Do you know the"Amandier" ? A soft almond cake that will make you fall in love for sure! With this recipe so simple and easy, you can only be won over... You will love this very special texture: like a frangipane cake version...
What you'll love about this almond recipe
- super simple to achieve !
- we prepare it In 15 minutes and we bake
- no complicated equipment to get
- ingredients cheap
- melting texture
- un good almond taste
Ingredient details
- almond meal : here it completely replaces flour, it also brings a lot of softness, and the almond flavor.
- eggs : they help to make the almond cake rise and create its melting texture.
- bitter almond extract : it reinforces the flavor of the almond in the almond tree, as in a frangipane by the way. Rest assured it is not too strong in taste because we put little. We can find it in the supermarket, in the baking ingredients section.
How to make an almond cake ?
- we whip together eggs and sugar
- we add the almond powder and almond extract
- we incorporate the melted butter
- we pour in the pan
- we bake the almond tree!
NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.
My advice for a successful almond cake
- the recipe is made for a 15cm pan (because I wanted a fairly high result), you can make the almond cake in a larger mold, but the result will be flatter. If you also want a result that high, you must therefore increase the ingredients proportionally.
- 30 minutes of cooking it will give you a melting and moist consistency, as you see in my photos. You need to monitor/adjust the cooking time if you change the size of the pan and/or if you want a less melty result.
How to preserve the almond tree?
This fondant cake can store at room temperature, protected from the sun and heat, during about 3-4 daysThe ideal is to keep it in an airtight container.
You can also keep the almond in the refrigerator, however be aware that its texture will become denser (it is the butter it contains which will harden on contact with the cold). In the fridge, you can keep it about 6 days, placing it under an airtight cover to prevent it from taking on odors from the fridge.
Other recipes to try
If you like almond-based desserts, I recommend you take a look at these other recipes on the blog:
- Homemade almond puree
- Very soft apricot almond cake
- Giant almond, coconut and chocolate cookie
- Strawberry rhubarb almond tart
- Almond cherry cake
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful almond trees!
- 3 whole eggs
- 150 g granulated sugar (dose to be adapted according to your taste)
- 150 g almond meal
- 0,5 cc bitter almond extract
- 70 g soft butter, melted
- Sliced almonds
- Preheat the oven to 180 ° traditional heat.
- Whisk together granulated sugar and whole eggs. Whisk well until smooth and frothy.
- Add the almond meal and the bitter almond extract. Mix well again.
- Incorporate the melted butter then pour the dough into a buttered mold 15cm in diameter. Warning: if you use a larger mould, your cake will be lower (different from my photos).
- Bake for about 30 minutes (watch your oven) depending on the desired texture, more or less fondant. Add a few sliced almonds on top of the cake just a few minutes before the end of baking so that they are just golden.
- Let cool on a grid then unmold.
How beautiful !
Super this almond tree!
Thank you for this recipe which takes very little time!
Happy with the result.
A note: I used 110g of sugar instead of the recommended 150g and I think I could have reduced the quantity even further because the cake was very sweet (but this remains subjective).
Keep a close eye on the cooking time, as it varies depending on the diameter of the mold and the oven used! In my case, just 15 minutes were enough.
Thanks again !
Bonjour.
Can I bake the cake in the
Microwave. Thank you.
.Good day
Congratulations on the recipe.
Delicious
Hi Francine, I don't recommend using a microwave because it doesn't cook evenly. See you soon :)
An alternative to my almond cake :) very pretty! It looks very soft, I will try it one day! gourmet kisses ;)
The first two times very beautiful, good and well done
The last 2 times, completely failed, the biscuit hollowed out in the center during cooking, I tried once in fan-assisted heat, the other time in static heat, same result.
A little discouraged.
Hi Anne-Marie, so if you did really well the first two times and failed the next, the problem comes from the way you put the ingredients together. Try to remember how you whipped the eggs and sugar. Since they're what hold the cake together, that's probably where your problem lies. See you soon :)
Hello
I tried again.
I beat the eggs and sugar with my Kenwood mixer until it doubled in volume.
I mixed in the almonds by hand, then the melted and cooled butter
Oven at 180 degrees, static heat. The oven was barely too hot, looked great until the end of baking, and like previous times, collapsed when I took it out of the oven, even though I left it to cool with the door open.
I'm stubborn, I'll try again, maybe cooking it a little less.
Hi Anne-Marie, I think your eggs are overbeaten. I'm not saying they should double in volume, just have a smooth, frothy consistency. See you soon :)
Oh la la, this almond tree, how it makes me want!
So simple and yet so good ...
Beautiful day
I know him and I love him
an achievement, which makes you want, it's true, that it's simple, but it's SO GOOD......... kisses kisses TITOU....
This is a cake I have to try, it must be so delicious!
I love it, it's beautiful!!!
It looks so soft, yum!
This cake is superb, the texture is perfect, a delight :) Kisses
A texture that I love! Beautiful cake, I love almond! kisses X
Very simple and super appetizing!
I love almonds and your cake looks delicious!
I love this cake and I'm making it for the second time, thank you
Hello Hana, I'm glad you like the almond tree so much! It's delicious, it's true... See you soon.
this cake is it without flour?
Hello, indeed, the almond tree does not contain flour, it is the eggs and the almond powder that give it its consistency. See you soon!
Wow, this cake looks amazing!! Too bad I don't have any almond powder on hand, otherwise I would have tried it right away!! :)
A little heavy, not super thin, and yet I love it!!!!
The dimension of the mold.
15 cm mold, as specified in the recipe.
Thank you for this recipe that I plan to make for my darling's birthday ;p (he's crazy about almonds!)
If you make the cake the day before, does it "keep" well until the next day? Or is it better if eaten within an hour?
Thank you ;)
Hello Marine, the almond tree can be eaten the same day as the next day. It all depends on your sweet tooth... See you soon!
I love all almond cakes :)
Thanks for this birthday cake idea ^^
Oh that looks so delicious! I'm going to try it very, very soon!!
Good evening, this cake looks delicious... I would like to try it tomorrow, but I am surprised: is it not necessary to add yeast?
Hello Valentine, and no there is no need for yeast, nor flour for that matter, it is the eggs and the almond powder that make it consistent. See you soon
I just discovered your blog and I love it.
But on the other hand I just tested the almond tree by following the recipe to the letter but it did not "swell" and everything went flat..
But I'll try again; maybe my oven is playing up...
Very simple and so good! My son's favorite dessert, by the way, I'm going to make him again tomorrow for his birthday! I do it in a dish of 15 cm in diameter I have not tried to do it in a large dish by doubling the proportions has anyone already done it?
Hello, this cake looks great but how many people is it for?
Thank you
I tested this almond and it is just perfect! It has exactly the taste I wanted, that financier taste that I love!
I'm making it again this week because this recipe was such a success with my family...
Thank you for that great recipe!!
Excellent cake and so simple! Ultra soft and a very good almond taste... We enjoyed it! And I think I'll make it again soon...it's an addiction!!! Thanks again for this great recipe! You are my reference whenever I bake!
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Hello, is it possible to bake this cake in a plate a bit like a sponge cake please?
Can we double the almond recipe? Thank you.
Hello, yes you can
Hello
My cake did not rise I used a mold 18cm high 10cm wide
thank you for your reply
For yourself
Hello, the mold should be 15cm as noted in the recipe. See you soon :)
Hello, I don't have any almond extract.
Is it possible for me to do without it?
Thank you
Hello, yes it is possible: however the taste of almond in this cake will be significantly reduced...
Hello,
How high was your 15cm mold?
More precisely, in your opinion, for a classic mold of 24 cm, and 5 cm high, should the proportions be doubled or simply 1 and a half times?
Maybe you recommend a higher mold?
Sorry for all these questions.
Thank you!
Hello Anne-Sophie, it is a mold about 7cm high. Double the proportions for your large mold. I always recommend tall molds for cakes in general.
Goodbye :)
I tested this cake with hazelnut powder and it is a success
Thank you
Very good idea ! See you soon :)
A-do-ré! This cake prepared for a Sunday with the family was devoured, I received many compliments, thank you for your delicious recipe ;)
Thanks Anne for your feedback! The almond tree is so comforting :) See you soon
Very good cake, unanimously, I love it!
Thank you Jocelyne for your feedback! see you soon on the blog
Second time making this recipe, delicious cake! I also added orange zest and poppy seeds. Yum !
Thank you very much Linda! See you soon :)
I read the recipe but I didn't make it how can it also swell without yeast and flour!!!
Hi Marie, two things make it tall: using a small mold like mine + the number of eggs in the recipe. See you soon :)
Hmmm too too good again thank you for the recipe
Thanks for your feedback Sylvia! Goodbye
Hello
The almond tree I made yesterday is good.
But I found that the egg taste stood out and spoiled the almond taste.
These are the eggs of my hens, perhaps too strong.
I would like to try again.
Are you about the weight of eggs?
Thank you
Hello Sandrine, in general I take small to medium size eggs, no large eggs for this recipe. Goodbye :)
This is the third time I've made it, delicious, people ask me for it again, plus very easy and quick to do.
I'm going to try with coconut, my children love it, do you think it will be ok?
Thank you for this good recipe
Hello, I have not tried such a replacement so I cannot confirm. However, I have a recipe for a soft coconut cake (the frosting is optional). For coconut lovers, this is very good: https://liliebakery.fr/cake-noix-coco-glacage-noix-coco/
Hello, I would like to make your recipe, can we try it in financier molds?
Hello Valerie, yes you can do it in mini-molds but you will have to adapt the cooking time (to check through the oven door) to prevent them from burning. See you soon :)
Thank you very much, I will try both
And I would say
Hello,
Texture at the top by tale am I the only one to find it too sweet? For a 22cm mold I end up with 220g of sugar and that seems huge to me! Will the cake hold as well if I reduce the amount of sugar? Thanks !
Hello Celine, you can reduce the sugar a little to adapt to your large mold. The sugar is used to make the cake soft. It is the eggs and the almond powder that give it its structure. See you soon :)
Hello,
Can we freeze the cake?
Good afternoon
Hi Caroline, yes you can freeze the cooked cake, by wrapping it well in cling film and then putting it in an airtight container to prevent it from taking on moisture from the freezer. See you soon :)
Hello,
Can you tell me the oven temperature for baking this cake? Thank you.
Hello Fabienne, it is written in the recipe: 180° non-circulating heat. See you soon
In your recipe you have granulated sugar, but in the instructions you have powdered sugar. Which is the correct type please?
It's granulated sugar only, the automatic translation is not correct then.
Exta!!! Tested and approved. There was none left in less than 5 minutes.
I will make it again doubling the quantities because I found it too small. I had added frozen raspberries before pouring the batter before cooking.
Moist, excellent frangipane taste.
Thanks Lélé for your feedback! Glad you like the almond tree :) See you soon
It is true that he looks good. Enjoy it all!
I do it and do it again. Still as good !
With a little cap of whisky or rum to mask the taste of the eggs... a bomb of indulgence, regressive, a hug in the mouth, ready in the blink of an eye what's more: Thank you ^_^
Thank you Eryn for your feedback! See you soon :)
Thank you for this very good recipe and the cake hummmmm excellent. I just reduced the quantity of sugar to 100gr, question of taste, for me largely sufficient.
Thanks Isa for your feedback! See you soon :)
Superb recipe, I love it! I made it the first time without changing anything, I found it too sweet, especially since I am diabetic, so this time I reduced the sugar by half, I put a whole spoonful of bitter almonds, and there you have it, it was great! The packet of almond powder contains 125 grams and that was enough for this cake.
Thanks Anthony for your feedback! As I specify in the recipe, it's up to each person to measure the sugar as they like. See you soon :)
I just made it... Yum-yum so good
Thank you Hermine! See you soon :)
Excellent recipe, I put 100g of sugar, and poured the dough into 16 mini molds (2 tablespoons in each), to make bites. The guests enjoyed themselves. Thank you
Thank you very much Sylvia! See you soon :)
This cake is delicious. Simple to make and so good. Since I discovered the recipe, I do nothing but make it
Thanks for your feedback Lisa! It's true that for those who love almonds, this cake is a joy... See you soon :)
Hi,
Can you use a cake mold for this recipe or should it be avoided? ;)
Hello Aurélien, it is better to stick to a round mold with the dimensions of the recipe (small round mold of 15cm) to have the effect on my photo, otherwise it will be flatter and more cooked. See you soon :)
Hello,
I made this cake yesterday to share at work and the verdict is unanimous: it's a real killer!
The cake is ultra moist and not too sweet.
I made it in a 22cm mold and doubled the quantities to get the right height.
Thank you Caroline for your feedback! Glad that your colleagues enjoyed your almond tree :))) See you soon
Another excellent recipe from liliebakerie, thank you very much, delicious result, for my part I cooked 6 minutes more for a perfect moist, this is probably due to my oven which must heat a little less but in the end nothing to say except congratulations for this recipe.
Thank you Bruno for your feedback! Indeed, you are right to adapt the cooking to your oven because each appliance is different. See you soon :)
Hello !
I have made this recipe before and it is excellent. I would like to double the quantities because my mold is 24cm but I was wondering if the cooking time should be increased or if 30min is enough? THANKS :) . Beautiful evening !
Hello Sarah, thank you! If I were you I would do X2,5 on your ingredients for your 24cm mold otherwise it will be flatter than my version in the photo. For the duration, you have to test with a wooden pick, it may take you a few more minutes. See you soon :)
It’s a mystery cake! I put it on its presentation dish (it should have cooked in a cake mold)… and I turn around? No more cake. Mystery, disappeared… I’m joking of course! It was swallowed up! Is this a mirage cake? You put it down, it disappears! It is so soft, extraordinarily good… Thank you for this delight. And easier to do :-)))
For those looking for yeast, forget it My ultra flat cake (cake pan) was delicious. The recipe is perfect.
Thank you Sophie for your message that made me smile! The cake disappeared :) I'm really happy that you like it so much, see you soon :)
Hello,
Thank you for this recipe which looks excellent!
I have a question, I want to use this cake as a base to make a layer cake with blueberries and frosting. I was thinking of doubling or tripling the quantities, but I wonder if it will hold up since it looks very moist.
What do you think ?
Thank you very much for your feedback
Have a good day
Hello Marion, indeed you are right to ask me in advance: it is not a layer cake base, it is really a very soft cake in the center that will not support being cut in height. See you soon :)
Hello, I don't know if my previous comment went through but I wanted to tell you that this cake is killer! Simple to make, quick and tastes excellent
I added orange blossom and it's even better
Have a nice day and thank you again!
Thank you very much Li! I am very happy that you like this Almond Tree. I imagine that with a little touch of orange blossom it must have been delicious! See you soon :)
It's delicious and we can't stop eating it!!!
I recommend
Thank you very much for your reply ! :) See you soon
Very good recipe as is. The cake is delicious. Quick and very easy. I made it for my work colleagues because it can also suit "anti gluten" people who never have anything for themselves.
I would have liked a little "step by step" on a possible icing in addition to the recipe for a pretty presentation.
Thank you Catherine for your message! As the almond cake is quite a rich cake, it is not presented with icing. If you wish you can add royal icing like the one on my Nantes cake: https://liliebakery.fr/gateau-nantais/
Excellent...
On the other hand, I did it with rotating heat "error?" I will try again without
Good evening and thank you again
Hello Katy, for this recipe you don't need the rotating heat but the traditional one as explained in the recipe. The rotating heat cooks very strongly. See you soon :)
Thank you
Perfect recipe for almond lovers.
A quick cake to prepare and devoured very quickly.
I recommend !!
Thanks Pollux! Glad you like it so much :) See you soon
Super soft
Thanks Marc! See you soon :)
I am very satisfied with my cake. I made it in a 21cm mold, so I increased the proportions of the ingredients. I am delighted with the result. Thank you very much.
Thank you Nadia for your feedback! You were right to adapt the ingredients to the size of your mold for an optimal result! Well done. See you soon :)
Another success! For dessert, with coffee, for breakfast... Delicious!
Thank you for sharing!
Thank you very much Christelle! See you soon :)
I have made it several times, and each time I have only compliments, especially since it is suitable for people with gluten intolerance, which is so rare.
Thank you very much Beatrice!
How many degrees is the oven?
It's written in the recipe.
I made this cake and everyone loved it.
A real treat.
Thank you Jean-Charles! See you soon :)
Really good! Thank you for this excellent recipe.
Thank you Aurore! See you soon :)
This is the first time I've made it, it was excellent and a huge success, I approve of this recipe
I found the almond taste good and the softness
Thank you very much Nad! See you soon :)
Delicious cake that's very simple to make. I add a layer of raspberry puree in the middle. A marvel!
Thanks Fazia! The raspberry layer is a great idea :) See you soon
A treat. It didn't last more than a few minutes. Very soft and tasty.
Thank you Laurence! See you soon :)
Excellent!!!! I added 90g of sugar, it was more than enough.
Soft cake that reminds us of the king cake.
I'm keeping this recipe!!
Thank you Valerie! See you soon :)
Thank you. Easy recipe and rich in almonds, just how I like it!
(In small cake molds^^)
Thanks Yannick! See you soon :)
Excellent!
A delight and one that a beginner like me was able to make.
Thank you for this recipe.
I'll be honest I changed it a little.
I put 75g of sugar + a sachet of vanilla sugar (about 7g), a small spoonful of amber rum and I increased the almond powder to 175g.
A total success.
Thank you for your site, which I will use with great pleasure to treat my guests ☺️
Incredibly good!
Thank you Amelie!
Delicious, easy to make and perfect for gluten-free
Thank you Marie-Claude! See you soon :)
At home and my friends love it.
Thank you Nadou! See you soon :)
I made this recipe which I find devilishly delicious!!!!
For sure I will repeat quickly
Thank you Liliebakery!
Great, thanks Lydie! See you soon :)
It's incredible, I highly recommend it for all almond fans!! So good (I put a lot less sugar on the other hand, but the rest is perfect)
Thank you Driss! See you soon :)
This cake is a hit every time and is absolutely delicious!
Thank you very much Mag! See you soon :)
Hello
This cake is amazing!
Thanks for the recipe
Thank you! See you soon :)
Do you add the almonds with the mixer?
Hello Anne-Marie, almond flour yes. See you soon :)
Hello, this recipe looks delicious!
If we double the ingredients for a larger mold (to get a nice height), should we double the cooking time?
Hi, don't double it, but add more, yes. Keep an eye on it while avoiding opening the oven door too much... It's worth a try! See you soon :)
Very successful from the first time
Thanks Marc, see you soon :)
Excellent, perfect... Nothing to take away
Great, thanks Annie! See you soon :)
It's super delicious and very easy to make. I'm making it again today, my fourth time! My friends and family keep asking for more. Thank you!
Thanks Franky! See you soon :)
A lovely gluten-free recipe that's easy, quick, and delicious. I added a small diced apple and reduced the sugar to 100g instead of 150g.
Thank you Françoise! See you soon :)
Easy to make and delicious!
Thank you Chantal! See you soon :)
It's very good and very easy to make.
Thank you very much, see you soon :)