L'amandier, the ultra-moist almond cake

Dessert
Very Easy
35 min
386 Kcal

Do you know L'Amandier? Well, if you don't, you should try this recipe right away! This cake is exceptionally moist, with an almost airy texture that will win over almond lovers. As well as being absolutely delicious, it's gluten-free, making it ideal for anyone with intolerances or allergies. Because yes, you can still enjoy dessert even without wheat flour, and this delicious cake is here to prove it :-) Follow the steps to make it right here ↓↓

Ingredients

6
Estimated cost: 5.35€ (0.89€/serving)

Materials

  • 17 cm (6.7-inch) round cake pan

Preparation

Preparation5 min
Cook time30 min
  • L'Amandier, the ultra-moist almond cake - Preparation step 1Whisk the eggs and sugar until pale. Add the ground almonds and almond extract and mix well. Finally, stir in the melted butter.
  • L'Amandier, the ultra-moist almond cake - Preparation step 2Pour the batter into a greased cake pan.
  • L'Amandier, the ultra-moist almond cake - Preparation step 3Sprinkle with flaked almonds.
  • L'Amandier, the ultra-moist almond cake - Preparation step 4Bake for 30 minutes in an oven preheated to 350°F (180°C).
  • L'Amandier, the ultra-moist almond cake - Preparation step 5And that's it, it's ready, you can sprinkle with icing sugar before serving!

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FAQ ❓

How should you store this almond cake?

You can keep it wrapped in cling film for 4 days.
Yes, you can replace the almonds with other nuts, such as hazelnuts or pistachios.
This cake contains no gluten.

Nutrition

for 1 serving / for 100 g
Calories: 386Kcal
  • Carbo: 17.3g
  • Total fat: 28.9g
  • Saturated fat: 8.8g
  • Proteins: 10.8g
  • Fibers: 3.8g
  • Sugar: 17.1g
  • ProPoints: 10
  • SmartPoints: 15
Nutritional information for 1 serving (84g)
Gluten free

Cookware

oven
PetitChef_OfficialPetitChef_Official

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Questions

Photos of members who cooked this recipe

Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

Comments

Rate this recipe:
4.25/5, 4 votes 1 comment

azigay

Great, quick recipe. "A fluffier, cake version of marzipan" is what my husband called it.

I didn't have the right sized pan so I just used a pie pan. Still turned out great since it shrinks from the sides of the pan and doesn't stick (if you buttered the pan).

i cooked this recipe
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