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.
42 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
2 tablespoons butter - 2
¼ cup egg ( How to... ) - 3
2 ½ tablespoons caster sugar - 4
1 ½ teaspoon honey - 5
½ cup ground almonds - 6
2 drop bitter almond essence - 7
1⁄3 teaspoon orange flower water - 8
1⁄3 lemon - 9
1 ½ tablespoon 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 1 - 5 min.
Stage 2 - 4 min.
Preheat the oven to 340°F (170°C).
Put in a mixer bowl: ¼ cup egg, 2 ½ tablespoons caster sugar and 1 ½ teaspoon honey.
Put in a mixer bowl: ¼ cup egg, 2 ½ tablespoons caster sugar and 1 ½ teaspoon 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 ½ cup 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 1 ½ tablespoon 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 €
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)
Egg
Like these other recipes: Baked eggs with chicken and spinach, Almond mug cake for Mary, Green asparagus omelette, Little chocolate and hazelnut fondants, Traditional nutty choc-chip cookies, ... See them all 236
Ground almonds
Like these other recipes: Almond cream or frangipane, Marzipan (almond paste), Nanou's apple and almond cake, Croute à thé, Apple and almond cake, ... See them all 46
Caster sugar
Like these other recipes: Quince compote, Lime crémeux, Tea and white chocolate biscuits, Pears and caramelised walnut samosas , Grapefruit moelleux, ... See them all 361
Butter
Like these other recipes: Caramelized pear custard tart, Salad greens and small omelette, Sweet pastry, Oatmeal and chocolate shortbread, Polenta with spinach and soft-poached egg, ... See them all 472
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