Gateau Nantes

Gâteau Nantais

scroll Go to the content

Chef Angelo Musa, Meilleur Ouvrier de France (Best Craftsman of France), World Pastry Champion

  • Servings 4 x 14 cm cake tins people
Gateau Nantes


Gâteau Nantais batter

  • 175 g la Perruche brown sugar (1)
  • 120 g egg yolks
  • 250 g butter
  • 80 g T55 flour
  • 400 g ground almonds
  • 200 g egg whites
  • 100 g la Perruche brown sugar (2)


  • 1 orange
  • 75 g orange juice
  • 30 g gold rum
  • 150 g water
  • 50 g la Perruche brown sugar
  • 1 vanilla pod, scraped


  • 350 g of la Perruche brown sugar blended into icing sugar
  • 50 g gold rum
  • 35 g orange juice


Gâteau Nantais batter

  1. Mix the brown sugar (1) with the egg yolks, then add the melted butter, flour and ground almonds. Whisk the egg whites with the brown sugar (2) and pour into the batter.


  1. Remove the peel from a whole orange
  2. In a saucepan, bring all the ingredients to a boil


  1. Blend the brown sugar to form fine icing sugar. Pour in the gold rum and orange juice. Mix and cover so it does not form a skin.

Assembly and finishing :

  1. Butter a cake tin and sprinkle it with sliced almonds and la Perruche brown sugar, then flour. Pour in the batter, stopping 1 cm from the top. Bake in a fan oven at 170 °C for about 45 minutes.
  2. To check your cake, insert the blade of a knife into the centre. If it comes out clean, the cake is cooked.
  3. Remove from the tin onto a rack and gently brush over the drizzle. Once cooled, finish with a layer of the glaze. Leave to crystallise.

A few words on the creation of this recipe

The history and flavours of Réunion are captured in this cake, which actually originated in Nantes.
The soft texture of almond is combined with the flavours of gold rum, vanilla and cane sugar. This cake will transport you far away!
Quick, easy and incredibly delicious.

Share your delicious recipes with us

Discover the other recipes of la Perruche

Enter the world of La Perruche with incredible recipes for exceptional food you can share with everybody …