a Nantes cake, melting like candy!

Tell us about your Nantes cake recipe

With Suzanne, we are from Nantes, so it’s a nod to our region! It’s an almond cookie soaked in a rum-infused syrup. I slightly adapted the recipe to local tastes: I put less alcohol and less sugar. And I serve it for lunch and dinner at Arsenic, as a sweet treat with coffee. I get asked all the time…

What wine would you suggest with this very sweet dessert?

Suzanne Dahine: “To accompany this cake from Nantes, I would go without hesitation to a wine from Brittany, a good Muscadet, of course! We have young winegrowers who are working very well now. I am thinking in particular of a wine from the Petiteau estate, an Ile da Mat (which means “it is indeed your island” in the Breton language). In addition, the muscadet will have a honeyed side at the end of the mouth which will go well with this cake.

Is this the type of recipe you offer at Arsenic in Lyon?

I have a pastry speciality, so I like desserts. I am currently working on the pie, which requires cooking and pastry skills! But I still have a predilection for vegetables, which I try to use in their entirety, with an ethical and responsible goal.

/ C.B.

Nantais cake


150 g powdered sugar • 125 g semi-salted butter • 100 g powdered almonds • 3 eggs

40 g of flour • 10 cl of dark rum (approximately) negrita

Syrup: 50 g sugar and 70 g water • 50 g icing sugar


In the mixer: Vigorously whip the soft butter (in ointment) with the sugar.
Add the almonds, then incorporate the eggs 1 by 1.
Mix well until the sugar is melted.
Then add with a spatula, the sifted flour and 4 cl of rum.
Butter the cake pan and pour the mixture into it.

Bake the cake at 170°C for 40 to 45 minutes.
Unmold the cake, leaving the upper part underneath and as soon as it comes out of the oven, drizzle with 4 cl of rum mixed with a syrup made with 50 g of sugar and 70 g of water.
When the cake is cold, mix the remaining approximately 2 cl of rum with the icing sugar (to obtain a thick consistency) and coat with this icing using an angled spatula.

By Alexandre Delteil, head of Arsenic, Lyon 3rd

Source: Le Progrès : info et actu nationale et régionale – Rhône, Loire, Ain, Haute-Loire et Jura | Le Progrès by www.leprogres.fr.

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