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Discover Paris in the spring, Caen in Normandy and its marvellous markets plus Yvoire, a picturesque village on the edge of Lake Geneva in Haute-Savoie. Explore Saint-Omer, a historic city in the far north that's full of secrets and treasures, and Evian, where Frankenstein's monster stayed! Head with us to Metz in Lorraine to find out about its incredible past, La Couvertoirade, one of the prettiest villages in France, and the UNESCO heritage of Avignon. Guides, gorgeous photos, what's new in France, the best tours and delicious recipes from the legendary Le Nôtre bakery in Paris - and more.
Makes 2 cakes, each serving 6 Active time: 30 minutes Cooking time: 30 minutes Storage: Up to 4 days in the refrigerator or 3 months in the freezer, wrapped airtight EQUIPMENT 2 × 7-in. (18-cm) round cake pans 2 × 7-in. (18-cm) rounds of parchment paper Stand mixer fitted with the paddle beater INGREDIENTS 7 tbsp (3½ oz./100 g) butter + more for the pans 2⁄3 cup (1¾ oz./50 g) sliced almonds 13¼ oz. (375 g) marzipan, roughly chopped 6 eggs (1¼ cups/280 g) 1½ tbsp (15 g) AP flour 1½ tbsp (15 g) potato starch 1 tsp (5 ml) Grand Marnier 1 tsp (5 ml) aged rum Extracted from French Pastries and Desserts by Lenôtre: 200 Classic Recipes Revised and Updated (Flammarion, 2021). METHOD 1. Preheat the oven to 400°F (200°C/Gas Mark 6). Grease the pans with butter and line the bases with the rounds of parchment paper to prevent the cakes, which are fragile, from sticking. Press the sliced almonds around the sides of the pans, removing any that do not stick. 2. Beat the marzipan on slow speed in the bowl of the stand mixer until malleable and smooth. 3. Add the eggs, one by one, and beat for 5 minutes on medium speed after each addition. Scrape down the sides of the bowl as needed. The mixture should be light and airy. 4. Sift the flour and potato starch into a bowl. 5. Melt the butter in a saucepan until foaming. Remove from the heat. Whisk in about one-quarter of the marzipan mixture, then the Grand Marnier and rum. 6. Gently fold the flour and potato starch into the marzipan mixture in the bowl. Slowly pour in the butter mixture and fold it in using a spatula. 7. Divide the batter between the pans, filling them three-quarters full. 8. Bake for 10 minutes, then reduce the oven temperature to 350°F (180°C/Gas Mark 4) and bake for an additional 20 minutes, until the cakes are golden and the tip of a knife inserted into the center comes out clean. 9. Let the cakes cool completely in the pans before carefully inverting them onto flat serving plates, with the parchment paper uppermost. Carefully peel off the parchment paper. Chef’s Notes • These cakes can be served with chocolate sauce or vanilla custard sauce, or with a fresh fruit coulis. They are also delicious on their own, with a cup of tea. The Good Life France | 115
