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.
Choclette
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.
Jill Colonna
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!
Janice
Almond is my favourite flavour so this tart sounds like heaven
Jill Colonna
Well this is certainly for you, Janice! Enjoy - thanks for popping in!
Christina
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! 🙂
Jill Colonna
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!
Kathy
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.
Jill Colonna
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.
Lesley M
Made this cake for my Mum's birthday last Sunday. It was delicious.
Jill Colonna
Thrilled to hear, Lesley. Happy belated birthday to Margaret!
Sherry
oh dear where did my comment go? just saying this sounds delicious. cheers sherry
Jill Colonna
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!
Sherry
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
Jill Colonna
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!
Liz
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.
Jill Colonna
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!
Jean
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!
Jill Colonna
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!
Dave
Great post! Had no idea about this cake - it sounds scrumptious Jill
Jill Colonna
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!