Gâteau aux Amandes de Mme Marquet

Mme Marquet’s Almond Cake

Preparation info

  • Difficulty


Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

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.