Amandier (gluten-free almond cake)


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.
41 K 4/5 (8 reviews)
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Last modified on: October 4th 2020
For 18 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 25 min.
Cooking: 45 min.
All in all: 1 hour 8 min.
When should you start or finish this recipe?
If you start now, at 9:00, you will finish around : 11:05.Change start time
To finish around 7pm, you'll need to have started before: 18:25.Change end time

Step by step recipe


Stage 1 - 5 min.
Amandier (gluten-free almond cake)
Melt 217 ml butter in a small pan on low heat (or in the microwave).

Set aside.

Stage 2 - 4 min.
Amandier (gluten-free almond cake)
Preheat the oven to 340°F (170°C).

Put in a mixer bowl: 450 ml egg, 300 ml caster sugar and 60 ml honey.

Stage 3 - 2 min.
Amandier (gluten-free almond cake)
Begin on slow speed to mix together...

Stage 4 - 5 min.
Amandier (gluten-free almond cake)
...then beat on high speed.

The mixture should be pale, and very light and fluffy.

Stage 5 - 3 min.
Amandier (gluten-free almond cake)
Add 1 litre 21 ml ground almonds, 15 drops bitter almond essence, 3 teaspoons orange flower water and the zest of 3 lemons.

Stage 6 - 3 min.
Amandier (gluten-free almond cake)
Fold in gently with a soft spatula.

Stage 7 - 3 min.
Amandier (gluten-free almond cake)
Finish by adding the warm melted butter and 150 mls Mascarpone.

Stage 8 - 3 min.
Amandier (gluten-free almond cake)
Put into your chosen moulds or tins after buttering (here I'm using small loaf tins).

Stage 9 - 40 min.
Amandier (gluten-free almond cake)
Bake for 40 minutes.

Stage 10
Amandier (gluten-free almond cake)
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.
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 recipe150 RDI=60 %420 RDI=40 %580 RDI=90 %7,530 RDI=380 %31,510 RDI: 380 %
Per 100 g7 RDI=3 %20 RDI=2 %30 RDI=4 %370 RDI=20 %1,560 RDI: 20 %
Per person8 RDI=3 %20 RDI=2 %30 RDI=5 %420 RDI=20 %1,750 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg, Nuts
How much will it cost?
  • For 18 people : 14.90 €
  • Per person : 0.85 €

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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)
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