Gâteau aux Amandes de Mme Marquet

Mme Marquet’s Almond Cake

Mme Marquet uses her own almonds to make this lovely, delicately flavoured cake, the recipe for which came from her niece, Suzanne. I’m usually given a huge bag of almonds to bring home, ‘pour les gâteaux’, she says, knowing my fondness for baking. This cake is nicer if you blanch and grind the almonds yourself; they have far more flavour than bought ground almonds.


  • 115 g(4 oz) flour
  • 115 g(4 oz) ground almonds
  • 100 g( oz) caster sugar
  • 1 teaspoon baking powder
  • 200 ml(7 fl oz) crème fraîche
  • 1 egg, beaten
  • 1 tablespoon caster sugar
  • 30 g(1 oz) flaked almonds


Sift the flour, almonds, sugar and baking powder into a bowl and mix to a dropping consistency with the crème fraîche and the egg.

Spoon the mixture into a 20 cm(8 in) buttered and base-lined cake tin. Smooth level and sprinkle the caster sugar and the almonds on top.

Bake in a moderate oven (Mark 5, 190°C, 375°F) for 30–40 minutes or until the cake is firm in the centre. Turn out on to a wire rack to cool.