Gâteau Nantais batter
- 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.
Drizzle
- Remove the peel from a whole orange
- In a saucepan, bring all the ingredients to a boil
Glaze
- 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 :
- 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.
- To check your cake, insert the blade of a knife into the centre. If it comes out clean, the cake is cooked.
- 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.