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    Home • Recipes • Classic French Dishes

    French Almond Cake (Le Saint-Germain)

    Published: Sep 14, 2023 · Modified: Jul 9, 2024 by Jill Colonna40 Comments

    Jump to Recipe

    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
    glazed round almond tart topped with toasted slivered almonds, a flower and French macarons

    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.

    Saint-Germain-en-Laye Castle
    The Saint-Germain French almond cake from Hardy, the creators

    Le Saint-Germain: My Copycat 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!

    Le Saint Germain
    The Saint-Germain French almond cake from Grandin

    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.

    slice of almond cake with teapot
    The Saint-Germain almond cake version from la Boulangerie de l'Aigle d'Or

    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.

    serving a slice of glazed almond cake topped with almonds and French macarons

    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.

    flaked almonds sprinkled on a baked tart shell

    Prepare the ingredients for the filling - ideally at room temperature.

    weighing out almond flour next to other ingredients such as dark rum, butter, sugar and eggs

    Combine the ingredients together and mix well until light and fluffy.

    preparing a French almond cake with a baked pastry shell and an almond and rum cream

    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.

    spreading an almond filling into a tart base with slivered almonds

    However, if you prefer a more professional look, use a piping bag. Pipe out the filling into a spiral with a plain piping tip.

    spreading almond cream over the surface of a tart shell to make a French almond cake with rum

    Bake in the oven for about 30 minutes or until golden.

    classic pastry shell filled with a baked almond cream

    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.

    pouring a rum glaze over a French almond cake

    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.

    large round almond cake topped with a rum glaze and toasted flaked almonds

    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.

    saint-germain cake, an almond tart with rum French speciality

    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.

    slice of almond chestnut tart with white glaze and topped with a candied chestnut

    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.

    large glazed tart with toasted slivered almonds, macarons and 21st birthday candles next to Champagne
    slice of almond cake topped with rum glaze and redcurrants

    French Almond Cake (Le Saint-Germain)

    Jill Colonna
    Known as Le Saint-Germain, this almond cake with rum was invented by the Patisserie Hardy in 1920, Saint-Germain-en-Laye, near Paris. As the genuine recipe is a local secret, I have created something similar to recreate this at home with almond flour. Either prepared with or without the tart base.
    5 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 35 minutes mins
    Total Time 1 hour hr
    Course Dessert, teatime
    Cuisine French
    Servings 8
    Calories 260 kcal

    Ingredients
      

    Sweet Pastry Base (optional): see recipe below

    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 recipe for pâte sucrée below. 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/160°C fan/Gas 4/360°F.
      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

    Ideally, chill for 24 hours or overnight in the fridge as this cake is so much better after maturing. Even better 2 days later. Serve at room temperature to appreciate all of the flavours.  Although you can serve this on the day, waiting until the next day is really worth the wait. Like macarons, the flavours intensify and the result is so much better after maturing the cake.
    Without the Pastry Base: Sometimes this cake is made without the tart base, making it gluten free.  If making this without the sweet pastry base, add another egg to the almond filling.
    Pastry Base: If using the whole portion of pastry below, then double the quantity of the filling to make an extra large tart and bake for 35-40 minutes.
    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.
    perfect sweet tart dough in the tin, about to be pricked with a fork

    Pâte Sucrée Recipe (Sweet Pastry Dough)

    Jill Colonna
    French Pâte sucrée is the best all-round sweet pastry dough for tarts. This is the most basic and easiest French pie crust recipe to work with - taken from my book's tart chapter in Teatime in Paris (2015).
    The result means no soggy tart bottoms, just a delicious tart pastry base with a touch of vanilla. It's perfect as a base for fruit tarts, chocolate and almond tarts. Makes 500g pastry dough for 1 large tart or 8 tartlets.
    5 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Chilling Time 1 hour hr 30 minutes mins
    Total Time 2 hours hrs
    Course Dessert
    Cuisine French
    Servings 12 people
    Calories 181 kcal

    Equipment

    • loose-bottomed tart tin or tart ring (27-28cm/11" diameter x 3cm)
    • stand mixer with paddle attachment optional as dough can be mixed by hand
    • Rolling Pin with optional end rings to roll out evenly
    • baking beans or washed coins, rice or dried beans

    Ingredients
      

    • 125 g (4.5oz/½ cup) unsalted butter at room temperature (not melted), cut into cubes. Chilled if mixing by hand.
    • 75 g (2.75oz/½ cup) icing/powdered/confectioner's sugar
    • ½ teaspoon sea salt fleur de sel
    • 1 medium egg organic (room temperature)
    • ¼ teaspoon vanilla powder or extract
    • 240 g (8.5oz /1.9 cups) T45 French all-purpose/cake flour or plain (all-purpose) flour, sifted

    Instructions
     

    • Using a stand mixer with a paddle beater (otherwise mix by hand with cold butter), mix the butter, sugar, vanilla and salt until pale and creamy.
    • On low speed, gradually add the egg and flour and mix until combined. Half way during mixing, push the dough down the sides of the bowl and paddle with a spatula. Continue mixing just until the dough comes away from the sides of the bowl and stop.
    • Form the dough into a ball. Wrap in cling film and chill in the fridge for an hour.
      Normally you will only need ⅔ of this dough quantity - either freeze the rest or keep it chilled for up to 3 days.
    • Remove from the fridge and after 5 minutes (as easier to work with), roll out the pastry to 3-4mm (⅛ inch) thickness on a lightly floured surface.
      When completely rolled out about 3cm (about an inch) bigger than the tart tin/ring, transfer the dough by rolling around the pastry roller and cover the tart tin. If using a tart ring, place the ring on baking paper or a silicone mat.
    • Press well into the tart tin or ring, leaving no air holes around the edges. Trim off excess pastry by rolling over the edges with the rolling pin. Prick evenly with a fork.
      Leave to set in the fridge uncovered in the tin/ring for at least 20 minutes. Preheat the oven to 180°C/160°C fan/Gas 4/360°F.
    • Blind bake (top with baking parchment and baking beans - see NOTES) for 15 minutes. Remove baking paper and beans.
    • Bake uncovered for a further 5-10 minutes or until the pastry is golden.
      This step may be optional, depending on the recipe filling's instructions (such as this almond rum tart, which stays in the tin and is baked further with the filling in it).
    • Leave to cool for about 5 minutes then remove from the tart tin/ring. Set aside on a wire rack to cool completely before filling.

    Notes

    For the original detailed step-by-step recipe, see the tart chapter in my book, 'Teatime in Paris' (2015) along with many more tart recipes.
    Storage: although this dough can be prepared on the day of baking, it can be made 1-2 days in advance. Keep chilled rolled in cling film until ready to roll or prepare the tart shell and keep covered in the fridge. Otherwise freezes well - either the raw dough or the baked tart shell. Just defrost thoroughly before use.
    Flour: Although all-purpose flour is good, I generally prefer a finer T45 (French all-purpose) cake flour for tarts. For more, see FAQs
    For chocolate pastry, add 1 tablespoon unsweetened cocoa powder to the flour in step 2.

    This recipe was first published June 14, 2019 but is now completely updated with new images and more step-by-step instructions.

    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.

    More Classic French Dishes

    • individual ice cream with candied fruits on plate with lavender, apricot sauce and a macaron
      No Churn Ice Cream with Candied Fruit (Glace Plombières)
    • cheese and ham hot sandwich, sliced in half to see the soft insides and toasted texture on top
      Easy Croque Monsieur Recipe -The Hot French Ham and Cheese Sandwich
    • dipping skewers of bread and cauliflower into a pot of cheese fondue
      French Cheese Fondue Savoyarde - and How to Serve it
    • large pot with a baked rice pudding covered in a thick caramel skin, spooning out a creamy mixture underneath with cinnamon and a traditional French Fallue brioche
      Baked Rice Pudding Recipe (French Teurgoule)

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    Jill Colonna standing in a French patisserie lab holding a giant whisk over an oversized mixer bowl

    Bonjour - I'm Jill

    As a cookbook author and founder of Mad About Macarons since 2010, I’ve spent 30+ years perfecting foolproof French recipes in Paris—so you don’t have to! Expect step-by-step guidance, lower-sugar treats that don’t skimp on flavour, plus insider food and market guides to help you taste France like a local. If I can do it, so can you - no fancy techniques required!

    Meet Jill

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    1. David Scott Allen

      July 09, 2024 at 12:35 am

      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.

      Reply
      • Jill Colonna

        July 09, 2024 at 10:30 am

        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!

        Reply
    2. pamela

      July 01, 2024 at 10:05 pm

      5 stars
      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.

      Reply
      • Jill Colonna

        July 02, 2024 at 10:39 am

        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.

        Reply
    3. Lucie

      June 23, 2024 at 1:25 am

      5 stars
      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 🙂

      Reply
      • Jill Colonna

        June 23, 2024 at 12:52 pm

        Thanks Lucie - ça me fait chaud au coeur ! The best part is baking it together when you're back home 🙂

        Reply
    4. Mary

      October 07, 2023 at 5:02 am

      5 stars
      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!! :))

      Reply
      • Jill Colonna

        October 07, 2023 at 12:25 pm

        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.

        Reply
    5. Alene

      April 07, 2021 at 5:26 pm

      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.

      Reply
      • Jill Colonna

        April 10, 2021 at 1:15 pm

        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.

        Reply
    6. Jessica

      January 26, 2021 at 11:38 am

      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 .

      Reply
      • Jill Colonna

        January 26, 2021 at 3:23 pm

        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

        Reply
        • Jessica

          February 01, 2021 at 5:29 am

          5 stars
          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 !

          Reply
          • Jill Colonna

            February 01, 2021 at 12:10 pm

            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!

            Reply
            • Jessica

              February 01, 2021 at 1:52 pm

              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

              February 01, 2021 at 3:05 pm

              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!

    7. Kathy Truett

      September 28, 2020 at 3:36 am

      5 stars
      I’m late to the party...but this is delicious! Excellent recipe...Merci!

      Reply
      • Jill Colonna

        October 10, 2020 at 1:00 pm

        Thanks Kathy - so glad you like it!

        Reply
    8. Sandi

      September 25, 2019 at 3:35 pm

      5 stars
      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!

      Reply
      • Jill Colonna

        September 25, 2019 at 4:11 pm

        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.

        Reply
    9. Choclette

      July 04, 2019 at 7:44 pm

      5 stars
      I do love a good almond cake and this one looks superb. Rum is completely unexpected for some reason, but I'm definitely up for trying it. But how tough for you to have to taste test so many Saint-Germain almond cakes 😀

      Pinned.

      Reply
      • Jill Colonna

        July 05, 2019 at 12:23 pm

        Totally agreed on the rum surprise, Choclette, but love how it works! Yes, loved doing a bit of delicious local research! Thanks for sharing. Bon week-end!

        Reply
    10. Janice

      July 04, 2019 at 7:39 pm

      5 stars
      Almond is my favourite flavour so this tart sounds like heaven

      Reply
      • Jill Colonna

        July 04, 2019 at 7:41 pm

        Well this is certainly for you, Janice! Enjoy - thanks for popping in!

        Reply
    11. Christina

      July 04, 2019 at 2:46 pm

      5 stars
      This cake looks and sounds absolutely fantastic, Jill and I bet you got it really close to the original in your own recipe! Who doesn't love rum? Can't wait to try this! 🙂

      Reply
      • Jill Colonna

        July 04, 2019 at 7:34 pm

        It took a few tastings, believe me Christina (someone had to do it all in the name of research!) and the family are happy taste-testers, as I'm sure you have your dose too!

        Reply
    12. Kathy

      July 01, 2019 at 5:54 pm

      5 stars
      This was so fun to make and SO delicious! I shared it with my neighbor, who immediately texted me for the recipe. My tart pan was 11-1/4 inches, or 28 cm, so I used more than half of the pastry and that should have been my clue to double the glaze. But, in my excitement, it wasn’t - so my glaze appeared as a shiny sheen. If all you have is a large tart tin, it’s still every bit as delicious, just not as “cakey” & needs minor adjustments. I’m going to make it again in one of my smaller tins.
      It’s perfect for summer with fresh raspberries! And so easy to make ahead for guests.

      Reply
      • Jill Colonna

        July 02, 2019 at 5:26 pm

        Thanks so much for your feedback, Kathy - thrilled you and your neighbour liked the recipe. Jings - I forgot to precise the size of tart ring I used so have updated, merci! I use a 24cm (9inch) ring of only 2cm height but this is the kind of recipe that a few grams/oz won't make a huge difference. As you can see from the photos of the patisseries' versions, the glaze is very thin so your shiny sheen is also great. You're right - it's a perfect dessert to make in advance and great with berries.

        Reply
    13. Lesley M

      June 23, 2019 at 1:10 pm

      5 stars
      Made this cake for my Mum's birthday last Sunday. It was delicious.

      Reply
      • Jill Colonna

        June 23, 2019 at 6:23 pm

        Thrilled to hear, Lesley. Happy belated birthday to Margaret!

        Reply
    14. Sherry

      June 18, 2019 at 3:10 am

      oh dear where did my comment go? just saying this sounds delicious. cheers sherry

      Reply
      • Jill Colonna

        June 18, 2019 at 8:54 am

        Thanks, Sherry. Don't worry about posting comments - I just have to approve them before they appear, simply to avoid the spam. Appreciate you leaving your kind words here!

        Reply
    15. Sherry

      June 18, 2019 at 3:09 am

      this sounds delicious Jill. Reminds me of having a black forest cake made with a shortcrust base. no one seems to do that anymore:) cheers sherry

      Reply
      • Jill Colonna

        June 18, 2019 at 8:53 am

        That sounds good too, which reminds me I need to post something re Black Forest with cherries and chocolate! This is just plain almond with rum and although sounds so simple, it's incredibly good!

        Reply
    16. Liz

      June 16, 2019 at 7:42 pm

      5 stars
      Jill, thank you sharing this wonderful recipe. I am going to have a go at making it over the next two weeks and will post the pictures of how it turns out. Watch that space (although I am going to take it to work as I am worried about my waistline ...! I will eat it - it looks so delicious. Thank you again for the lovely pics with the recipe. Just great.

      Reply
      • Jill Colonna

        June 17, 2019 at 12:12 am

        It's a real pleasure, Liz. Great idea to share this cake at work, as it is a bit compulsive eating. Great with all the lovely fresh berries just now!

        Reply
    17. Jean

      June 16, 2019 at 10:38 am

      5 stars
      I didn't know about the Saint Germain cake. Thanks for sharing this Jill - looks good! Loving your posts about Saint Germain - I need to visit. No idea about the Sauce Béarnaise either!

      Reply
      • Jill Colonna

        June 16, 2019 at 2:35 pm

        Oh you would love to visit Saint-Germain-en-Laye, Jean. It's just a quick RER A ride from Paris and full of interesting things to see and do - and eat!

        Reply
    18. Dave

      June 15, 2019 at 12:35 pm

      5 stars
      Great post! Had no idea about this cake - it sounds scrumptious Jill

      Reply
      • Jill Colonna

        June 16, 2019 at 2:34 pm

        Thanks, Dave. I think the town should be making more of this cake, as it's a hidden gem here. It's also a very easy recipe!

        Reply

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    Welcome

    Bonjour - I'm Jill

    As a cookbook author and founder of Mad About Macarons since 2010, I’ve spent 30+ years perfecting foolproof French recipes in Paris—so you don’t have to! Expect step-by-step guidance, lower-sugar treats that don’t skimp on flavour, plus insider food and market guides to help you taste France like a local. If I can do it, so can you - no fancy techniques required!

    Meet Jill

    Popular Recipes This Week

    • 3 bowls of pea soup with fresh peas and pods
      French Pea Soup (Potage Saint-Germain)
    • small individual asparagus clafoutis with parmesan sauce basil top
      Asparagus Clafoutis - French Asparagus Recipe for the Oven
    • tray holding slices of toasted French toast or Pain Perdu in a boulangerie in France in front of baguettes
      Best French Toast Recipe (Pain Perdu)
    • folded thin chocolate crepe pancakes 2 with designs
      Chocolate Crêpes Served French Style

    Latest recipes

    • homemade croutons made with garlic and French bread topping for a pea soup next to a ramekin of more croutons
      How to Make Croûtons in the Air Fryer - with Garlic
    • whisking a hot parmesan cream sauce in a saucepan next to a block of Parmigiano Reggiano cheese
      Parmesan Cream Sauce
    • long-stemmed cocktail glasses filled with light and fluffy strawberry mousse topped with strawberries and served with French tuile cookies
      Strawberry Mousse
    • creamy lemon sauce poured over roasted white asparagus, served with potatoes and roast chicken
      Creamy Lemon Sauce for Chicken
    elegant storefront of a confectionary shop in Aix selling calissons

    TRAVEL GUIDES

    Food Guide to Aix-en-Provence

    My insider guide to Aix - from Calissons, hot chocolate to great restaurants.

    Aix Guide
    boxes of various different French macarons from Paris to taste for the ultimate guide

    LOCAL DIY GUIDES

    Best Macarons in Paris

    My insider, updated free guide. Avoid the tourist traps and discover my top 20!

    Top 20 Macarons
    crates of fresh tomatoes in all shapes and colours at the French market in Provence

    What's in Season?

    Les tomates

    Celebrate the start of tomato season with fun facts and tons of seasonal recipes.

    Tomato Guide

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