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.
35 K 4/5 (8 reviews)
1 hour 8 min.
Easy
2 people
9 IngredientsLast modified on: October 4th 2020
For 2 people, you will need:
- 1
0.9 oz butter - 2
1.8 oz Egg ( How to... ) - 3
1.2 oz caster sugar - 4
0.2 oz honey - 5
4.0 oz ground almonds - 6
2 drop bitter almond essence - 7
1⁄3 teaspoon orange flower water - 8
1⁄3 lemon - 9
0.7 oz Mascarpone
Change measures:
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: 1.8 oz Egg, 1.2 oz caster sugar and 0.2 oz honey.
Put in a mixer bowl: 1.8 oz Egg, 1.2 oz caster sugar and 0.2 oz 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 4.0 oz ground almonds, 2 drop bitter almond essence, 1⁄3 teaspoon orange flower water and the zest of 1⁄3 lemon.
Stage 6 - 3 min.
Fold in gently with a soft spatula.
Stage 7 - 3 min.
Finish by adding the warm melted butter and 0.7 oz 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 | 20 RDI=7 % | 50 RDI=5 % | 70 RDI=10 % | 870 RDI=40 % | 3,640 RDI: 40 % |
| Per 100 g | 7 RDI=3 % | 20 RDI=2 % | 30 RDI=4 % | 380 RDI=20 % | 1,570 RDI: 20 % |
| Per person | 8 RDI=3 % | 20 RDI=2 % | 30 RDI=5 % | 430 RDI=20 % | 1,820 RDI: 20 % |
How much will it cost?
- For 2 people : 1.70 €
- Per person : 0.85 €
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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)
Egg
Like these other recipes: Basic cake batter - the French way, Cashew-nut and Parmesan biscuits, Pistachio tiramisu, Leek and artichoke tart à la piémontaise, Galette Charentaise, ... See them all 226
Ground almonds
Like these other recipes: Brioche royale, Linzer torte, Santiago Cake, Macarons (the original French macaroons) , Croute à thé, ... See them all 44
Caster sugar
Like these other recipes: Shortcrust pastry (pâte brisée), Chocolate sauce, Tarte à l'coloche, Apricot jelly, Apricot and pistachio clafoutis, ... See them all 352
Butter
Like these other recipes: Cauliflower and chickpea purée, Langoustine and leek tarts, Chicken breasts in a potato crust, Melting Epoisses on toast , Artichoke Soup, ... See them all 450
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