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
12 people
9 IngredientsLast modified on: October 4th 2020
For 12 people, you will need:
- 1
144 ml butter - 2
300 ml egg - 3
200 ml caster sugar - 4
40 ml honey - 5
681 ml ground almonds - 6
10 drops bitter almond essence - 7
2 teaspoons orange flower water - 8
2 lemons - 9
100 ml 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: 300 ml egg, 200 ml caster sugar and 40 ml honey.
Put in a mixer bowl: 300 ml egg, 200 ml caster sugar and 40 ml 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 681 ml 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 100 ml 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 macaroon cake, Fruit crumble, Amiens macaroons, Moist chocolate cake, Almonds pyramids, ... See them all 46
Egg
Like these other recipes: Green asparagus omelette, Caramelized pear custard tart, Soufflée omelette with cheese, Koulibiak in pie dish, Flaky brownie brioche, ... See them all 236
Caster sugar
Like these other recipes: Little apple turnovers with almonds and raisins, Pavlova, Double raspberry tartlets, Blackberry and almond fondant tart, Warm apple feuillantines, ... See them all 361
Butter
Like these other recipes: Breton sablé biscuit dough, Cream sauce with Vin Jaune, Kouign-amann, Naan, Two-stage beef chuck , ... See them all 472
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