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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.
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