour, sugar and milk each however, these days the ingredients tend to vary in quantity.

Noel Zola

Good Pastry
Good Pastry

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