Thank you so much, Kim! And thank you for reading it! I’m so glad you enjoyed it and if you make the cake (I hope you do) please come back and let us all know how it came out!
Being from Nantes and now back living here, this post gets a 5-star thumbs up from me. My maman looooves this cake! We do a keto version now though as we changed diet 2 years ago, but still a must for anyone visiting Nantes 😊
I plan to take the cake to a gathering, the Milkweed Salon, tomorrow evening. Is it best to make it today and store as if going on a sea voyage or bake and freshly assemble tomorrow? Something tells me it’s better if it macerates overnight? Wrapped in waxed paper?
If so, please consider clicking the above link and liking the Notes post—leave a comment or even share within your own community. Poetry lives on in the minds of hearts of writers, it breathes on the page.
Your voice can be heard among the starry illuminations, howling at the moon.
Thank you for this rainy (in southern Ontario) Sunday gift Jamie. Beautifully written, poignant history. Just need to pick up salted butter and rum...
Thank you so much, Kim! And thank you for reading it! I’m so glad you enjoyed it and if you make the cake (I hope you do) please come back and let us all know how it came out!
There's such an energy to your writing, Jamie. And this cake is right up my alley. xx
Thank you, Domenica! I Hope you make this cake…I know you’ll love it?’!
love the recipe
great article about the region, Jamie!
Thank you. I hope you try it!
yes. picking up salted butter on my next market
Ooooh i can’t wait! Let me know how it comes out!
I was so pleased to read your words, hear your voice, and taste cake! Lovely article Jamie!
Thank you, my darling friend 💜
Your writing is beautiful. The words made me feel like I had a front row seat to history. Thank you!
Thank you so very much, Anne. That means a lot to me...I'm truly glad you are enjoying what I'm sharing!
another delicious French specialty that I didn't know about. thanks so much!
I find it fascinating that so many wonderful breads and pastries are still so local. I love discovering them.
same here!! thanks for sharing your discoveries ❤️
Being from Nantes and now back living here, this post gets a 5-star thumbs up from me. My maman looooves this cake! We do a keto version now though as we changed diet 2 years ago, but still a must for anyone visiting Nantes 😊
Nadia! Je suis tellement contente que tu aime ce post et ma recette! It really makes me happy that a nantaise gives me 5 stars!! Thank you!
The pleasure is all mine! Vive le rhum! 😉
😀
So, I guess I have to buy rum. 😁
Have you ever had a gâteau nantais?? It’s the best! Definitely make it! 😀
Haven't but will def give it a try!
I'll be waiting for a photo and news!
If only all history lessons came with a recipe for a delicious cake. Thank you for sharing.
I think I agree with you!
a) I am now sad I have never been to Nantes and b) I am so making this when I return home.
Oh you will definitely love this.
I'll be making it soon and will report back!
Yay!! I can't wait!
Hi Jamie,
I plan to take the cake to a gathering, the Milkweed Salon, tomorrow evening. Is it best to make it today and store as if going on a sea voyage or bake and freshly assemble tomorrow? Something tells me it’s better if it macerates overnight? Wrapped in waxed paper?
I’d probably make it the day before (hi ho onto that voyage) then ice it the day of. Please let me know how it comes out and what everyone thinks!
Thanks, I followed your advice. It was perfect! What a cake. So simple to make, easy to transport, 10/10!
another delicious French specialty that I didn't know about. thanks so much!
Fine writer and reader of Substack—we are starting a movement to get a poetry section added to the platform. Can I ask, are you with us?
https://substack.com/profile/10309929-david/note/c-15579327
If so, please consider clicking the above link and liking the Notes post—leave a comment or even share within your own community. Poetry lives on in the minds of hearts of writers, it breathes on the page.
Your voice can be heard among the starry illuminations, howling at the moon.
Thank you for your time and support.
Love and appreciation,
David
Lol I love that nobody could wait 😂 that’s the best compliment both for my recipe and your skills!