GATEAU NANTAIS

Not long ago I was looking for a French cake recipe that I could adapt to a gluten free version, something fairly plain but interesting that would go nicely with a morning coffee or afternoon tea, but by no means be a showstopper.  Somehow or other I stumbled across Gateau Nantais.

It certainly doesn’t look like a showstopper, does it?

There were plenty of recipes on the internet and most claim that what it lacks in good looks is more than compensated for in flavour.  It is essentially an almond cake flavoured with rum.

The only rum I had in the house was a dark spiced rum so that’s what I used.  However, the interesting part is how the gateau Nantais came about.  The merchant ships from the Caribbean used to arrive in Nantes with rum as one of their many cargoes.  There are lots of things you can do with rum but the people of Nantes discovered it was very nice in a cake.  I cannot disagree with them!

Among the recipes I consulted there was one by fellow blogger Phil at As Strong as Soup which you can see here, and one in French which you can see here.  The one I chose to adapt was from the blog written by Mary-Anne Boermans, one of my favourite contestants from the Great British Bake Off a few years ago.  She was the baker always coming up with fascinating recipes with a touch of history about them and in fact she has written a book of old British recipes – which Nick gave to me as a Christmas present but has yet to be tried out.  Her blog is well worth dipping in to and you can see the recipe for Gateau Nantais here.

I was relieved to see my cake looked very similar to those in the pictures of Gateau Nantais in Google images – always a good way of finding recipes and finding out how the finished dish should look.  It was very pleasant and well received but if I was to make it again, and I probably will, I think I would probably put in more rum.

Ingredients

For the cake

200g caster sugar

150g butter, softened

60g gluten free plain flour

200g ground almonds

3 eggs

1tsp vanilla extract

20ml rum

For the topping and icing

20ml rum to brush over the cake

100g icing sugar

20ml rum to make the icing

Method

Preheat the oven to 180°C / 160° fan.  Grease and base line a 23cm spring form tin.

Whisk the butter and sugar together until light and fluffy using an electric whisk – this may take up to ten minutes.

Add the flour and ground almonds and mix well.  Whisk in the eggs one at a time.

Add 20ml rum and the vanilla extract.

Transfer to the tin and bake for 30-40 minutes, until golden and firm.  Remove from the oven and brush 20ml rum over the cake to soak in.  After 30 minutes remove from the tin and transfer to a wire rack.

Make a runny icing using the icing sugar and remaining rum.  Add more icing sugar if necessary to get the right consistency.  When the cake is completely cold spread the icing over the top.

Serves 8-10.

SLOW COOKER RICE PUDDING

It’s difficult to make a picture of rice pudding look exciting or glamorous but for those of us who love it, beauty is not the important thing.  It’s the taste and the thickness of the skin!
I have loved rice pudding for as long as I can remember.  I was recently reminiscing with my brother about my mum’s excellent rice pudding and he reminded me about how much we argued over who was to have the skin!  My mum used to make it using full cream milk (semi-skimmed was not invented then, there was only ordinary milk or, better still, gold top) and if we were lucky, partly with evaporated milk.  It was served hot, thick and creamy, and occasionally there would be a few sultanas or raisins in it, which was known in the family as Chinese wedding cake.
We loved it hot, sometimes with a blob of strawberry jam, or cold and even stiffer the following day.

Soon after I bought my new mini slow cooker I was keen to use it to make a rice pudding. 

I warmed the milk before adding it to the pot and stirred a couple of times during cooking.  My brother said that the only time he made it in a slow cooker he ended up with the rice stuck on the bottom and the milk on top, which was disappointing to say the least, but he hadn’t thought to stir it.
  
Cooking time depends on how stiff you like your rice pudding and how thick you like the skin.  The longer you leave it, the stiffer and more delicious it becomes.



I am contributing this post to the Slow Cooked Challenge, run by Janice at Farmersgirl Kitchen.  It’s an open theme this month and you can read the details here.

Ingredients
75g/3oz pudding rice
55g/2oz caster sugar
600ml/1 pint milk (full fat or semi-skimmed)
1 small tin, 170g evaporated milk (normal or light)
grated nutmeg
a few knobs of butter
Method
Rinse the rice and put into the slow cooker with the sugar and evaporated milk.
Warm the milk in a saucepan and add to the cooker.  Stir well.
Sprinkle some grated nutmeg on the top and dot a few knobs of butter over.
Cook on low heat for 3-4 hours or longer, stirring a couple of times.
Serves 4.