Amandier (gluten-free almond cake)

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 70 g butter
• 2 150 g egg  ( How to... )
• 3 100 g caster sugar
• 4 20 g honey
• 5 150 g ground almonds
• 6 5 drops bitter almond essence
• 7 1 teaspoon orange flower water
• 8 1 lemon
• 9 50 g Mascarpone
• Total weight: 675 grams

Times:

Preparation	Cooking	Start to finish
23 min.	45 min.	1 hour 8 min.

Step by step recipe

• 1: Melt 70 g butter in a small pan on low heat (or in the microwave).
  Set aside.
• 2: Preheat the oven to 340°F (170°C).
  Put in a mixer bowl: 150 g egg, 100 g caster sugar and 20 g honey.
• 3: Begin on slow speed to mix together...
• 4: ...then beat on high speed.
  The mixture should be pale, and very light and fluffy.
• 5: Add 150 g ground almonds, 5 drops bitter almond essence, 1 teaspoon orange flower water and the zest of 1 lemon.
• 6: Fold in gently with a soft spatula.
• 7: Finish by adding the warm melted butter and 50 g Mascarpone.
• 8: Put into your chosen moulds or tins after buttering (here I'm using small loaf tins).
• 9: Bake for 40 minutes.
• 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.

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