This cake is pure bliss. It’s French — so, of course it’s delicious. But it’s also easy and the ingredient list is teeny. How is it that the French always find a way to make incredible, flavorful desserts with few ingredients and very little effort? I’ll never forget the first time I made Tarte aux Poires (French Pear Tart) and Moelleux au Chocolat (Molten Chocolate Cake). My husband, a Frenchman, is always so amused to see my awe with these classic desserts that were such an integral part of his life in France.
Almond cream (frangipane) is a very common flavor in France, mostly notably enjoyed in the Galette de Rois, King Cake. The almond flavor, often accentuated with almond extract, is beloved. I’ve managed to find ways to introduce these flavors into other desserts as well, like Almond Puff Pastry and Persimmon Frangipane Tart.
The best part about this for some of you? It’s gluten free! Making it a great option if you can’t eat gluten or to bring to a potluck or event where dietary restrictions are considered. So if you have a bowl and whisk, you’re ready to go!
And if looking for something a little more elegant, try the very similar but slightly fancier and richer, Almond Cake, L’amandier (GF).
Almond Cake Bars (Gluten Free)
- 2 cups almond flour, blanched (200g)
- 2 cups powdered sugar (200g)
- 4 eggs
- 6 tbsp. butter, melted
- 1/2 tsp. almond extract
- 1/4 tsp. salt
Preheat oven to 375F degrees. Grease an 8 to 9-inch square baking pan.
In a large bowl, toss the almond powder, powdered sugar, and salt. Whisk in the eggs, one by one. Add the melted butter and almond extract. Whisk until combined.
Pour batter into the prepared pan. Bake for 40 minutes, or until golden and center is set. Check around 30 minutes and consider reducing oven temperature to 350F if the edges are browning too quickly. Allow to cool completely before slicing into squares.
Adapted from The Coconut Foodisterie.
A Bee Bakes 