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.
7,6634/5 for 8 ratings
Grade this recipe:

Last modified on: October 4th 2020

For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
23 min.45 min.1 hour 8 min.
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Step by step recipe


Stage 1 - 5 min.
Amandier (gluten-free almond cake) : Photo of step #1
Melt 70 g butter in a small pan on low heat (or in the microwave).

Set aside.

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

Put in a mixer bowl: 150 g egg, 100 g caster sugar and 20 g honey.

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

Stage 4 - 5 min.
Amandier (gluten-free almond cake) : Photo of step #4
...then beat on high speed.

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

Stage 5 - 3 min.
Amandier (gluten-free almond cake) : Photo of step #5
Add 150 g ground almonds, 5 drops bitter almond essence, 1 teaspoon orange flower water and the zest of 1 lemon.

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

Stage 7 - 3 min.
Amandier (gluten-free almond cake) : Photo of step #7
Finish by adding the warm melted butter and 50 g Mascarpone.

Stage 8 - 3 min.
Amandier (gluten-free almond cake) : Photo of step #8
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) : Photo of step #9
Bake for 40 minutes.

Stage 10
Amandier (gluten-free almond cake) : Photo of step #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.

Keeping:

1 or 2 days in the fridge, covered with plastic film.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,508 Kcal or 10,500 Kj51 gr141 gr193 gr
125 %20 %13 %29 %
Per 100 g
Energetic valueProteins CarbohydratesFats
372 Kcal or 1,557 Kj8 gr21 gr29 gr
19 %3 %2 %4 %
Per person
Energetic valueProteins CarbohydratesFats
418 Kcal or 1,750 Kj9 gr23 gr32 gr
21 %3 %2 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Source

Based on a recipe by Christophe Michalak.

More recipes?

This recipe uses (among others)
Ground almondsGround almonds: You can get more informations, or check-out other recipes which use it, for example: Pear, grapefruit and pistachio tart, Blackcurrant-almond muffins, Almond dacquoise, Moist cereal bars, Caribbean upside-down cake, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Fresh pasta dough, Kouign-amann brioche, Fried eggs with tomatoes, Lemon tart, Grapefruit moelleux, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Sushi, Vanilla ice cream, Sugar syrup, Coconut-vanilla cream for Elsa , Rum babas, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Steak burger topped with egg, Celeriac and mushroom gratin, Chocolate mug cake, Marchand de vin sauce, Naan, ... All

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