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  • French Almond-Rum Cake (Gâteau Nantais) - Christopher Kimball's Milk Street

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    Adrian
    1K views3 pages
    This document provides a recipe for a rum cake that includes almond flour, butter, eggs, sugar, lemon zest, salt, flour, and rum. It takes 31⁄4 hours to make. The ingredients are listed for the cake, rum syrup, and lemon glaze. The directions simply state "Directions" without further instructions.

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    French Almond-Rum Cake (Gâteau Nantais) | Christopher Kimball’s Milk Street

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    This document provides a recipe for a rum cake that includes almond flour, butter, eggs, sugar, lemon zest, salt, flour, and rum. It takes 31⁄4 hours to make. The ingredients are listed for the cake, rum syrup, and lemon glaze. The directions simply state "Directions" without further instructions.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    1K views3 pages

    French Almond-Rum Cake (Gâteau Nantais) - Christopher Kimball's Milk Street

    Uploaded by

    Adrian
    This document provides a recipe for a rum cake that includes almond flour, butter, eggs, sugar, lemon zest, salt, flour, and rum. It takes 31⁄4 hours to make. The ingredients are listed for the cake, rum syrup, and lemon glaze. The directions simply state "Directions" without further instructions.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 3

    3¼ HOURS

    ACCEPT
    COOKIES
    FOR THE CAKE
    16 TABLESPOONS (2 STICKS) SALTED BUTTER, ROOM TEMPERATURE, PLUS MORE FOR THE PAN

    6 LARGE EGGS

    300 GRAMS (1⅓ CUPS) WHITE SUGAR

    2 TABLESPOONS GRATED LEMON ZEST

    250 GRAMS (2½ CUPS) ALMOND FLOUR

    ½ TEASPOON KOSHER SALT

    80 GRAMS (½ CUP PLUS 2 TABLESPOONS) ALL-PURPOSE FLOUR

    6 TABLESPOONS DARK RUM

    FOR THE RUM SYRUP


    38 GRAMS (3 TABLESPOONS) WHITE SUGAR

    1 TABLESPOON WHOLE ALLSPICE

    1 TEASPOON BLACK PEPPERCORNS

    ½ CUP DARK RUM

    FOR THE LEMON GLAZE AND GARNISH


    186 GRAMS (1½ CUPS) POWDERED SUGAR

    ½ TEASPOON KOSHER SALT

    3 TABLESPOONS LEMON JUICE, PLUS MORE IF NEEDED

    47 GRAMS (½ CUP) SLICED ALMONDS, TOASTED

    DIRECTIONS

    ACCEPT
    COOKIES
    ACCEPT
    COOKIES

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