Pangée

01 / ABOUT THE DISH

About the dish

Pangée is a cake that combines dried apricots, ground almonds and honey, and originates in the Drôme department. It was created in 2001 by a group of local pastry makers seeking to highlight the region’s produce, and in 2004 it received a national award. The preparation involves making a dense biscuit-like dough with flour, butter, eggs, sugar, lots of finely ground almonds, honey, and dried apricot pieces or compote, the dough is molded into a round shape in which a sector is cut out to represent a missing “continent”, an apricot is placed at the centre, then the cake is baked until caramelised and allowed to cool and set before packaging. Many versions exist: some variations swap in apple purée or add a light apple component, others use slightly different honeys (such as lavender honey) or present the cake with or without the signature missing-wedge shape, and the unique attribute of this cake lies in its deliberate missing slice and central apricot which symbolise the ancient super-continent Pangea and the local terroir. The pangée cake is sold in fine bakeries, especially in the Drôme region, packed for travel or gift use, and is often enjoyed with tea or coffee, or paired with a light dessert wine or a gentle sparkling to complement the almond-honey richness.