Amandier (gluten-free almond cake)
This gluten-free cake is called "amandier" in French, as it is made with ground almonds instead of flour (the same word also means almond tree). The texture is moist and the flavour is, well, almondy.
30K 8 4
Last modified on: October 4th 2020
Keywords for this recipe:For 12 people, you will need:
- 1
2⁄3 cup butter - 2
1 1⁄3 cup egg ( How to... ) - 3
1 cup caster sugar - 4
3 tablespoons honey - 5
3 cups ground almonds - 6
10 drops bitter almond essence - 7
2 teaspoons orange flower water - 8
2 lemons - 9
½ cup Mascarpone
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 23 min. | 45 min. | 1 hour 8 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 2 - 4 min.
Preheat the oven to 340°F (170°C).
Put in a mixer bowl: 1 1⁄3 cup egg, 1 cup caster sugar and 3 tablespoons honey.
Put in a mixer bowl: 1 1⁄3 cup egg, 1 cup caster sugar and 3 tablespoons honey.
Stage 3 - 2 min.
Begin on slow speed to mix together...
Stage 4 - 5 min.
...then beat on high speed.
The mixture should be pale, and very light and fluffy.
The mixture should be pale, and very light and fluffy.
Stage 5 - 3 min.
Add 3 cups ground almonds, 10 drops bitter almond essence, 2 teaspoons orange flower water and the zest of 2 lemons.
Stage 6 - 3 min.
Fold in gently with a soft spatula.
Stage 7 - 3 min.
Finish by adding the warm melted butter and ½ cup Mascarpone.
Stage 8 - 3 min.
Put into your chosen moulds or tins after buttering (here I'm using small loaf tins).
Stage 9 - 40 min.
Bake for 40 minutes.
Stage 10
Turn out while hot or warm and leave to cool on a wire rack.
Remarks
If you don't have mascarpone in stage 7, use cream instead.
In Christophe Michalak's original recipe, he uses orange zest, but the lemon and almond flavours work very well together too.
In Christophe Michalak's original recipe, he uses orange zest, but the lemon and almond flavours work very well together too.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Source
Based on a recipe by Christophe Michalak.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 5,017 Kcal or 21,005 Kj | 103 gr | 282 gr | 386 gr |
| 251 % | 40 % | 27 % | 59 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 372 Kcal or 1,557 Kj | 8 gr | 21 gr | 29 gr |
| 19 % | 3 % | 2 % | 4 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 418 Kcal or 1,750 Kj | 9 gr | 23 gr | 32 gr |
| 21 % | 3 % | 2 % | 5 % |
How much will it cost?
- For 12 people : 9.90 €
- Per person : 0.83 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Apricot blancmange, Santiago Cake, Almond dacquoise, Caribbean upside-down cake, Checkerboard biscuits, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Spinach and Comté Loaf, Mini Mont d'Or fondue with "spuds in blankets", Tatin apples with mascarpone cream, Pistachio cream, Rémoulade dressing, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Kugelhof for Nanou, "Psychedelic" sandwich bread, Apricot jelly, Doughnuts, Toasted-flour biscuits, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Scallop and leek pancakes, Chocolate rolls (petits pains), Tyrolean apple crumble, Langoustine gratin, Thin spinach and potato tart, ... All |
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