This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
54 K 4/5 (8 reviews)
1 hour 8 min.
Easy
4.95 €
6 people
9 IngredientsLast modified on: October 4th 2020
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 for this recipe
Preparation: 25 min.
Cooking: 45 min.
All in all: 1 hour 8 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - ⌛ 4 min.
Preheat the oven to 340°F (170°C).
Put in a mixer bowl: 150 g egg, 100 g caster sugar and 20 g honey.
Put in a mixer bowl: 150 g egg, 100 g caster sugar and 20 g 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 150 g ground almonds, 5 drops bitter almond essence, 1 teaspoon orange flower water and the zest of 1 lemon.
Stage 6 - ⌛ 3 min.
Fold in gently with a soft spatula.
Stage 7 - ⌛ 3 min.
Finish by adding the warm melted butter and 50 g 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 140 RDI=10 % | 190 RDI=30 % | 2,510 RDI=130 % | 10,500 RDI: 130 % |
| Per 100 g | 7 RDI=3 % | 20 RDI=2 % | 30 RDI=4 % | 370 RDI=20 % | 1,560 RDI: 20 % |
| Per person | 8 RDI=3 % | 20 RDI=2 % | 30 RDI=5 % | 420 RDI=20 % | 1,750 RDI: 20 % |
How much will it cost?
- For 6 people : 5.00 €
- Per person : 0.85 €
Change currency:
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
Like these other recipes: Sweetcrust pastry (pâte sablée), Calissons, Fruit crumble, Macarons (the original French macaroons) , Financier batter, ... See them all 47
Egg
Like these other recipes: Bisto-style canapés, Mayonnaise, Apple Tiramisu, Strawberry, kiwi and mascarpone verrines, Fish Mousselines, ... See them all 253
Caster sugar
Like these other recipes: Eton mess, Bonnevaux apple tart, Italian Meringue, Moist chocolate cake, Chocolate eclairs, ... See them all 377
Butter
Like these other recipes: Provençal colombier for Pentecost, Escalope cordon bleu, Shortbread tart with sweet apricots and rosemary, Breton sablé biscuit dough, Gingerbread, ... See them all 497
Other recipes you may also like
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart. November 16th 2013309 K 15 2 hours 30 min.
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me). August 15th 2010247 K5 2 hours 30 min.
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance. November 17th 2024300 K4.5 1 hour 25 min.
Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot. April 14th 2020350 K 24.6 20 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017441 K3.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-19)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.