This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
52 K 4/5 (8 reviews)
1 hour 8 min.
Easy
4.95 €
6 people
9 IngredientsLast modified on: October 4th 2020
For 6 people, you will need:
- 1
70 g butter - 2
150 g egg ( How to... ) - 3
100 g caster sugar - 4
20 g honey - 5
150 g ground almonds - 6
5 drops bitter almond essence - 7
1 teaspoon orange flower water - 8
1 lemon - 9
50 g Mascarpone - Total weight: 675 grams
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 g egg, 100 g caster sugar and 20 g honey.
Put in a mixer bowl: 150 g egg, 100 g caster sugar and 20 g 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 150 g 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 g 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)
Egg
Like these other recipes: Spinach Omelette, Chestnut and hazelnut biscuits, Caramelized pear custard tart, Grandma Solange's biscuits, Little chocolate and hazelnut fondants, ... See them all 248
Ground almonds
Like these other recipes: Fruit crumble, Amiens macaroons, Apple and almond gratin, Santiago Cake, Calissons, ... See them all 46
Caster sugar
Like these other recipes: Sandwich bread, Rolled chestnut and apple brioche, Hazelnut and orange cake, Rum babas, Chocolate eclairs, ... See them all 370
Butter
Like these other recipes: Arizona cupcakes, Chocolate and matcha tea biscuits, French-style peas, Caramelized pear custard tart, Apple and almond gratin, ... See them all 486
Other recipes you may also like
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017484 K4.2 2 hours 15 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018441 K 24.3 45 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011776 K3.5 8 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture. February 21th 2011139 K5
Quail egg canapés
This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg. February 21th 2011347 K5 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-15)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.