Gâteau Nantais

Ingredients

Cake: 16 Tbsp. Salted Butter, Room Temperature, Plus More for Pan 6 Large Eggs 300 g. (1⅓ c.) Granulated Sugar 2 Tbsp. Grated Lemon Zest 250 g. (2½ c.) Almond Flour ¼ tsp. Table Salt 80 g. (½ c. + 2 Tbsp.) All-Purpose Flour 6 Tbsp. Dark Rum Rum Syrup: 38 g. (3 Tbsp.) Granulated Sugar 1 Tbsp. Whole Allspice 1 tsp. Black Peppercorns ½ c. Dark Rum

Lemon Glaze & Garnish: 186 g. (1½ c.) Powdered Sugar ¼ tsp. Table Salt 3 Tbsp. Lemon Juice, Plus More if Needed 47 g. (½ c.) Sliced Almonds, Toasted Servings: 12 Prep Time: 25 minutes Bake Time: 50-55 minutes Total Time: 3¼ hours (including waiting time)

Instructions

1. For the cake, heat the oven to 350°F with a rack in the middle position. Generously butter the bottom and sides of a 9-inch round cake pan. In a small bowl or liquid measuring cup, beat the eggs.

2. In a stand mixer with the paddle attachment, beat the butter, granulated sugar, and lemon zest on medium until light and fluffy, 2 to 3 minutes, scraping the bowl as needed. Add the almond flour and salt, then beat on medium just until incorporated, about 30 seconds. With the mixer running, gradually add the eggs and beat until homogenous, scraping the bowl as needed. Increase to medium-high and continue to beat until the mixture is light and fluffy, about 3 minutes, scraping the bowl once or twice. With the mixer running on low, gradually add the all-purpose flour and mix until incorporated, then slowly add the rum and beat just until combined. Scrape the bowl to ensure no pockets of flour or rum remain. The batter will be thick.

3. Scrape the batter into the prepared pan, then spread in an even layer and smooth the surface. Bake until deep golden brown and the center of the cake springs back when gently pressed, 50 to 55 minutes.

4. Meanwhile, to make the rum syrup, in a large saucepan combine the granulated sugar, ⅓ c. water, allspice, and peppercorns. Bring to a boil over medium-high, stirring to dissolve the sugar, then boil for 3 minutes. Remove the pan from the heat and stir in the rum (do not pour in the rum over a lit burner!). Bring to a simmer over medium and cook for 2 minutes. Pour the mixture through a fine mesh strainer set over a small bowl; discard the solids and set the syrup aside. 5. When the cake is done, let cool in the pan on a wire rack for 5 minutes. Invert the cake onto another wire rack; do not re-invert.

Immediately brush the top and sides of the cake with all the rum syrup whilst the cake is still warm. Cool to room temperature, about 1 hour. Transfer the cooled cake to a platter.

6. To make the lemon glaze, in a medium bowl, whisk together the powdered sugar and salt, then gradually whisk in the lemon juice; the glaze should be smooth, with the consistency of yogurt. If it is too thick, whisk in additional lemon juice ½ tsp. at a time to attain the proper consistency.

7. Pour the glaze onto the center of the cake, then use an offset spatula or the back of a spoon to spread the glaze toward the edges, allowing just a small amount to drip down the sides.

Sprinkle with toasted almonds. Let stand at room temperature to set the glaze, about 1 hour.