Quick summary: French almond cake, known as l'amandier, is a gluten-free cake made with almond flour, eggs, sugar, butter, and a splash of dark rum. It has a moist, tender crumb and a rich, nutty flavor. Bake it at 355°F (180°C) for about 30 minutes, then cover it with dark chocolate ganache for a classic finish.
Discover that making French cake recipes is one of the best things in life. You will love French Chocolate Cake or Yogurt Cake once you make it. Or try the Chocolate Terrine recipe. It is gluten-free too.
What is l'Amandier?
L'Amandier, Amandier, or Namandier is a French fondant almond cake (gâteau fondant aux amandes).
L'Amandier is translated as 'almond tree' in English, while 'namandier' means 'almond cake'. L'Amandier and Namandier both refer to the exact same cake. In French, amandier is pronounced approximately ah-mahn-DYAY.
The origin of the cake is unclear. However, it closely resembles Saint Jacques cake or Tarta de Santiago. So, l'Amandier is probably the French version of the Spanish almond cake with the addition of melted butter.
Why you will love this recipe
- Naturally gluten-free: it is made without wheat flour, using almond flour for structure so that the whole family can enjoy it.
- Moist and nutty: the almond flour gives it a tender, moist crumb and a rich, flavorful taste in every bite.
- Quick and simple: the recipe (gateau aux amandes in French) comes together in about an hour with a handful of pantry staples.
- Versatile: serve it for teatime or brunch, or turn it into an easy birthday cake topped with a few fresh berries.
- Better than store-bought: homemade always tastes better than a l'Amandier cake mix, and you control every ingredient.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Butter: high-quality unsalted butter is the key ingredient of this moist almond cake. Don't replace it with margarine or brown butter.
- Sugar: Use granulated sugar or caster sugar. The cake is very sweet, so feel free to reduce the white sugar by 10 to 20%. To find your ideal sweetness level, experiment with the sugar next time. Why next time? Because it is worth trying the authentic recipe first.
- Eggs: use large eggs at room temperature. You don't need to separate the egg whites from the egg yolks.
- Salt: brings out the cake's flavors.
- Almond extract: the recipe calls for bitter almond extract, but you can omit this ingredient if it isn't available. It isn't the same, but you can try replacing the bitter almond extract with vanilla extract.
- Almond flour is one of the main ingredients of this ground almond cake. So choose the best possible quality. You can also make the ground almonds yourself by processing whole almonds in a food processor. Leave the skin on for a more intense almond flavor and pronounced taste.
- Flaked almonds: Use flaked or sliced almonds to decorate the cake. Please avoid slivered or whole almonds, as they may sink to the bottom of the batter during baking.
- Powdered sugar (also called icing sugar) is optional for dusting the top of the cake.
Equipment
This cake requires minimal baking equipment. You will need a small saucepan or microwave-safe bowl to melt the butter.
- Skip the hand-held mixer or stand mixer; a large bowl and a hand whisk are enough to make the cake batter. And it really seems like a one-bowl recipe.
- You will also need a metal or silicone cake pan (not ceramic or glass), preferably a special pan (a springform pan), and a pastry brush to butter the tin.
- What else? Prepare a wire rack and a dusting wand to decorate the cake.
How to make French almond cake
Step 1. Preheat the oven to 355°F (180°C). Grease a 9-inch (23 cm) springform pan with cooking spray or brush with softened butter. Then cover the bottom and the sides of the pan with parchment. If allowed, flour it instead.
Pro tip: If you use a regular cake pan, use precut circle cake pan liners (better than a circle of parchment paper) at the bottom of the pan to help unmold.
Step 2. In a small saucepan, melt butter over low heat and let cool to room temperature. Or melt the butter in the microwave.
Step 3. In a large mixing bowl, beat the eggs with sugar and salt with a balloon whisk for 1 to 2 minutes (photo 1).
Step 4. Add the bitter almond extract and almond flour and mix until homogeneous. Add the cooled, melted butter and gently mix again (photo 2).
Step 5. Pour the batter into the prepared pan (photo 3) and bake in the center of the oven for about 15 to 20 minutes.
Step 6. Using oven mitts, remove the pan from the oven and sprinkle the cake with flaked almonds. Then bake again for 15 to 20 minutes (photo 4).
Step 7. Check the cake's doneness: if a knife blade or cake tester inserted in the center comes out almost clean, the cake is ready.
Leave to cool in the mold to room temperature, then unmold. Let it cool completely on a wire rack and sprinkle with powdered sugar.
Recipe variations
The l'Amandier cake recipe is a traditional French recipe that calls for a few simple ingredients.
Though its flavor profile might seem sufficient, this classic cake has several variations.
- For a hint of lemon, add a teaspoon of lemon extract, lemon juice, orange flower water, or dark rum to the batter.
- Also, make a lemon glaze to top the cake or sprinkle it with orange or lemon zest.
- Or spice up your cake with a pinch of ground cinnamon, ginger, or coriander powder.
- You can also personalize this moist almond cake by adding candied fruit or chocolate chips to make it more special.
- French chef Christophe Michalak replaces 40% of the butter with mascarpone cheese and uses salted butter instead of unsalted.
How would you like that on your cake? So feel free to try the chef's version.
But to make a flourless chocolate cake, you will need something that is not just cocoa powder.
The French use dark chocolate in their chocolate-almond cake recipe, which gives it a distinct flavor. It is great, covered with chocolate ganache.
Storing & freezing
- The cake tastes even better the next day. Keep it under a cake stand dome in a cool place for two days.
- You can also keep it in the fridge for 3 to 4 days, covered with plastic wrap or stored in an airtight container. Then, take the cake out 30 minutes before serving.
- To freeze, let the almond cake cool completely, then wrap it in double layers of plastic wrap and aluminum foil. Next, freeze the cake for up to 2 months.
- To thaw, unwrap it and let it defrost on the countertop for 4 to 6 hours or in the fridge overnight.
Expert tips
- If the cake seems too runny after 30 to 40 minutes of baking, increase the baking time to 45 minutes. Cover the top of the cake with aluminum foil and bake the cake longer.
- Use a 7-inch (18 cm) leakproof springform pan to make this small French almond cake taller, or recalculate the ingredients with a cake pan converter to keep the cake's height.
FAQ
Are almond flour and almond meal the same?
The difference between almond flour and meal is mainly in their grind size. Flour has a fine texture and is made with blanched almonds (without skin). Almond meal, on the other hand, is coarse and contains almond skins.
What does almond cake taste like?
Almond cake is an extra-soft cake with a delicate almond flavor and a melting texture in every bite.
What to serve with French almond cake?
Serve French almond cake on its own with a cup of coffee or tea, or with vanilla custard.
How many carbs are in flourless almond cake?
Flourless almond cake (1 slice) contains 30.7 g of total carbs and 383 calories.
How long does almond cake last?
The almond cake lasts up to 2 days at room temperature or 3 to 4 days in the fridge.
Love almond desserts? Try these next!
- Almond Croissants
- Almond Cream
- Italian Almond Biscotti
- French Almond Rum Cake
- Almond Milk Crepes
- Italian Almond Cake
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PrintRecipe card
French Almond Cake (L'amandier)
L'amandier is a French almond cake that is super moist and rich. It doesn't have any wheat flour, which makes it gluten-free. This dessert melts in your mouth with its rich flavor profile.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 10 slices 1x
- Category: Cakes
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Ingredients
For the batter:
- 5 large eggs
- 1 ¼ cups (250 g) granulated sugar
- 4.4 oz. (125 g) butter, melted
- 2 ½ cups + 1 ½ tablespoons (250 g) almond flour
- 5 drops of bitter almond extract (optional)
- 1 pinch of salt
For decoration:
- 1 oz. (30 g) flaked almonds
- 1 tablespoon powdered sugar
Instructions
- Preheat the oven to 355°F (180°C). Grease a 9-inch (23 cm) springform pan with cooking spray or brush with softened butter. Then cover the bottom and the sides of the pan with parchment. If allowed, flour it instead. Extra tip: if you use a regular cake pan, use precut circle cake pan liners (better than a circle of parchment paper) at the bottom of the pan to help unmold.
- In a small saucepan, melt butter over low heat and let cool to room temperature. Or melt the butter in the microwave. In a large mixing bowl, beat the eggs, sugar, and salt with a balloon whisk for 1 to 2 minutes. Add the bitter almond extract and almond flour and mix until homogeneous. Add the cooled melted butter and gently mix again.
- Pour the batter into the prepared pan and bake in the center of the oven for about 15-20 minutes. Using oven mitts, remove the pan from the oven and sprinkle the cake with flaked almonds. Then bake again for 15-20 minutes.
- Check the cake's doneness: if a knife blade or cake tester inserted in the center comes out almost clean, the cake is ready. Leave to cool in the mold to room temperature, then unmold. Let it cool completely on a wire rack and sprinkle with powdered sugar.
Notes
- If the cake seems too runny after 30-40 minutes of baking, bake it for 45 minutes. Cover the top of the cake with aluminum foil and bake the cake longer.
- Use a 7-inch/18 cm leakproof springform pan to make this small French almond cake taller, or recalculate the ingredients with a cake pan converter to keep the cake the same height.
Nutrition
- Serving Size: 1 slice
- Calories: 383
- Sugar: 26.2 g
- Sodium: 36 mg
- Fat: 27 g
- Saturated Fat: 8.2 g
- Carbohydrates: 30.7 g
- Fiber: 2.9 g
- Protein: 9.5 g
- Cholesterol: 120 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
Gabie says
Hello, Am I able to add apples to this cake?
Irina says
Hello, Gabie, I haven't experimented with apples, but you can try adding them. Please, let me know how it went. 🙂
Angela says
I loved the cake!! It's so easy to make and turns out perfect each time I make it! Thanks for the recipe.
Lisa Murray-Roselli says
There are no amounts listed for the ingredients.
Irina says
Hi Lisa, the recipe card with the option to print it is down the page. Please, scroll down.
Tommy Petersen says
I use a stick of butter and 2 ½ cups of almond flour. It's easier that way, otherwise it's a stick plus a tablespoon of butter.
Irina Totterman says
Hello Tommy, Thanks for your comment and making the recipe!
Sheila in MD says
This looks delicious! Quick question…I am thinking this would be a great Passover dessert…I have been tasked with brining a few “mini-desserts” for the Seder (think individual bites)-wondering if you think this would work in well greased, mini muffin pans. Obviously I would need to reduce the baking time. Thanks so much!
Irina Totterman says
Hello Sheila, Thank you for your interest in the recipe. I've never tried making it a bite-sized dessert, so I cannot suggest how this cake will look when baked in a mini muffin pan. I would go for French financiers (I have a recipe on the website). Happy baking!
Jeanette says
This cake is DELICIOUS and so easy to make! Definitely adding this to my favourites x
LaDonna Harris says
Will this cake freeze well?
Irina Totterman says
Yes, you can freeze it for up to two months.
Susan Shapiro says
A keeper for sure- made 2 for 8 even baked a bit longer next time I’ll do it for just 40 mins it was a hit! Served with whipped cream and strawberries ❤️❤️
Linda says
I am also dairy-free. Can this be made with plant butter or coconut oil? Thank you!
Irina Totterman says
Hello Linda, I have never tried making this cake with plant butter or coconut oil, but I think the plant-based butter should work. Why not? Happy baking!
WJW says
A keeper!
Quite easy and great taste and sponge.
I had a 7” and a 9” pan to choose from
I went with the 9”.
Next time will use the 7” for a higher cake.
Very happy with the finished product.
Jeanette says
This turns out perfect every time and is a HUGE hit for our family.. thanks for the recipe!
Nicole says
This is one of the most delicious cakes I’ve ever had! If you are an almond lover, stop scrolling and make this cake immediately. This isn't just a cake, it's an experience! The flavor is incredibly pure, rich, and satisfyingly nutty without being too sweet. What truly elevates this recipe is the texture: it has that signature melting, frangipane-like consistency that is just divine. It's dense, impossibly moist, and literally dissolves in your mouth. Thank you for sharing this recipe, Irina - I’ll be making it again tomorrow because my family devoured it tonight!
Irina Totterman says
Thank you foe making the recipe, Nicole!
Su says
First made this cake i.e. French Almond gluten free cake couple years ago and recently made it for a large family/friends celebration and it was a big hit with everyone. So much so that some took slices of it home. The only thing is the larger version takes longer to bake so allow yourself additional time. I made it a couple of days ahead of the day and it was still fresh and moist. Either store in a cake tin or wrap it up in greaseproof and or clingfilm.
Irina Totterman says
Hello Su, Thank you so much for sharing your experience! Thanks also for mentioning that the larger version needs a little extra baking time and that it stays fresh for a couple of days. I'm sure those tips will be helpful for other readers.
Rita Zammit says
Hello, I baked the cake today and the taste is fantastic, I have a ten inch baking baking pan so I increased the ingredients by 1.23 (according to the conversion) except for the eggs. My problem is that the cake breaks very easily, I can’t even taking it out from my baking pan. If I add another egg next time should it solve my problem?
Regards
Rita
Irina Totterman says
Hello Rita,
Yes, the eggs need to be scaled by the same 1.23 conversion factor as all the other ingredients. You don’t want to simply add one more whole egg, because that would give you too much egg and change the proportions of the recipe.
The original recipe calls for 5 eggs: 5 × 1.23 = 6.15 eggs
Since you can’t measure 0.15 of an egg by counting whole eggs, the best approach is to weigh the eggs.
Crack 6 eggs into a bowl, whisk them together, and weigh them. Then multiply the weight of the original 5 eggs by 1.23. For example, if the 5 eggs weigh 250 g: 250 g × 1.23 = 307.5 g
You would use 307.5 g of beaten egg in the larger cake.
This is how you scale eggs accurately, and the same conversion factor should be applied to every ingredient in the recipe. I would try a correctly scaled amount of egg before adding an extra whole egg.
The fact that your cake is breaking could be related to the incorrect proportions, but also make sure it is completely cooled and properly released from the pan before removing it, since a delicate cake can be fragile while warm.