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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.

40 K 4/5 (8 reviews)

1 hour 8 min. difficulté

Easy

4.95 €

2 people

9 Ingredients

Last modified on: October 4^th 2020

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For 2 people, you will need:

1 25 g butter
2 50 g egg ( How to... )
3 35 g caster sugar
4 7 g honey
5 50 g ground almonds
6 2 drop bitter almond essence
7 ¹⁄₃ teaspoon orange flower water
8 ¹⁄₃ lemon
9 20 g Mascarpone
Total weight: 235 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

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Times for this recipe

Preparation: 25 min.

Cooking: 45 min.

All in all: 1 hour 8 min.

When should you start or finish this recipe?

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 1 - 5 min.

Melt 25 g butter in a small pan on low heat (or in the microwave).

Set aside.

Stage 2 - 4 min.

Preheat the oven to 340°F (170°C).

Put in a mixer bowl: 50 g egg, 35 g caster sugar and 7 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.

Stage 5 - 3 min.

Add 50 g 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 20 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.

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, egg, Nuts

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)

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