Baked in Toulouse since Gallo-Roman times, the fénétra is a large, oval three layered cake made of pâte sablée on the bottom, apricot jam and lemon zest in the middle, with a dacquoise and powdered sugar on top.
Originally it was made for the days of the dead or Feretralia celebrated in Toulouse in March: families would head down what is now Rue du Feretra to the necropolis to offer the cakes to their dead.
It became a popular dessert in later centuries, one that stayed fresh over several days. It fell out of fashion in the 20th century and was nearly completely forgotten when a local newspaper suggested it be revived with a festival to celebrate Toulouse’s traditions, the Grand Fénétra, which takes place the last weekend in June.
Image by Desman31, CC BY-SA 4.0