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.
Nantais cake
Ingredients
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
Preparation
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.
*The article has been translated based on the content of Le Progrès : info et actu nationale et régionale – Rhône, Loire, Ain, Haute-Loire et Jura | Le Progrès by www.leprogres.fr. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process as quickly as possible to protect the rights of the author. Thank you very much!
*We just want readers to access information more quickly and easily with other multilingual content, instead of information only available in a certain language.
*We always respect the copyright of the content of the author and always include the original link of the source article.If the author disagrees, just leave the report below the article, the article will be edited or deleted at the request of the author. Thanks very much! Best regards!
