Learn how to make this simple flourless almond and cognac cake, a rich and gluten-free dessert that’s full of flavor. Perfect if you’re craving something decadent!
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22 Comments
A very informative and at the same time fascinating video🍑
Saw the entire thing in one breath!
💓
👍👌👏
Yuck!
👏👏👏👏♥️♥️♥️ that’s a memorable cake my Papa made…. unfortunately he was not one for writing recipes, it’s a cup of this and a spoon of that…and it always was a special occasion… thank you so much for this recipe ♥️
Awesome! I'm looking forward to making this. As someone who lives alone, the small portion suits me really well. I'm gluten intolerant and cow dairy intolerant (but butter is OK) so I'll need to use a soft goat cheese instead of cream fraiche. I'm on a low inflammation diet as well so knowing the original recipe only had 50g of sugar is wonderful. I think some frozen raspberries would be a wonderful flavour addition. It's wonderful to find traditional recipes that suit all of my annoying dietary restrictions!
Glorious – and my BFF is a coeliac, so definitely going to make this for both of us. Thank you!
Serve with English sauce?
I’ll try it! I have almond flour and cognac!
So nice. I can't tolerate anything with flour! This pure perfection. I think some fresh summer berries would go well..😋
Thank you for this recipe
where are you
Since bitter almond is unsafe for human consumption (cyanide!!) is this actual bitter almond extract, or something named "bitter almond" that isn't actually bitter almonds?
I make an almost exact same version of this that came from a recipe from the Levant. It's one large, flattish cake that's drizzled with a spiced citrus syrup at the end. One of the few cakes that get better if it has time to sit for a day or two. Watching you make the indulgent, single serve one in cocottes made me think of a more indulgent syrup though. I have a load of syrup left over from Luxardo maraschino cherries. That with a cherry would go with that "Bakewell/frangipane" like centre. 🍒 Yours looked insanely good.
Filling for frangipane tart. Merci for the tip on trying to fold in egg whites for a lighter cake.
Wonderful, thank you I cant wait to try 5:28
It was going to be just an almond cake, then he remembered he is French!
Merci 🙏🏻
I’m not gluten free anymore, but I still love a meyer lemon almond cake from those days, classic flourless chocolate cake and this looks like a keeper too. Thanks. Good use for the bag of almond flour I always buy for my granola recipe!
Thank you for this gluten free cacke. Awsome. Arne , Norway.
If the almond flour is toasted, it’d be much better I’d guess. It won’t have that doughy center, besides the adding flavor. I know of a middle eastern dessert which is made with wheat flour, and they “toast” the flour on a dry pan, until it is golden brown. It also reduces the cooking time, because it’s already cooked.
Stephane, you didn't mention the cognac in your review of the finished cake. I'm curious if the flavor came through. Would you add more/less next time? Any other liquor suggestions?
Thanks in advance, I definitely intend to try this one!
Where did you buy the dish you cooked it in? Thanks