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.
32K 4/5 based on 8 reviews
Last modified on: October 4th 2020
Keywords for this recipe:For 3 people, you will need:
- 1
36.12 ml butter - 2
75 ml Egg - 3
50 ml caster sugar - 4
10 ml honey - 5
170 ml ground almonds - 6
3 drops bitter almond essence - 7
½ teaspoon orange flower water - 8
½ lemon - 9
25 ml Mascarpone
How long will 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: 75 ml Egg, 50 ml caster sugar and 10 ml honey.
Put in a mixer bowl: 75 ml Egg, 50 ml caster sugar and 10 ml 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 170 ml ground almonds, 3 drops bitter almond essence, ½ teaspoon orange flower water and the zest of ½ lemon.
Stage 6 - 3 min.
Fold in gently with a soft spatula.
Stage 7 - 3 min.
Finish by adding the warm melted butter and 25 ml 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 |
| 1,254 Kcal or 5,250 Kj | 26 gr | 70 gr | 97 gr |
| 63 % | 10 % | 7 % | 15 % |
| 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 3 people : 2.48 €
- 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: Gâteau Nantais, Moist cereal bars, Amaretti, Caramelized apple rice pudding, Arlesian Biscuits, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Leek and tuna loaf, Gâteau Breton (Brittany butter cake), Eggs in brioche nests, Oat shortbread biscuits, Clementine Creamy, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Coconut sweetcrust pastry, Confit of quinces in Macvin, Tatin apple diplomat tart, Apple Strudel, Oatmeal cake, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Red rice pannequets, Sweetcrust pastry (pâte sablée), Hazelnut and orange cake, Checkerboard biscuits, Tarte à l'coloche, ... All |
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