Gâteau aux amandes – Moist French Almond Cake Recipe
This simple almond cake is popular in many French homes because it’s made in one bowl and stays moist for a long time. The flavour is a bit like marzipan, but lighter and less sweet. It’s perfect with afternoon coffee, and for special occasions you can serve it with fruit and whipped cream.
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
10
Ingredients
- ground almonds finely ground, blanched if you like - 200 g
- wheat flour - 50 g
- sugar - 150 g
- butter melted and cooled - 120 g
- eggs at room temperature - 3 piece
- milk - 60 ml
- almond extract optional, for a stronger aroma - 0.5 teaspoons
- baking powder - 1 teaspoon
- salt pinch - 1 pinch
- icing sugar for dusting the top, optional - 1 tablespoon
Main Ingredient:
almonds
Preparation
- Preheat the oven to 180°C (top and bottom heat). Line a round 22–24 cm cake tin with baking paper or grease it with butter and dust with flour.
- In a large bowl, mix together the ground almonds, flour, baking powder, sugar and a pinch of salt.
- In a separate bowl, whisk the eggs with the milk and almond extract (if using). Add the melted, cooled butter and mix well.
- Pour the wet ingredients into the dry and stir with a spoon just until combined to form a smooth, fairly thick batter.
- Pour the batter into the prepared tin and smooth the top with a spoon or spatula.
- Bake for about 25–30 minutes, until the top is golden and a skewer inserted in the centre comes out clean or with a few moist crumbs, but no raw batter.
- Leave the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Dust the top with icing sugar before serving, if you like.
Storage
In fridge:
4 days
Freezing:
Yes
Store leftover cake at room temperature in an airtight container for 2–3 days, or refrigerate if your kitchen is very warm. You can also freeze individual slices, well wrapped, for up to a month.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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