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.
39 K 4/5 (8 reviews)
1 hour 8 min.
Easy
12 people
9 IngredientsLast modified on: October 4th 2020
For 12 people, you will need:
- 1
2⁄3 cup butter - 2
1 1⁄3 cup egg ( How to... ) - 3
1 cup caster sugar - 4
3 tablespoons honey - 5
3 cups ground almonds - 6
10 drops bitter almond essence - 7
2 teaspoons orange flower water - 8
2 lemons - 9
½ cup 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 1⁄3 cup egg, 1 cup caster sugar and 3 tablespoons honey.
Put in a mixer bowl: 1 1⁄3 cup egg, 1 cup caster sugar and 3 tablespoons 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 3 cups ground almonds, 10 drops bitter almond essence, 2 teaspoons orange flower water and the zest of 2 lemons.
Stage 6 - 3 min.
Fold in gently with a soft spatula.
Stage 7 - 3 min.
Finish by adding the warm melted butter and ½ cup 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 | 100 RDI=40 % | 280 RDI=30 % | 390 RDI=60 % | 5,020 RDI=250 % | 21,000 RDI: 250 % |
| Per 100 g | 7 RDI=3 % | 20 RDI=2 % | 30 RDI=4 % | 370 RDI=20 % | 1,560 RDI: 20 % |
| Per person | 8 RDI=3 % | 20 RDI=2 % | 30 RDI=5 % | 420 RDI=20 % | 1,750 RDI: 20 % |
How much will it cost?
- For 12 people : 9.95 €
- 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)
Ground almonds
Like these other recipes: Almond dacquoise, Buckwheat almond biscuits, Almond macaroon cake, Macarons (the original French macaroons) , Apricot blancmange, ... See them all 45
Egg
Like these other recipes: Pear and chocolate tart with a hint of mint, Polpete, Corsican tarts, Caramelized pear custard tart, Muffin dough, ... See them all 233
Caster sugar
Like these other recipes: Blackcurrant jelly, Household cake (Gâteau de ménage), Mulled apple juice, Apple paste, Mascarpone fondant with two lemons, ... See them all 357
Butter
Like these other recipes: Gâteau Basque , Liège waffles, Oatmeal and apple cookies, French Family Cake, Corsican tarts, ... See them all 461
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