It’s a classic French cake recipe to impress guests, or a simple treat to enjoy with coffee or tea on your own.

What is an Amandier (French Almond Cake)?

The word Amandier means “almond tree” in French, and this classic french cake celebrates the nut in all its glory. Made with almond flour, eggs, butter and just a touch of citrus, it bakes up into a moist, tender crumb, finished with a delicate crunch from the sliced almonds on top.

This has been one of my go-to cakes for years—not just because it’s naturally gluten-free, but because it feels effortless and unfussy. No intricate layers, no elaborate frosting—just pure, honest almond goodness. A light dusting of powdered sugar right before serving is all it needs to look and feel special.

What I also love about this cake is that it seems to get better with time. By the next day, the flavors have deepened and the texture turns slightly chewier and denser – even more delicious and satisfying! And if you would like to cut cleaner slices, I recommend waiting until the next day too. 

The French Almond Cake (Amandier) is a true classic: a moist almond cake that’s both rustic and refined. Whether you’re new to French baking or already love traditional recipes, I hope this one will become a favorite in your kitchen too!

Ingredients you’ll need for this authentic French Almond Cake

• Sugar. You need ¾ cups (150g) of white sugar for this cake. I have tried the recipe with a lower amount of sugar, but the texture wasn’t right. Because this is a gluten-free cake, we need at least ¾ cups of sugar to help create the structure of this cake.
• Orange zest. It adds freshness and brightness. And orange pairs wonderfully with almond!
• Eggs. We need 5 large eggs (at room temperature) to create structure and richness.
• Almond flour. The star of this almond flour cake! You can use blanched or unblanched. Choose a high-quality source such as Bob’s Red Mill. You can also use almond meal which in comparison to almond flour, is slightly coarser (not as finely ground). Almond meal is also often made from raw unpeeled almonds resulting in a brown-speckled mix, while almond flour is made from peeled almonds. 
• Butter. Melt the butter (in a sauce pan or a microwave) 15 minutes before you start, as it needs to be slightly cooled before it gets added to the batter.
• Crème fraiche. It adds richness to the texture and a slightly tang. You can find crème fraiche in most grocery stores, next to the heavy creams.
• Almond extract. To bump up the almond flavor.
• Sliced almonds. They get sprinkled on top of the cake before baking to create a delicious, crunchy bite.
• Icing sugar. For dusting before serving.

Step-by-step instructions 

Here is a quick rundown of how this cake is made. This is basically 3 simple steps : making an orange-zested sugar first, then mixing the batter and finally assembling the cake. You can find the detailed instructions and ingredient list in the recipe card below. 

1. Make an orange sugar: Rub together with your fingers the sugar and orange zest until moist and fragrant.
2. Mix the batter: Whisk eggs and orange sugar until foamy, then stir in almond flour, salt, melted butter, crème fraiche, and almond extract.
3. Assemble the cake : Pour batter into the pan and sprinkle sliced almonds on top before baking. 
4. Finish: Once the cake is baked and completly cool, dust it with icing sugar. 

This cake is best made in a 8″ circular pan. It also works in a 9″ pan but the cake won’t be as tall. 

Frequently Asked Questions

Is the French almond cake gluten-free?

Yes! This almond flour cake recipe contains no wheat flour, making it naturally gluten-free.

Do I have to use orange zest?

Orange zest adds brightness and pairs wonderfully with the almond taste. But you can skip it or swap it for lemon zest.

Can I substitute crème fraiche?

In my opinion, crème fraiche yields a distinctive richness and tang to this cake so I recommend sticking to it. But if you really can’t find it, you can use Greek yogurt, skyr or quark instead – the texture of the cake will be a little less dense. Crème fraiche yields a rich texture while yogurts create more of a “bouncy” texture.  

How long does Amandier cake keep?

It stays fresh for up to 3 days at room temperature in an airtight container. You can refrigerate it for up to 5 days.

Can I freeze French almond cake?

Absolutely! Once the cake is completely cool, wrap slices in plastic wrap, store in an airtight container and freeze for up to 2 months. Thaw before serving.

I hope you’ll enjoy this French Almond Cake (Amandier) recipe as much as I do! If you have any questions, please feel free to leave a comment. Happy baking and bon appétit ! 

More French Cake recipes to try: 

• Classic French Apple Cake 
• Chocolate Moelleux Cake 
• Blueberry Bundt Cake (Tourte aux Myrtilles)
• Coffee Walnut Cake (Gâteau Grenoblois)
• French Magic Cake (Gâteau Magique) 
• Apple Crinkle Cake (Gâteau Froissé) 
• Invisible Apple Cake (Gâteau Invisible) 
• Chestnut Cream Cake (Gâteau Ardéchois) 

French Almond Cake (Amandier)

Print Recipe

Serves: 8 Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

Zest of 1 orange
¾ cup (150g) sugar
5 large eggs, at room temperature
2 ½ cups (250g) almond flour
¼ tsp salt
5 ½ tbsp (80g) butter, unsalted, melted and cooled
¼ cup (60g) crème fraiche (or greek yogurt, skyr or quark)
1 tsp (5ml) almond extract
1 oz. (30g) sliced almonds
1 tbsp icing sugar, for serving

Instructions

1. Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line the bottom of an 8-inch cake pan with parchment paper and grease the sides with butter.
2. In a small bowl, combine the sugar with the orange zest and rub with your fingers so the zest releases moisture and the sugar is moist and lumpy.
3. In a large mixing bowl, whisk the eggs and orange sugar until foamy. Stir in the almond flour and salt. Finally, stir in the melted butter, crème fraiche and almond extract. Stop mixing when just incorporated.
4. Pour the batter into the prepared pan. Sprinkle the sliced almonds evenly over top.
5. Bake for 45 minutes, or until a toothpick inserted in the middle comes out clean. Transfer onto a cooling rack and let cook at least 15 minutes before unmoulding.
6. When the cake is completely cool, dust with icing sugar for serving.

The post French Almond Cake (Amandier) appeared first on Pardon Your French.

French fruit gratins: a comforting dessert for the cozy seasons

Sweet gratins made with seasonal fruits are very popular in France, during just about any season of the year. They can be made with stone fruits like peaches and plums in the Summer, and pears or apples in the Winter.

Sweet gratins are especially beloved among home bakers as they’re quick and simple to prepare, and make the most of seasonal fruits.

During Fall and Winter, I personally love how baked fruit gratins are simpler and quicker to make than a cake, yet yield the same feelings of comfort and coziness. This warm French Almond Pear Gratin is perfect for enjoying on a cold evening, or as a comforting treat when you need a little indulgence.

Ingredients you’ll need for this French Almond Pear Gratin

This French Almond Pear Gratin requires pantry staples ingredients, along with delicious, in-season pears. Here is a detailed list of everything you’ll need to recreate this rustic French recipe at home. 

1. Butter. Choose unsalted butter. It must be at room temperature, so you can easily mix it with the sugar. So, I recommend you take the butter out of the fridge at least 1 hour prior.
2. Sugar. White sugar works best.
3. Salt. A pinch of salt always enlivens all the flavors. 
4. Ground almonds. Ground almonds, also known as almond meal, are simply almonds (peeled or unpeeled) that have been finely ground into a flour-like consistency. You can opt for almond meal (coarsely ground) or almond flour (finer ground), if that’s what you have on hand. Ground almonds yield a moist and dense result in baked goods, with a lovely rustic texture.
5. Eggs. Make sure they are at room temperature. Take them out of the fridge at least 30 minutes prior.
6. 1/4 tsp almond extract. Just a quarter teaspoon is enough to bring big almond flavors.
7. 4 to 5 pears. Choose firm baking pears, such as Bartlett, Bosc, or Anjou. They won’t release too much moisture when baking and will hold their shape. Depending on the size of your pears, you may need 4 or 5. 
8. Powdered sugar (optional). For dusting on the finished dessert, before serving. 

Overview: How to make this French Almond Pear Gratin

Here are the directions for making this recipe. You can find the list of ingredients and detailed instructions in the recipe card at the bottom of this article.  

1. Make the almond mixture. In a large mixing bowl, cream together the butter and sugar. Add the ground almonds and mix until just incorporated. Add the 3 eggs and almond extract and mix again until just incorporated. Spread the almond mixture at the bottom of a greased baking dish.
2. Prepare the pears. Peel, core and cut pear into quarters.
3. Assemble the dessert. Place pear quarters onto the almond mixture, about ½ inch (1.25cm) apart, pushing each piece down so they are tucked in nicely. Sprinkle the tablespoon of sugar evenly on top. Bake for 40 minutes until the top is lightly golden.

Frequently asked questions

For the ground almonds, should I use almond meal or almond flour?

Both work great here! This sweet gratin has a rustic feel to it, so the consistency of the ground almonds (coarse meal or fine flour) has little to no importance. Almond meal is typically coarser, has a slightly grainy texture and a darker speckled appearance from the almond skins.  Almond flour is ground more finely, has a smoother texture and usually lighter in color.

Should I use blanched or unblanched ground almonds?

They both work perfectly.

What variety of pear is best for this dessert?

For baking with pears, I recommend choosing a firm baking variety such as Bartlett, Bosc, or Anjou.

Can I substitute apple for pear?

Yes, absolutely you can replace the pears with apples if you would like. Although note that this recipe was specifically created with pears, as the taste pairs so nicely with almond.

If you do choose to use apples, choose baking apples that will hold their shape when cooking and not turn into mush. My favorite baking apple varieties are Honey Crisp, Jonagold, Pink Lady, Granny Smith and Mutsu. 

Storage tips:

• To refrigerate: After making and enjoying this pear dessert, you can cover it with plastic film and store in in the fridge for up to 3 days. You can enjoy it chilled or reheated. For reheating, simply pop it in the oven at 350°F (180°C) for 8-10 minutes.
• Don’t freeze: I don’t recommend freezing this dessert. The pears will likely become soggy when thawing.

Audrey’s note:

• This recipe fits perfectly into a 8”x 8” (20,32cm x 20,32cm) baking dish.

I hope you’ll love this French Almond Pear Gratin recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French desserts to enjoy:

• Classic French Pear Cake
• Gluten-Free Apple Crisp 
• Classic French Tarte Tatin
• Apple Cinnamon Galette 
• Lemon Olive Oil Cake
• Apple Breton Pound Cake
• Classic French Apple Cake 
• Classic French Thin Apple Tart
• Classic French Chocolate Moelleux Cake

French Almond Pear Gratin (Gluten-free)

Print Recipe

Serves: 6 Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 9 voted )

Ingredients

2/3 cup (150g) unsalted butter, at room temperature (+ some extra for greasing the dish)
6 tbsp (75g) sugar, + 2 tbsp (25g) for sprinkling
¼ tsp salt
1 1/2 cup (155g) ground almonds (meal or flour)
3 large eggs, at room temperature
1/4 tsp almond extract
4 to 5 large pears
1 tbsp powdered sugar (optional)

Instructions

Step 1 - In a large mixing bowl, cream together the butter, sugar and salt. Add the almond powder and mix until just incorporated. Add the 3 eggs and almond extract and mix again until just incorporated.

Grease a baking dish with butter. Spread the almond mixture over the bottom of the dish.

Pre-heat your oven to 350°F (180°C) with a rack in the middle.

Step 2 - Peel, core and cut pears into quarters. Place pear quarters onto the almond mixture, about ½ inch (1.25cm) apart, pushing each piece down so they are tucked in nicely. Do not overcrowd the dish, you may not need all the pear pieces. 

Step 3 - Sprinkle the two tablespoons of sugar evenly over top. Bake for 40 minutes until the top is lightly golden. Check for doneness by inserting a knife or toothpick into the almond mixture; it should come out clean when the gratin is done.

Once the gratin is out of the oven and slightly cooled, dust the top with powdered sugar for a finishing touch.

Serve with slightly warm or cool. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.

The post French Almond Pear Gratin (Gluten-free) appeared first on Pardon Your French.

This cake is naturally gluten-free and dairy-free, but delivers the same richness as any rustic French cake. 

If you love French regional cakes, add this one to your list! A favorite of French home bakers in the Fall, this cake recipe relies on walnuts to create a rich-tasting, yet fairly light cake.

Along with good-quality walnuts, it includes staple ingredients such as eggs, sugar, brewed coffee and cornstarch – which you likely already have on hand. I love its simplicity, yet it delivers a satisfying texture and rich flavor thanks to the walnuts. 

Unlike American or British walnut cakes – which are often covered with frosting – this French version is simply finished off with an icing of sugar and coffee. This makes it a considerably lighter version, well suited for an afternoon snack. 

Since this cake recipe includes no flour, nor butter (a rare occurrence in France cakes!), it is also gluten-free and dairy-free. 

About « Noix de Grenoble » 

Traditionally used in this recipe, Noix de Grenoble (translating to Grenoble walnuts) are harvested in the Auvergne-Rhone-Alpes region of France. It is said the local alpine climate, with cold winters, naturally protects the fruits and provides fresh water, producing the highest quality walnuts. Grenoble walnuts are prized for their incomparable flavor and tender texture, leading to them being commonly used all throughout France.

In 1938, the AOC (controlled term of origin) was given to the Grenoble walnut, later replaced in 1996 by an AOP (protected designation of origin). This labels certifies the walnuts are produced within a strict geographical area limited to only select French departments along the Alpine Isère Region Valley and held to high-quality standards (size, irrigation, harvesting, etc.). 

The local cooking repertoire is naturally walnut-centric, with the Gâteau Grenoblois being perhaps the most famous specialty, along with the walnut caramel tart – a recipe you can find in my cookbook: Rustic French Cooking Made Easy.

Shopping for Walnuts

Outside of France, Noix de Grenoble are harder to find, but a few specialty stores sell them. So if you do spot them, make sure to grab some. They will likely be pricier than other walnuts, but worth the splurge. 

However, if you opt for “regular” walnuts (often referred to as English), I assure you this cake will still taste delicious! 

You can buy whole nuts or shelled nuts (more convenient); although do know the latter tend to go rancid quicker. Whole nuts can be kept up to 6 months at room temperature. Shelled nuts should be kept in the fridge and will last up to 3 months. 

How to grind the walnuts? 

For grinding the walnuts, or nuts in general, a food processor is recommended. Place the walnuts in the processor and pulse, 2 seconds at the time, until they are evenly ground. Stop when the walnuts are just ground enough and do not use the process button (only pulse). A long process time will make the mixture oily. 

Cooking Tips & Substitutions :  

• Use pristine equipment. When beating the egg whites, make sure you are using a bowl and beater that are perfectly clean. Egg whites tend to refuse to whip if they encounter any residual fat or even if there are tiny amounts of egg yolk.
• Fold, don’t stir. When folding the egg whites with the walnut mixture, use a large rubber spatula and be gentle. The important thing is not to stir, but fold. In small additions, carefully place a portion of the egg whites on top of the walnut mixture and fold it in by using a flipping motion. Stop when the batter is just uniform – do not overmix. 
• For a healthier version of this cake, you can skip the icing. Also do know the icing helps preserve the cake longer. With no icing, enjoy the cake within 2 days. 

How to store this French Walnut Coffee Cake

• Chill it. After making (and enjoying) this cake – if you have any leftovers – you can cover it with plastic film and store it in the fridge for up to 4 days.
• Don’t freeze it. I don’t recommend freezing this cake. The texture is delicate, and the cake will likely get soggy/mushy when thawing. 

I hope you’ll love this French Walnut Coffee Cake (Gâteau Grenoblois) as much as I do! If you have any questions, please leave a comment. 

More French cake recipes you may like: 

• Classic French Apple Cake
• Chestnut Cream Cake (Gâteau Ardéchois)
• Lemon Yogurt Poppy seed Cake
• Classic French Chocolate Moelleux Cake
• Classic French Pear Cake

French Walnut Coffee Cake

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 4 voted )

Ingredients

2 1/2 cups (250g) whole walnuts
5 medium eggs, at room temperature
1 cup (200g) sugar
2 tbsp (30ml) strong brewed coffee
2/3 cup (100g) cornstarch
For the icing:
1 1/2 cup (150g) icing sugar
2-4 tbsp (30-60ml) strong brewed coffee
Extra whole walnuts, for decorating

Instructions

Step 1 – Grind the walnuts and set aside. Make sure to keep 6-8 whole walnuts for decorating the cake.

Preheat your oven to 340°F (170°C) with a rack in the middle. Grease a 8” or 9” circular pan with butter (or dairy-free alternative) and line the bottom with a circle of parchment paper. Set aside.

Step 2 - Separate the egg whites and yolks in two different large baking bowls. Add the sugar to the egg yolks and whisk until fluffy and lighter in color. Add the brewed coffee and whisk to combine. Add the cornstarch and whisk until incorporated.

Step 3 - Switch to a spatula, and incorporate the ground walnuts. The batter will be rather thick and sticky.

Step 4 – In a separate and clean bowl, whisk the egg whites to a stiff peak. With the spatula, fold 1 scoop of the egg whites into the walnut batter to loosen its texture. Then, add about ¼ or less of the egg whites and fold gently. Stop mixing when just incorporated. In three or four more additions, fold in the rest of the egg whites. The batter should be airy and “jiggly”.

Step 5 – Pour the batter into the prepared pan. Bake for 40-45 minutes, until the cake is puffy and the center is set. Transfer onto a cooling rack, let cool completely and remove from the pan.

Step 6 – Prepare the icing. In a small bowl, combine the icing sugar with 2 tablespoons (30ml) of brewed coffee. Mix until smooth. Add more coffee – 1 teaspoon at a time - to thin out the icing. The icing should reach a thick syrup consistency. Pour the icing onto the cake and smooth it out with a spatula or the back of the spoon.

Add whole walnuts atop for decoration. Let the icing set for 1 hour at room temperature before serving. 

The post French Walnut Coffee Cake (Gâteau Grenoblois) appeared first on Pardon Your French.

This double-chocolate mashed potato brioche recipe from the Wickaninnish Cookbook is a quick and nifty version that is deliciously creamy, chocolatey and gluten-free. And it’s just one of the many exquisite recipes you’ll find in this book …

The Inn and the Book

The Wickaninnish Cookbook celebrates the sensational cuisine from The Pointe Restaurant’s chefs, operating at the Wickaninnish Inn (nicknamed “The Wick”), an award winning Relais & Chateaux property in Tofino, British Columbia, Canada. To celebrate the release of their book last May, Appetite by Random House was so kind as to send me a copy, offering a magical glimpse into West Coast beauty and its food-heaven.

With beautiful Vancouver Island as a backdrop, the book boasts breathtaking photos of the ancient forests of Tofino, of the majestic Pacific Ocean and of dreamy beach-front dining experiences. I have never had a chance of visiting Tofino (yet!) but this book surely inspires me to do so.

But I think one of the reasons this book truly spoke to me, is how the food it depicts looks so reminiscent of Brittany-style cooking, with a big focus on ocean-to-table dining. I found a lot of recipes reminding me of dishes I like to enjoy at home: mussels and clams, seared scallops and buttered leeks, corn and clam chowder, etc. Funny how, on opposite sides of the globe, two different oceans can provide such similar inspiration to local chefs.

I really appreciate the attention to styling and plating for the photos in this book, which I like to think reflects the same level of care the Inn’s chefs have for their cooking. The chefs seem to have a delicate eye for making their products shine, in true respect for their local environment. Canadian cuisine is still an underdog on the world scene, but I sure hope that cookbooks like this one will bring more light on the local chefs, talents and great produce that makes Canadian cuisine so innovative.  

Lastly, I couldn’t help myself but look for some of the French-inspired recipes in the book, which includes a Nicoise-Style Salad, a Kale Tapenade and a Raspberry Sabayon – three recipes that I already know will come to life in my kitchen this Summer.

But for now, I would like to share with you the recipe of this exquisite Double-Chocolate Mashed-Potato Brioche…

The Recipe

Being a huge brioche fan, I was immediately drawn towards this Double-Chocolate Mashed-Potato Brioche recipe. I loved the idea that it is gluten-free (with mashed-potato and ground almond, instead of flour) and of course, it being “richly chocolatey”.

These small brioches are whipped up in less than 15 minutes (no resting time!) and baked in muffin tins. The recipe was definitely different and breezier from the traditional French-style brioches that I am used to making (which usually requires a lot of kneading and resting time).

The taste of the mashed-potato is really not noticeable; this quirky ingredient (for a brioche, that is) is used here to provide a gluten-free base and a delectable creamy texture.

Instead of breakfast, the chef suggests to serve the small brioches for dessert with a chocolate sauce and fresh berries. And since we’re in the midst of strawberry season here, strawberries it had to be! 

Overall, this recipe was a big hit, and I can’t wait to make more recipes from this exquisite book.

Book’s Recipe Introduction

Chef Butters’s richly chocolatey dessert keeps the gluten-free guests happy, while the rest won’t even notice the difference. He suggests serving this with warm chocolate sauce, raspberry compote, and raspberry sorbet, but you can also top it with fresh raspberries and whipped cream.

Double-Chocolate Mashed Potato Brioche

Print Recipe

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

5 oz (150 g) bittersweet chocolate, chopped
1 Tbsp (4 g) instant coffee granules
3 Tbsp (45 mL) amaretto
½ cup (115 g) butter
4 eggs, room  temperature, separated
½ cup (100 g) sugar
1 cup (250 mL) mashed potatoes, preferably russet, drained and fairly dry
½ cup (50 g) finely ground almonds
Pinch of salt
½ cup (85 g) chocolate chips, preferably milk chocolate
Optional toppings: chocolate sauce, raspberry compote or coulis, fresh raspberries, whipped cream, raspberry sorbet

Instructions

Preheat the oven to 350°F (180°C). Grease eight small brioche moulds or six large muffin cups.

In a heatproof bowl set over a double boiler, melt the bittersweet chocolate, coffee, amaretto, and butter. Cool for a minute or two.

In a separate bowl, beat the egg yolks with the sugar until thick and creamy. Add the melted chocolate mixture to the yolk mixture and stir. Add the mashed potatoes and ground almonds and stir until thoroughly combined.

In an immaculately clean mixing bowl, beat the egg whites until stiff, then fold into the chocolate and potato mixture. Gently fold in the salt and chocolate chips.

Spoon into the brioche moulds or muffin cups and place in the oven. Bake for approximately 30 minutes or until a wooden skewer inserted in the centre comes out clean. Let cool for 15 minutes before removing from the moulds.

Serve alongside chocolate or raspberry sauce, fresh berries, and whipped cream or if you prefer, raspberry sorbet or chocolate ice cream.

Excerpted from The Wickaninnish Cookbook: Rustic Elegance on Nature’s Edge by The Wickaninnish Inn. Copyright © 2018 Wickaninnish Inn. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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