Gâteau nantais

Method

1. 1 Beat the butter with the sugar for 8 minutes, then add the eggs one by one.
2. 2 Mix the almond flour with the wheat flour, then sift it in and add half the amount of rum.
3. 3 Bake at 170 degrees for 35 minutes, then pierce the cake with a skewer while it's still hot.
4. 4 Pour the remaining rum over the hot cake through the puncture holes; the rum won't soak in if the cake cools down.
5. 5 Mix powdered sugar with lemon juice and a little rum to form a thick white coating.
6. 6 Spread the glaze over the cooled cake and let it dry for 30 minutes; the glaze should be matte, not transparent.

With an appliance

• Air fryer 48 min

  Replace step 3: spray oil into the almond mold, run the oven at 185 degrees for 23 minutes and rotate the mold at 12 minutes; the inside will cook faster, do not flip the cake and divide into smaller molds if needed.