Known as Le Saint-Germain, this French almond cake with rum was invented in 1920 in Saint-Germain-en-Laye, near Paris. It's also a great make-ahead recipe, as tastes even better 2-3 days later.
Made this one again today, it's quite possibly one of my favourite desserts ever (the rum is a big bonus here)! Thank you for the recipe mum. - Lucie
Origin of Le Saint-Germain Almond Cake
Called le Saint-Germain, this glazed almond cake was created in 1920 by the Pâtisserie Hardy in Saint-Germain-en-Laye, between Paris and Versailles.
It's not unlike the French Gâteau Nantais (Nantes cake) but includes a tart pastry base as well as the almond filling and glaze.
Although the genuine recipe is a local secret by the creators at Patisserie Hardy, I have developed my own recipe for those of you who can't make it to Paris. Usually made with a tart base, it is also made without - making a moist, gluten free almond cake.
Le Saint-Germain: My Copycat Almond Cake Recipe
As you can imagine, I've tried all sorts of ways to be able to extract the recipe from the patisserie's creators on rue des Louviers! Each time, however, they make it clear that their secret recipe has never left the laboratory since it was created in 1920.
Fair enough.
However, not all of you can make it to Paris or Saint-Germain to taste them. So I had to make a copycat version for you to make at home. To develop a recipe, I have tasted as many Saint-Germain cakes as possible around town!
After painstaking tasting sessions of developing the secret recipe with my daughter, Lucie, I'm happy with the result. Don't tell them in Saint-Germain-en-Laye but it tastes just as good!
Classic French Almond Cakes from Saint-Germain
In Saint-Germain-en-Laye, Le Saint-Germain almond cake has various versions from different bakeries. This recipe is based more on the one made at the Patisserie Grandin in rue au Pain.
While the original Hardy and Grandin versions are made with almond flour and slivered almonds, Grandin's version is laced with a lot more with rum. In fact, it's pretty boozy! As a result, this recipe is for adults only but it's easy to substitute the alcohol with a mixture of water and lemon juice.
See much more on this cake and the sweet specialities
in my online Saint-Germain-en-Laye Chocolate & Pastry Tour.
Gluten Free French Almond Cake
When I first tasted le Saint-Germain made by my French friend, Liliane, she didn't serve the cake at all using sweet pastry like the patisserie versions. It was without the the tart shell and served as a plain with a glaze.
Then I discovered the magnificent version of Le Saint-Germain made by the Boulangerie-Patisserie l'Aigle d'Or. Theirs is a complete gluten free French almond cake, made without any tart shell base and without the glaze - and without the rum, so can be enjoyed by children too.
So, if you make the recipe below and prefer to keep it a gluten free recipe, I suggest adding another egg to the cake to lighten it up to resemble this version.
I make mine with a lot of rum in the glaze. Somehow it tastes even better once matured for 2 days, as the rum seeps through into the cake. If you prefer without the alcohol, just omit from the cake and replace rum in the glaze with half water and lemon juice.
Is Light or Dark Rum Better for Baking?
I love to say that I've tried both ways and the unanimous vote for the better rum was definitely good quality dark rum. It adds more depth to the cake.
Before I used my favourite Appleton Estate rum from the Cayman Islands. The was definitely the best. Since I ran out ages ago, I use Saint James, a much cheaper rum that's easy to find in France.
What's more, once matured, the dark rum seeps into the cake and the rum flavour is less pronounced, making way for a more fondant almond cake.
French Almond Cake Recipe (le Saint-Germain)
If using the pastry base, first prepare the tart shell (recipe card below) following the recipe for the classic pâte sucrée. Blind bake just for 15 minutes, cool then sprinkle with flaked almonds.
Prepare the ingredients for the filling - ideally at room temperature.
Combine the ingredients together and mix well until light and fluffy.
Using a spatula, spread the almond cream evenly over the tart base. It doesn't matter too much if it's not that even - it will spread out while baking.
However, if you prefer a more professional look, use a piping bag. Pipe out the filling into a spiral with a plain piping tip.
Bake in the oven for about 30 minutes or until golden.
Leave to cool completely. Either keep covered for up to 2-3 days and set aside to mature or glaze first and set aside to mature.
Evenly spread on the glaze of mixed icing or confectioner's sugar with rum and lemon juice (or 2 tablespoon water and 1 tablespoon lemon juice). It should be thick but thin enough to easily spread, ideally with a palette knife.
Leave the glaze to set for about 15 minutes. Can be served but even better if you can wait at least a couple of hours.
How Best to Serve
Just like macarons, this French almond cake tastes even better when matured.
So once you've made this, try and forget about it for at least 24 hours. Even my kids are patient. It's really worth the wait, believe me. Try it for yourself and taste the difference.
Store chilled in the fridge but remove from the fridge for at least 30 minutes, as best enjoyed at room temperature.
Festive French Chestnut Variation
I couldn't help be inspired by a Moelleux au Marron by chef Claire Demon's Du Pain et des Gâteaux in Rue du Bac. The French are mad about chestnuts over Christmas! Adding this extra chestnut filling with the almond is an extra treat as a French winter recipe.
Spread a layer of chestnut and vanilla paste at the bottom of the tart base (about 3 tablespoons) in step 2 and top with the rest of the almond filling. On top of the rum glaze, decorate with one or two marrons glacés (candied chestnuts).
For more recipes and facts, see the French market Chestnut page.
More French Almond Cake Recipes
Looking for the name of the famous French almond cake that starts with F? Our popular almond teacakes (like friands) are called Financiers. This recipe is so quick and easy.
The almond cake with puff pastry and rum served at Epiphany in France is the Galette des Rois. Both recipes are extracts from my recipe book, Teatime in Paris.
Lucie, my youngest daughter asked for le gâteau Saint-Germain as her 21st birthday cake! Plus she made the macarons from my books... my job is done.
More on Saint-Germain
To help plan your next trip in Paris, or simply enjoy some armchair travel around France, see my gourmet travel posts:
- an introduction to Saint-Germain-en-Laye,
- my self-guided tour of chocolate and pastry in Saint Germain.
Also find out other speciality recipes that were created in Saint-Germain-en-Laye, including the Sauce Béarnaise.
French Almond Cake (Le Saint-Germain)
Equipment
- 28cm/11-inch tart tin ideally with removable bottom
Ingredients
Almond Filling:
- 100 g (3.5oz/ ¼ cup + 3 tbsp) unsalted butter softened
- 75 g (3oz/ ⅜ cup) sugar
- 2 medium eggs organic, at room temperature
- 100 g (3.5oz/ 1 cup) ground almonds (almond flour)
- 1 tablespoon dark rum
- 25 g (1oz/ 2 tbsp) slivered almonds
Glaze:
- 6 tablespoon icing (powdered) sugar
- 2 tablespoon dark rum or 2 tablespoon water
- 1 tablespoon lemon juice
Instructions
Sweet Pastry (optional):
- Follow the complete recipe for pâte sucrée. Blind bake first for 15 minutes and set aside to cool. This step can be done 2-3 days in advance.Omit step 7 of baking uncovered. (Instead the almond cream is added to the pastry shell and baked together.)
Almond and Rum Filling:
- Cream the butter and sugar together until light and creamy. Add the eggs, ground almonds and rum (see NOTES).
- Preheat the oven to 180°C/350°F (160°C fan/Gas 4).Sprinkle the slivered almonds on the base of the baked pastry base then spread on the almond filling (or pipe in a spiral). Bake further in the oven for 25-30 minutes. Set aside to cool.
Rum Glaze:
- Mix together the icing/powdered sugar with the rum and lemon juice until a spreadable consistency. Spread the glaze on to the cooled almond tart using a palette knife.
Notes
For a smaller 20 cm / 8-inch tart, simply halve the filling and pastry quantities. With rum, this cake is for adults only. This cake is best made with good quality dark rum. If you prefer to use without alcohol, then replace with water for the glaze and use orange blossom water or lemon juice for the cake.
This recipe was first published June 14, 2019 but is now completely updated with new images and more step-by-step instructions.
Kathryn
I just found your website, this cake is one I cannot wait to try!
Then to find out you wrote a book, too! I cannot wait for it to arrive!
Jill Colonna
Hello Kathryn,
Welcome and thank you so much! I'm delighted you've found the website and I hope you enjoy the almond cake. My daughter asks for this one for her birthday!
Just a little note: if you've discovered one of my earlier printed books ('Mad About Macarons' or 'Teatime in Paris'), these are older editions still circulating online. These days I'm creating and publishing my latest recipes, e-books and video courses directly through Mad About Macarons (via the new shop).
I hope you enjoy exploring and I'd love to hear what you bake first!
Jill x
Frances
Hello. This recipe sound absolutely delicious. I would like to make an 8 inch cake with pastry base and frosting. Could I have the recipe for this smaller size cake? Thank you!
Jill Colonna
Hello Frances,
My apologies for the late response. Yes, you can make a smaller version in an 8-inch (20 cm) tart tin.
Since my recipe uses a large 28 cm / 11-inch tart tin, the easiest way is to make half the recipe, which fits an 8-inch tin.
The baking time should be similar, but start checking about 5 minutes earlier, as smaller tarts can cook slightly faster.
I hope you enjoy it — it’s one of my favourite almond cakes!
David Scott Allen
I cannot wait to make this — when I saw it on Instagram (or was it Facebook?), I knew it was for me. I also definitely want to try the chestnut version — I have a jar of crème de marron in the fridge now which I use for crêpes.
Jill Colonna
Well do let me know when you make this, David. Next time you and Mark come to Paris, come to Saint-Germain-en-Laye and I'll show you around!
pamela
This was a delicious cake. I cut the recipe in half and it worked perfectly. I could not resist eating a piece earlier than Jill wanted me to, but I did keep the rest of it for 2 days. It was great, dense and moist. Tasted as if I had used marzipan but not overly sweet.
PS: I didn't use blanched almond flour so mine looked more rustic than Jill's. I plan on doing the chestnut version next month.
Jill Colonna
So happy you liked this recipe, Pamela and that you'll try the chestnut version for the holidays too! Thank you for taking the time to review and for such lovely words.
Lucie
Made this one again today, it’s quite possibly one of my favourite desserts ever (the rhum is a big bonus here)! Thank you for the recipe mum 🙂
Jill Colonna
Thanks Lucie - ça me fait chaud au coeur ! The best part is baking it together when you're back home 🙂
Mary
Lovely tart. I left it for 2 days - couldn’t wait any longer - and the flavour was lovely. I shall make again but I will use the can of Chestnut cream I have been hoarding for a little while. Purchased in Paris so has to be good!! :))
Jill Colonna
So happy you tried this and even waited! Love that you're also going to make again with the chestnut. It will be extra special with your crème de marron from Paris! Thanks for popping in to share, Mary.
Alene
Since I have to be gluten free, I am going to make only the "topping" as a separate cake. Where do the sliced almonds go? On the top of the cake? I may even try the pastry with gluten free flour! Thank you. It looks divine.
Jill Colonna
Put the almonds either in the bottom before the batter or sprinkle on top - up to you. If you try this with your gluten free flour, please tell me how it goes. Thanks, Alene.
Jessica
Hi-
How happy I am to find this recipes!
Thanks a lot.
Gonna try!
But something not clear for me when you filled up the almond cream in the pate à tarte you need to bake at 180 degrees also right?
When you need to let it cool down its in the fridge or room temperature ?
Thanks .
Jill Colonna
I am so glad you like this recipe, Jessica.
Yes, the temperature is the same at 180°C for baking further with the almond filling (I have now added this in the recipe just to make this 100% clear). Cooling the tart down first is at room temperature then chill in the fridge. Jill x
Jessica
Hi Jill-
Thanks for the response ! It went so well I added some stuff as we dont feel the separation between the dough ans the cream turn exactly as St germain bakery one ! How thankful am to you !!!! 🙂 my husband grew up with that pastry 🙂 .
If I want to make small one how long do you think the baking time will be please? Thanks !
Jill Colonna
So happy you liked the recipe and reminded you of the St Germain bakeries your husband grew up with. Of course it won't be exactly the same, as I leave these for the genuine patisseries to continue their secret recipe but it's the best I could come up with and feel it's pretty close! As a matter of interest, what was the "some stuff" you added? I personally love the addition of the chestnut paste but then it's no longer a Saint-Germain.
For a small one, you mean a tartlet? If so, I'd suggest baking 10-15 minutes then a further 15-20 minutes with the almond cream. Happy baking!
Jessica
thank you for the answer ! I will try small size. I spread the bottom of the pie crust almost the same thickness as the almond cream so that you don't feel too much the separation of the cream and the pie dough in your mouth - to my memories we do not feel any separation between the crist and cream we know there is two different texture but same time feel one is the "continuité " of each other so was worried about it and décided to think of something 🙂 I did not put the slivered almonds. I put almond powder in the pie crust and I baked the pie crust for a shorter time (alone) 5 minutes before the end of baking I covered my pie base with a thin layer of egg yolk + icing sugar for a little more caramelized taste. I just changed that 🙂 🙂
Jill Colonna
Interesting - thanks for sharing, Jessica. I love having to taste these from the patisserie on a regular basis and make my own just to keep up to date. The Hardy's original Saint-Germain put slivered almonds on the base after doing a cross-section, so that's why I add them. Glad you like it!
Kathy Truett
I’m late to the party...but this is delicious! Excellent recipe...Merci!
Jill Colonna
Thanks Kathy - so glad you like it!
Sandi
Love almond cakes, especially since my husband is diabetic and they are low carb. I simply substitute stevia, swerve or xylitol for the sugar and it works perfectly. Will be trying this soon but need some help with the ounce/gram conversion. I don't have a scale and know that although 100 g = 3.5 oz by weight, it's not the same as 3.5 oz by measuring cup (which would be not even 1/2 cup). Could you help me out with the conversions? Thanks!
Jill Colonna
Hi Sandi,
You're not going to like this but I'm afraid I totally recommend investing in digital scales. They really don't cost much (they come in all forms and even the cheapest easily available at supermarkets these days are fine). Seriously, your baking will be so much easier by using them. Please see my post here why using digital scales will give you good, consistent results each time. The French won't use anything else in making French patisserie. So glad you've found the best sugar substitutes for your husband.