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.
32K 4/5 based on 8 reviews
Last modified on: October 4th 2020
Keywords for this recipe:For 18 people, you will need:
- 1
210 g butter - 2
450 g Egg ( How to... ) - 3
300 g caster sugar - 4
60 g honey - 5
450 g ground almonds - 6
15 drops bitter almond essence - 7
3 teaspoons orange flower water - 8
3 lemons - 9
150 g Mascarpone - Total weight: 2,025 grams
How long will 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: 450 g Egg, 300 g caster sugar and 60 g honey.
Put in a mixer bowl: 450 g Egg, 300 g caster sugar and 60 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.
The mixture should be pale, and very light and fluffy.
Stage 5 - 3 min.
Add 450 g ground almonds, 15 drops bitter almond essence, 3 teaspoons orange flower water and the zest of 3 lemons.
Stage 6 - 3 min.
Fold in gently with a soft spatula.
Stage 7 - 3 min.
Finish by adding the warm melted butter and 150 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.
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 |
| 7,525 Kcal or 31,506 Kj | 154 gr | 422 gr | 580 gr |
| 376 % | 59 % | 40 % | 88 % |
| 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 18 people : 14.85 €
- 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: Prune Far, Crème caramel, Crab Cakes, Old style brioche, Lemon Mayonnaise, ... All |
 | Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Apple and almond gratin, Apricot blancmange, Armagnac marzipan, Succès praliné (praline meringue), Checkerboard biscuits, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Liège waffles, Sugar syrup, Oaty walnut cake , Peach and verbena feuilleté, Almond macaroon cake, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Puff or flaky pastry (pâte feuilletée), Kugelhof for Nanou, Cauliflower "moelleux" in ramekins, Lille style chicken, Nicholas's fish, ... All |
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...407K3.5 12 min. March 21th 2017
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.2.7M 23.4 40 min. November 15th 2018
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.1.4M 65 1 hour 28 min. November 4th 2013
Fisherman's Ragout
This ragout combines vegetables (cut small and cooked until just tender in vegetable stock) with a mix of cockles and chunks of fish, all simmered together with cream and saffron.95K4.1 2 hours 17 min. December 30th 2019
Peach and verbena feuilleté
In French, a "feuilleté" can be anything, sweet or savoury, wrapped in or with a base of puff pastry, from a sausage roll to a millefeuille. This is an elegant tart-style feuilleté with a caramelized pastry base, topped with a light custard flavoured with verbena. This is based on a confectioner's...34K4.1 2 hours 23 min. September 3rd 2017
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.