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.
35 K 4/5 (8 reviews)
1 hour 8 min.
Easy
18 people
9 IngredientsLast modified on: October 4th 2020
For 18 people, you will need:
- 1
217 ml butter - 2
450 ml Egg - 3
300 ml caster sugar - 4
60 ml honey - 5
1 litre 21 ml ground almonds - 6
15 drops bitter almond essence - 7
3 teaspoons orange flower water - 8
3 lemons - 9
150 mls 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: 450 ml Egg, 300 ml caster sugar and 60 ml honey.
Put in a mixer bowl: 450 ml Egg, 300 ml caster sugar and 60 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 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.
Fold in gently with a soft spatula.
Stage 7 - 3 min.
Finish by adding the warm melted butter and 150 mls 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 | 150 RDI=60 % | 420 RDI=40 % | 580 RDI=90 % | 7,530 RDI=380 % | 31,510 RDI: 380 % |
| 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 18 people : 14.90 €
- 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: Apricot blancmange, Buckwheat almond biscuits, Nanou's apple and almond cake, Apple Strudel, Apple and almond cake, ... See them all 44
Egg
Like these other recipes: How to prepare egg glaze, Potato tortilla (Spanish omelette), Sausage buckwheat pancakes, Caramelized apple "moelleux" cake, Arizona cupcakes, ... See them all 226
Caster sugar
Like these other recipes: Tatin apple diplomat tart, Gâteau Basque , Italian Meringue, Breton sablé biscuit dough, Passion fruit jellies, ... See them all 352
Butter
Like these other recipes: The strange gratin, Breton style shellfish and vegetable soup, Sorrel soup, Nanou's chocolate cake, Provençal colombier for Pentecost, ... See them all 450
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