French Almond Cake Recipes

NANTES CAKE (GATEAU NANTAIS)

Steps:

• 1 For the syrup: Combine the granulated sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves, then increase the heat to high and bring to a rolling boil
• 2 Immediately remove from the heat; cool to room temperature
• 3 Meanwhile, make the cake: Preheat the oven to 350 degrees
• 4 Use some butter to grease your 8-inch cake pan, then line the bottom with parchment paper
• 5 Lightly butter the paper, too
• 6 Combine the 9 tablespoons of butter and the granulated sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium-low speed until creamy and smooth
• 7 Add the almond meal/flour, beating until well incorporated, and then the eggs in three or four additions, beating until well incorporated
• 8 Add the flour and 3 tablespoons of the rum; increase the speed to medium and beat just long enough to create a smooth, thick batter
• 9 Transfer the batter to the pan, spreading it evenly
• 10 Bake (middle rack) for 40 to 45 minutes -- just until set in the center and the cake begins to pull away from the sides of the pan
• 11 The finished cake should be a deep blond/golden color
• 12 If the cake seems to be browning too quickly in the last 10 or 15 minutes of oven time, cover it loosely with aluminum foil
• 13 Stir 4 tablespoons of the remaining rum into the cooled sugar syrup
• 14 As soon as the cake is out of the oven, slide a knife around the edges to loosen it from the sides of the pan
• 15 Carefully turn out onto a wire cooling rack, quickly peel off the parchment paper and then turn it top side up onto a second rack seated in a rimmed baking sheet
• 16 Immediately brush about half of the rum-infused sugar syrup all over the cake
• 17 Let it cool completely; then brush it again with the remaining syrup (you may not use quite all of it)
• 18 To make the icing, whisk together the confectioners' sugar and the remaining rum in a bowl, until very smooth, adding just enough water to create a thick yet drizzling consistency (like royal icing)
• 19 Use a spatula or offset knife to spread the icing over the top of the cake, allowing it to drip down the sides
• 20 Let the cake rest for a day, so the syrup can fully soak in
• 21 The icing will set, helping to keep the cake moist
• 22 When ready to serve, cut into thin wedges

FRENCH APPLE-ALMOND CAKE

Steps:

• Preheat oven to 350°F (180°C). Spray an 8-inch springform pan with baking spray with flour.
• In a medium bowl, combine Granny Smith and Gala apples. Microwave on high until apples are softened but not translucent, about 2 minutes. Let cool; strain excess liquid.
• In the bowl of a stand mixer fitted with the paddle attachment, beat egg and 2 tablespoons (24 grams) sugar at medium speed until pale in color, about 2 minutes. Stir in melted butter, brandy, and vanilla paste.
• In a medium bowl, whisk together flours, baking powder, salt, and remaining 1 cup (200 grams) sugar. Gradually add flour mixture to egg mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
• In a large bowl, whisk together 1 cup batter and egg yolks. Stir in apples until combined, reserving ¼ cup (46 grams) apples. Spread egg yolk batter into prepared pan. Top with remaining batter, smoothing with an offset spatula. Press reserved ¼ cup (46 grams) apples into top of batter, and sprinkle with almonds.
• Place springform pan on a rimmed baking sheet to catch any drips. Bake in bottom third of oven for 30 minutes. Raise springform pan to middle of oven, and bake until a wooden pick inserted in center comes out clean, about 35 minutes more, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 15 minutes. Run a knife around edges of cake to loosen before removing from pan. Let cool completely on base of pan before serving.

FRENCH ALMOND CAKE

Steps:

• Pre-heat oven to 350 degrees. Butter an 8 inch square pan.
• Combine butter and sugar in mixing bowl; beat until light and fluffy. Add almonds; beat 1 minute. Add eggs one at a time mixing between each addition. Add baking powder and flavorings. Gently fold in flour; 1 tbsp at a time. Scrape batter into prepared pan.
• Bake at 40-45 minutes until a wooden toothpick inserted comes out clean. Let cool completely. Sprinkle with powdered sugar, when cool.

FINANCIER CAKE (FRENCH ALMOND CAKES)

Steps:

• Make the brown butter by melting the butter until it has attained a nice brown colour and it smells like hazelnut. Separate the egg whites from the egg yolks.
• In a bowl mix the almond flour, the flour, the baking powder, and powdered sugar. Add the egg whites and whisk until they have incorporated into the batter. Whisk in the brown butter.
• Pre-heat the oven to 180 C°. Butter your moulds using melted butter. Using a piping bag fill the moulds with the financier batter up to ¾. Leave a space between the rim of the mould and the batter. Add some sliced almonds on top of every financier.
• Bake until golden. About 12 minutes. Remove from the pan and let them cool down at room temperature over a wire rack. Enjoy!