Amandier Cake by Christophe Michalak (GF)
My Mom adores any cake which tastes like Marzipan, so I always bake her this cake when I visit home.
This is the Famous Amandier “Almond Fondant” from the Extraordinary Chef Christophe Michalak (@christophe_michalak). It is delicious and gluten free. Of course you will find Chef Michalak recipe right HERE!
I hope you will enjoy this recipe as much as I did. Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Amandier Cake by Christophe Michalak (GF)
Equipment
Ingredients
- 5 1/3 oz (150 g) eggs (About 3 Large Eggs)
- 1/2 cup (100 g) sugar
- 1 tbsp (20 g) lavender honey
- 1 1/3 cups (150 g) almond flour
- 1 tsp (5 g) orange extract
- 1 1/4 tbsp (20 g) orange blossom water
- 1 (1 g) orange zest
- 5 1/2 tbsp (75 g) salted butter (Softened | At Room Temperature)
- 2 oz (55 g) mascarpone
- 1/2 cup (115 g) sliced almonds
Instructions
- Place your Medium Round Flexipan® Mold on the top of your Medium perforated baking sheet.
- Preheat oven to 320F/160C.
AMANDIER CAKE PREPARATION
- In a mixing bowl, whisk the eggs, sugar, and the Lavender Honey together.
- Add the almond flour, orange extract, orange blossom water and orange zest.
- In a separate mixing bowl, beat the softened butter with the mascarpone cheese. Once it is fluffy, acombine it to your previous preparation.
- Pour your batter into your Flexipan®. Sprinkle the sliced almonds on top.
BAKE!
- Bake for 35 minutes at 320F/160C. (Every oven heats differently, monitor your Fondant from 30min). It is ready when the toothpick inserted comes out clean.
- Once your Almond Fondant is out of the oven, let it cool down completely in the mold. Then, Unmold, Serve and Enjoy! Bon Appétit!
Video
Special Notes
Nutrition
