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Almond Cake (Gluten Free)

by Lorena

There’s nothing like a delicious cake to have with a cup of tea or coffee. Not that the climate is changing into winter we start to have hot drinks in the evening and this almond cake is perfect for that occasion. It’s got a lot of almond flavour and we only use 6 ingredients! It’s honestly one of my favourite sweets on the blog so far.

This cake is a French recipe called Amandier and the thing about it that makes it great is that it’s extremely moist. It’s really the perfect pairing for a cup of tea so if you’re into tea, now you know.

If you feel like varying it up you can add the zest of 2 lemons or 1 lime and it tastes extremely good. also, if you can’t get silvered almonds replace them with chopped almonds and it looks really good, too.

This cake traditionally doesn’t have the almonds on top but rather a lemon glaze like the one you would make for a bundt cake. However I don’t think it needs it because the almond flavour is extremely good and it’s much more delicate with silvered almonds.

Almond Cake (Amandier) - Gluten Free

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Course: Tea Time
Cuisine: Low
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8 people
Author: Lorena Salinas by Cravings Journal


  • 6 eggs at room temperature (IMPORTANT)
  • 1 tsp salt
  • 250 g icing sugar
  • 150 g unsalted butter soft at room temperature
  • 300 g almond flour
  • 40 g silvered almonds to decorate


  • Beat the eggs, salt and icing sugar in a hand held or stand mixer until they go light and fluffy and you can make a drawing on top by drizzling it and it takes a bit to go back into the mix. For further reference watch the video above.
  • Add the butter one tablespoon at a time with the mixer on low speed and mix until fully incorporated.
  • Take the bow off the mixer and add the almond flour little by little, mixing in a round motion with a spatula, careful to not knock out the air we put into the eggs.
  • Pour into a buttered unmouldable mould that has been fitted with baking paper at the base and buttered on top of the paper as well.
  • Decorate with silvered almonds on top or finely chopped. Don't toast them beforehand because the oven will do that for you.
  • Take to a preheated oven at 170C for 30-40min or until it's golden on top and you can insert a skewer of fine knife and it comes out clean.
  • Decorate with a bit of icing sugar once cold.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!

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