Unlike the famous chewy nougat of Montélimar, Nougat of Tours is actually a cake. And it’s seriously scrumptious. It’s a speciality of the Tourraine region, Loire Valley where it’s been a favourite for several centuries. This delicious recipe by a local chef, famous for cake making, means you can make a sweet Nougat of Tours cake at home…
80g caster sugar
150g candied fruit (melon-papaya) diced
50g apricot jam
80g almond powder
100g egg white
Icing sugar to sprinkle
Pinch of salt
Mix the butter, 35g icing sugar, the egg and a pinch of salt, add the flour and a little water if necessary. Form a ball and place in the refrigerator.
Mix the remaining sugar and almond powder in a bowl. Beat the egg whites until stiff and gently fold into the mixture.
Roll out the dough and line a greased cake tin (bottom and sides). Spread a thin layer of apricot jam and then the candied fruit. Pour the macaron mix over the top. Sprinkle with icing sugar.
Bake at a temperature of 180˚C for 30 minutes.
Recipe by Pâtisserie et Chocolaterie Bigot, place du château, Amboise.
Find out more: touraineloirevalley.com/nougat-de-tours