| dbo:abstract
|
- Gâteau nantais is a cake originating in the city of Nantes in France. Gâteau nantais is a soft, round pound cake, made of flour, sugar, salted butter, eggs, and almond meal, then dampened with a punch of rum and lemon, sometimes with an apricot gelée centre. The round shaped cake top is topped with a white glaze thinned with rum, although lemon or orange blossom water can be substituted if the cake is to be served to children. It is recommended to make the cake a day before it is intended to be served. It keeps very well. An earlier version of the recipe, without eggs, reportedly kept for three to four weeks. In the modern recipe, the icing is white, whereas earlier versions were an amber colour. A cookbook from the 1890s called for lemon peel to be grated into the cake's batter. The batter was firm enough to be stretched with a rolling pin and cut into rounds with a dough cutter. This version used a sprinkling of almond meal and sugar as a topping for the cake prior to cooking, and did not call for rum. In the 18th century, the port of Nantes was enriched by the triangular trade and saw many goods from the Caribbean colonies such as cane sugar, dark rum, and vanilla; ingredients that were later used in the composition of the Nantes cake. Because of this, it is sometimes called the "traveller's cake". It is considered a regional speciality of Nantes. Columnist says it was created in 1820 by a Roleau, master baker of Nantes. This "high-end" dessert was once served by housewives to their guests. It fell somewhat into oblivion until its revival by the biscuit factory LU, from 1910 to 1972. In the late 1990s, LU gave their recipe to Gilbert Debotté, who managed the Debotté patisserie. Since it became popular again in the 20th century, pastry chefs and cooks in Nantes have served it in its most classic version, or have been inspired to create variants including additional ingredients. (en)
- Le gâteau nantais est, comme son nom l'indique, une pâtisserie originaire de la ville de Nantes en France. Il s'agit d'un quatre-quarts moelleux, fait de beurre, de farine, de sucre, d’œufs, de poudre d’amande imbibé d’un punch au rhum et au citron, parfois recouvert d’une gelée d’abricot. Le dessus de ce gâteau de forme ronde est nappé d’un glaçage blanc au rhum. Au XVIIIe siècle, le port de Nantes s'enrichit par le commerce triangulaire et voit débarquer des produits en provenance des colonies antillaises : sucre de canne, rhum ambré, vanille Bourbon… ingrédients qui entreront plus tard dans la composition du gâteau nantais. Le chroniqueur Paul Eudel affirme qu'il a été créé en 1820 par un certain Rouleau, maître fouacier nantais, installé à cette époque rue Saint-Clément (actuelle rue Maréchal-Joffre). Ce dessert « haut de gamme » était servi jadis par les maîtresses de maison à leurs invités quand elles tenaient salon. Il tomba quelque peu dans l’oubli jusqu’à sa relance par la biscuiterie LU, de 1910 à 1972. Depuis, pâtissiers et cuisiniers nantais le servent soit dans sa version la plus classique, soit s'en inspirent pour créer des variantes incluant des ingrédients supplémentaires. (fr)
|
| dbo:alias
| |
| dbo:country
| |
| dbo:hasVariant
| |
| dbo:ingredient
| |
| dbo:ingredientName
|
- Flour, sugar, salted butter, eggs, almond meal, rum,icing sugar
|
| dbo:region
| |
| dbo:servingTemperature
| |
| dbo:type
| |
| dbo:wikiPageID
| |
| dbo:wikiPageLength
|
- 5904 (xsd:nonNegativeInteger)
|
| dbo:wikiPageRevisionID
| |
| dbo:wikiPageWikiLink
| |
| dbp:alternateName
| |
| dbp:country
| |
| dbp:mainIngredient
|
- Flour, sugar, salted butter, eggs, almond meal, rum, icing sugar (en)
|
| dbp:name
| |
| dbp:region
| |
| dbp:served
| |
| dbp:type
| |
| dbp:variations
|
- lemon juice, lemon zest, orange blossom water, vanilla extract, apricot gelée (en)
|
| dbp:wikiPageUsesTemplate
| |
| dcterms:subject
| |
| rdf:type
| |
| rdfs:comment
|
- Gâteau nantais is a cake originating in the city of Nantes in France. Gâteau nantais is a soft, round pound cake, made of flour, sugar, salted butter, eggs, and almond meal, then dampened with a punch of rum and lemon, sometimes with an apricot gelée centre. The round shaped cake top is topped with a white glaze thinned with rum, although lemon or orange blossom water can be substituted if the cake is to be served to children. It is recommended to make the cake a day before it is intended to be served. It keeps very well. An earlier version of the recipe, without eggs, reportedly kept for three to four weeks. In the modern recipe, the icing is white, whereas earlier versions were an amber colour. (en)
- Le gâteau nantais est, comme son nom l'indique, une pâtisserie originaire de la ville de Nantes en France. Il s'agit d'un quatre-quarts moelleux, fait de beurre, de farine, de sucre, d’œufs, de poudre d’amande imbibé d’un punch au rhum et au citron, parfois recouvert d’une gelée d’abricot. Le dessus de ce gâteau de forme ronde est nappé d’un glaçage blanc au rhum. Depuis, pâtissiers et cuisiniers nantais le servent soit dans sa version la plus classique, soit s'en inspirent pour créer des variantes incluant des ingrédients supplémentaires. (fr)
|
| rdfs:label
|
- Gâteau nantais (en)
- Gâteau nantais (fr)
|
| owl:sameAs
| |
| prov:wasDerivedFrom
| |
| foaf:isPrimaryTopicOf
| |
| foaf:name
| |
| is dbo:wikiPageRedirects
of | |
| is dbo:wikiPageWikiLink
of | |
| is foaf:primaryTopic
of | |
