Imported from TikTok
Gluten-Free Gâteau Nantais
A classic French almond and rum cake from Nantes, traditionally moist and rich. This version uses rice flour to make it naturally gluten-free without sacrificing the signature texture.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 225 g caster sugar
- 200 g salted butter (at room temperature)
- 175 g ground almond
- 4 eggs
- 60 g rice flour
- 1 tsp vanilla paste
- 2 cl rum (traditionally dark rum; can substitute other alcohol)
- icing sugar (for dusting)
- crème d'Isigny (for serving)
Steps
- 1
Preheat your oven to 170°C (340°F).
- 2
In a large bowl, whip the room temperature salted butter with the caster sugar for a minute or so until combined and slightly fluffy.
- 3
Add the eggs one by one, mixing well after each addition.
- 4
Follow with the vanilla paste and the rum, stirring to incorporate.
- 5
Finish the batter by folding in the rice flour and ground almonds until just combined.
- 6
Grease a 20cm cake tin with butter and line the bottom and sides with greaseproof paper.
- 7
Spread the batter evenly into the prepared tin.
- 8
Bake at 170°C for 40 to 45 minutes until the top is golden brown and a skewer inserted into the center comes out clean.
- 9
Allow the cake to cool. Serve with a dusting of icing sugar on top and a side of crème d'Isigny.
Notes
This cake actually tastes better the next day as the flavors develop and the texture becomes even moister. While traditionally made with rum, you can use any alcohol you have on hand.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →