Gâteau Nantais is a traditional Nantes cake consisting of butter, sugar, flour, eggs, ground almonds, and rum. When baked, the sponge is doused in a rum-infused syrup, and it is then topped with a white sugar glaze that is often also spiked with rum.

Occasionally, the center is sometimes coated in a layer of apricot jam. It is believed that the cake was created in 1820 by a French baker Rouleau. At the time, Nantes was an important port, and many ingredients such as rum, sugar, or vanilla were imported to the city and used in the creation of local desserts. 

These small, delicate French cakes are similar to muffins in appearance and texture. They consist of egg whites, butter, sugar, and almond flour. These small cakes are often flavored with various ingredients such as chocolate, nuts, or pieces of fruit.

They get their distinct oval shape from the special molds used to bake them. In addition to being wildly popular in France, friands are also commonplace all over Australia and New Zealand. They are said to go best with a dollop of ice cream, fruit, or a cup of hot coffee.

Gâteau moka is a classic French cake. It consists of two layers genoise sponges that are soaked with coffee syrup. The layers and the whole cake are then coated in a coffee-flavored buttercream. The sides of the cake are usually garnished with chopped almonds or almond flakes, while the top is decorated with piped buttercream and chocolate-covered coffee beans.

Moka cake was invented in 1857 by a Parisian pastry chef Guignard, and it was probably named after Mocha, a port city on the Red Sea coast of Yemen that was once a center of the coffee trade.

The delicate nonnettes, or jam-filled individual cakes, are one of the classic French desserts. Although there are several different variations of the cake, essentially all of them are gingerbread cakes that are filled with aromatic orange jams and sweetened with honey.

The sponge of the little nonnette is soft, usually made with the addition of rye flour and honey, and generously spiced with the gingerbread spice mixture, which includes cinnamon, nutmeg, anise, cardamom, and ginger. At the heart of each cake, there is a pungent orange marmalade. 

Pound cake is a British dessert consisting of one pound of each of the following ingredients: flour, butter, sugar, and eggs, hence the name. There is no leavening agent used in the preparation, except the air that is whipped into the batter. It dates back to the early 1700s, and because many people didn't know how to read, the simple convention made it quite easy to remember the recipe.

By the 1800s, the recipes began to deviate from the original, and the ingredients were used in smaller quantities, resulting in a lighter, smaller cake, whereas the original was very big and could feed a large number of people. Today, people use leaveners to make it even less dense, while some cooks like to add chocolate or orange zest in order to enhance its flavors. 

Gâteau au yaourt or yogurt cake is a popular French cake that is often served to guests alongside a cup of tea or coffee in many French households. It consists of flour, sugar, eggs, oil, and plain yogurt. Because it is fast and easy to prepare, it is commonly consumed as a snack.

Its subtle flavor, firm texture, and slight sweetness make it a favorite of many French people. Since it is a very popular cake throughout France, there are numerous variations in the recipes, which first started appearing in France in the 1950s. Gâteau au yaourt is best accompanied by a scoop of ice cream on the side.

Often dubbed as the Corsican take on cheesecake, fiadone is a traditional dessert prepared with brocciu (fresh whey cheese made from goat's or ewe’s milk), eggs, sugar, lemon zest, and lemon juice. Occasionally, oranges are used instead of lemons, and the base can be enriched with local liqueurs.

The cake was once a staple dish for various special occasions and a typical dessert prepared during the holiday seasons, but nowadays it is enjoyed throughout the year. It can be served on its own, drizzled with honey, or accompanied by fruit preserves or fresh fruit. 

Financier is a small French cake that is sometimes erroneously mistaken for a pastry since it is similar to a sponge cake. The cakes are baked in moulds and shaped to look like golden bricks known as lingot in French. Financiers are usually made with almond flour, almonds, egg whites, brown butter, and sugar.

The dessert was originally invented in the 19th century by a pastry chef named Lasne. As most of his clients were brokers who didn't want to stain their fingers, he invented this moist sponge cake, shaped it to look like a brick of gold, and financier was born.

In its original form, gâteau opera combines coffee-flavored buttercream, chocolate ganache, and layers of biscuit Joconde—a light almond sponge that is infused with coffee syrup or Grand Marnier liqueur. Each cake is topped with a thin layer of chocolate ganache and is usually decorated with a symbol of a note, musical instruments, or merely the word opera written in chocolate.

Although there are many conflicting stories of its origin, it is believed that the cake was invented at the Parisian patisserie Dalloyau by a pastry chef named Cyrique Gavillon. At the time, this sophisticated dessert was considered a novelty, compared to the lavishly decorated classics that were popular at the time.