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
6 people
9 IngredientsLast modified on: October 4th 2020
For 6 people, you will need:
- 1
72.24 ml butter - 2
150 ml Egg - 3
100 ml caster sugar - 4
20 ml honey - 5
340.5 ml ground almonds - 6
5 drops bitter almond essence - 7
1 teaspoon orange flower water - 8
1 lemon - 9
50 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: 150 ml Egg, 100 ml caster sugar and 20 ml honey.
Put in a mixer bowl: 150 ml Egg, 100 ml caster sugar and 20 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 340.5 ml ground almonds, 5 drops bitter almond essence, 1 teaspoon orange flower water and the zest of 1 lemon.
Stage 6 - 3 min.
Fold in gently with a soft spatula.
Stage 7 - 3 min.
Finish by adding the warm melted butter and 50 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 | 50 RDI=20 % | 140 RDI=10 % | 190 RDI=30 % | 2,510 RDI=130 % | 10,500 RDI: 130 % |
| 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 6 people : 5.00 €
- 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: Sweetcrust pastry (pâte sablée), Linzer torte, Moist cereal bars, Caribbean upside-down cake, Checkerboard biscuits, ... See them all 44
Egg
Like these other recipes: Rabbit terrine, Chestnut and hazelnut biscuits, Escalope cordon bleu, Polpete, Fish Mousselines, ... See them all 226
Caster sugar
Like these other recipes: Macaronade mixture, Vanilla ice cream, Soft fruits in sabayon, Gravlax, Pistachio ice cream, ... See them all 352
Butter
Like these other recipes: Coconut sweetcrust pastry, Apple Tatin Terrine, Loaf for "les filles'", Green bean purée, Kouign-amann brioche, ... See them all 450
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