French Almond-Rum Cake (Gâteau Nantais)

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FRENCH ALMOND-RUM CAKE

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Don’t use a small saucepan to make the syrup, and don’t forget to remove the pan from the burner before pouring in the rum. These steps help ensure that the alcohol won’t ignite. After removing the cake from the pan, don’t re-invert it—leave it bottom side up, as the perfectly flat surface is easy to glaze. Finally, don’t allow the cake to cool before brushing on the syrup; absorption is better if the cake is still hot. Don’t use a small saucepan to make the syrup, and don’t forget to remove the pan from the burner before pouring in the rum. These steps help ensure that the alcohol won’t ignite. After removing the cake from the pan, don’t re-invert it-leave it bottom side up, as the perfectly flat surface is easy to glaze. Finally, don’t allow the cake to cool before brushing on the syrup; absorption is better if the cake is still hot.

STEP-BY-STEP DEMO

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

38 grams (3 tablespoons) white sugar

1 tablespoon whole allspice

1 teaspoon black peppercorns

½ cup dark rum

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

FOR THE CAKE

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Directions at 177milkstreet.com

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