Gâteau nantais

A 22 cm round tin and preheat the oven. Prepare a 22 cm round tin and preheat the oven. Use 22 cm round cake tin. Allow 10 minutes. Keep the relevant temperature at 180 °C. The tin is evenly prepared and the oven is fully heated to 180 °C. A consistent pan gives the dense cake an even depth. Use care around the hot oven and metal tin.

The 150 g demi-sel butter with 150 g caster sugar without over-aerating. Cream the 150 g demi-sel butter with 150 g caster sugar without over-aerating. Use mixing bowl and paddle or spatula. Allow 3 minutes. The butter and sugar are smooth and creamy but not visibly whipped or fluffy. Too much aeration would move the texture toward a generic sponge. Keep the mixer stable and scrape the bowl with the motor stopped.

In the 100 g ground almonds, then add 150 g beaten egg gradually. Mix in the 100 g ground almonds, then add 150 g beaten egg gradually. Use mixing bowl. Allow 5 minutes. The mixture is cohesive and glossy with no visible butter curdling. Gradual egg addition keeps the butter emulsion stable. Do not taste the raw egg mixture.

In 40 g sifted flour and 20 ml rum briefly. Fold in 40 g sifted flour and 20 ml rum briefly. Use mixing bowl and spatula. Allow 2 minutes. The batter is uniform with no dry flour, and it has not been overworked. Brief folding limits gluten while dispersing the rum. Raw flour and egg batter should not be tasted.

Until moist but fully set. Bake until moist but fully set. Use preheated oven. Work at 180 °C conventional oven. Allow 42 minutes. Keep the relevant temperature at 180 °C. The cake is fully baked, the centre is set, and a skewer carries only a few moist crumbs rather than wet batter. The cake should remain moist without leaving raw batter at the centre. Use oven gloves when removing the hot tin.

Carefully and brush the warm cake with exactly 20 ml rum. Unmould carefully and brush the warm cake with exactly 20 ml rum. Use wire rack and pastry brush. Allow 5 minutes. The measured rum has been absorbed evenly without pooling on the surface. Warm cake absorbs the measured rum evenly. Post-bake rum retains alcohol; avoid flames and hot exposed elements.

The brushed cake completely. Cool the brushed cake completely. Use wire rack. Allow 60 minutes passive cooling. The cake is completely cool before glazing. A cool surface prevents the white glaze from melting into the cake. Keep the cake protected from contamination while cooling.

180 g icing sugar with 20 ml rum and spread a thin glaze. Mix 180 g icing sugar with 20 ml rum and spread a thin glaze. Use small bowl and offset spatula. Allow 5 minutes. The glaze is thin, opaque white and just fluid enough to spread into an even film. A measured ratio gives a reproducible thin coating. The glaze contains uncooked rum and therefore retains alcohol.

The glazed cake until the coating sets. Rest the glazed cake until the coating sets. Use wire rack. Allow 45 minutes passive rest. The glaze is dry to a light touch and no longer flows when the cake is moved. Setting prevents the glaze smearing during slicing. Keep away from children and anyone avoiding alcohol because post-bake rum remains.