French · Dessert
French Almond Cake
A dense, buttery French-style almond cake rebuilt around almond flour and allulose so it carries almost no digestible sugar, while keeping the moist, nutty crumb and golden flaked-almond top of the classic gâteau.
$2
12 minsPrep
24 minsCook
46 minsTotal
EasyLevel
Nutrition per serving
520Calories
14.7gProtein
48.1gFat
29.1gCarbs
2.2gSugar
5.4gFiber
556mgSodium
165mgChol
15.6gSat Fat
413mgPotassium
161mgCalcium
2.2mgIron
0.3mcgVitamin B12
0mgVitamin C
0gPolyol
17.5gAllulose
0.5gAlcohol
Goes well with
Chamomile Tea
local
Normandy Cider
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 170°C (340°F) and butter a 10cm/4 inch round cake tin, lining the base with a small disc of parchment.
2
In a bowl, whisk the 60g egg with the 35g allulose until pale and slightly thickened, about 1 minute by hand.
3
Melt the 50g butter and whisk it into the egg mixture along with the 3g vanilla extract.
4
In a separate bowl, combine the 90g almond flour, 3g baking powder and 1g salt, then fold into the wet mixture until just smooth with no dry streaks.
5
Pour the batter into the prepared tin, scatter the 10g flaked almonds over the top, and bake for 22-25 minutes until golden and a skewer comes out clean.
6
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing into 2 pieces.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g finely ground almond flour
- 1.8 oz50g melted butter
- 1 1/41 1/4 eggs, room temperature, whisked (60g)
- 1.2 oz35g allulose
- 0.1 oz3g baking powder
- 0.1 oz3g vanilla extract
- 0 oz1g salt
- 0.4 oz10g flaked, scattered on top almond
