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.
30K 8 4
Last modified on: October 4th 2020
Keywords for this recipe:For 6 people, you will need:
- 1
2.5 oz butter - 2
5.3 oz egg ( How to... ) - 3
3.5 oz caster sugar - 4
0.7 oz honey - 5
12.0 oz ground almonds - 6
5 drops bitter almond essence - 7
1 teaspoon orange flower water - 8
1 lemon - 9
1.8 oz Mascarpone
How long does 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: 5.3 oz egg, 3.5 oz caster sugar and 0.7 oz honey.
Put in a mixer bowl: 5.3 oz egg, 3.5 oz caster sugar and 0.7 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 12.0 oz 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 1.8 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,508 Kcal or 10,500 Kj | 51 gr | 141 gr | 193 gr |
| 125 % | 20 % | 13 % | 29 % |
| 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 6 people : 4.95 €
- 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)
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Italian toast, Rum babas, Basic cake batter - the French way, Elsa's Comtoise galette, Little lemon biscuits, ... All |
 | Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Checkerboard biscuits, Almond mug cake for Mary, Amaretti, Armagnac marzipan, Almond macaroon cake, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple crisps, Sautéed pears with custard and orange syrup , Meringues, Dublin fruit scones, Toasted-flour biscuits, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Spicy roast cauliflower gratin, Confit Victoria pineapple with honey and spices, Caramelised apple pie, Couscous, Langoustine and leek tarts, ... All |
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