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.
53 K 4/5 (8 reviews)
Grade this recipe:
Keywords:
Last modified on: October 4th 2020
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 6 people, you will need:

Change to the quantities for:
Change measures:
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 , 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 1 - ⌛ 5 min.
Amandier (gluten-free almond cake) : Stage 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) : Stage 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) : Stage 3
Begin on slow speed to mix together...

Stage 4 - ⌛ 5 min.
Amandier (gluten-free almond cake) : Stage 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) : Stage 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) : Stage 6
Fold in gently with a soft spatula.

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

Stage 8 - ⌛ 3 min.
Amandier (gluten-free almond cake) : Stage 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) : Stage 9
Bake for 40 minutes.

Stage 10
Amandier (gluten-free almond cake) : 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.
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 recipe50 RDI=20 %140 RDI=10 %190 RDI=30 %2,510 RDI=130 %10,500 RDI: 130 %
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
Possible allergens in this recipe: milk, egg, Nuts
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)
Other recipes you may also like
Bouquet garni
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 cooking.
March 21th 2017439 K3.5 15 min.
Thaï rice with small vegetables
Thaï rice with small vegetables
Vegetables cut in small dice, cooked in stages, and mixed with cooked Thaï rice. Delicious alone or served with meat for example.
February 21th 2011299 K4.7 1 hour 35 min.
Eggs Benedict
Eggs Benedict
Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce.
April 8th 2023241 K4 1 hour 4 min.
Pan-fried scallops and chanterelles with Noilly Prat sauce
Pan-fried scallops and chanterelles with Noilly Prat sauce
The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.
May 10th 2023251 K4.5 1 hour 6 min.
How to slow cook meat
How to slow cook meat
By cooking meat slowly with no added fat, it will become very tender - almost melt-in-the-mouth - and can be cut with a fork.
November 6th 2011182 K5 4 hours 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-03-15)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page