Almond Fondant Cake

Ingredients

• 200 g Almond flour (toasted)
• 150 g Unsalted butter (melted and cooled to room temperature)
• 150 g White granulated sugar
• 150 g Light brown sugar (cassonade)
• 1 bean Vanilla bean (Bourbon Gold, Madagascar) (split and seeds scraped)
• 30 g Powdered sugar (for dusting)
• 15 pieces Whole almonds (one per slice for garnish)

Instructions

1. Toast almond flour

   Spread the almond flour evenly in a shallow baking tray. Pre‑heat the oven to 170°C fan (chaleur tournante) and toast for 20‑25 minutes, stirring every 5‑10 minutes until golden and fragrant.

   Time: PT25M

   Temperature: 170°C

2. Cool toasted almond flour

   Remove the tray from the oven and let the toasted almond flour cool completely before transferring to a clean bowl.

   Time: PT15M

3. Melt butter

   Place the butter in a microwave‑safe container and melt in 30‑second bursts, stirring between intervals. Set aside to cool to room temperature.

   Time: PT5M

4. Whisk sugars and vanilla

   In the bowl of a stand mixer, combine white sugar, brown sugar and the scraped vanilla seeds. Whisk on high speed for about 12 minutes until the mixture triples in volume, turns pale and becomes mousse‑like.

   Time: PT12M

5. Incorporate melted butter

   With the mixer on low speed, slowly drizzle the cooled melted butter into the sugar‑vanilla mixture, allowing it to incorporate without deflating the foam.

   Time: PT2M

6. Fold in toasted almond flour

   Add the toasted almond flour in 6‑7 small additions, mixing on the lowest speed after each addition until just combined. The batter should be smooth and glossy.

   Time: PT5M

7. Prepare pan and pour batter

   Line the 19 × 27 cm cake pan with parchment paper and place it on a silicone baking mat set on a perforated tray. Pour the batter into the pan and spread evenly with a spatula.

   Time: PT5M

8. Bake the fondant

   Bake in the pre‑heated oven at 170°C fan for 30‑35 minutes. The cake is done when a knife inserted into the centre comes out moist but clean.

   Time: PT35M

   Temperature: 170°C

9. Cool, demould and garnish

   Allow the cake to cool completely in the pan. Remove the parchment, lift the pan frame and transfer the cake to a cutting board. Cut into 15 equal slices, dust each slice with powdered sugar and place a whole almond on top of each piece.

   Time: PT30M

Nutrition Facts

Calories

230

Protein

2.5 g

Carbohydrates

20 g

Fat

14 g

Fiber

0.8 g

Ingredient Substitutions

• Instead of Almond flour: hazelnut flour, sunflower seed flour
• Instead of Unsalted butter: coconut oil, vegetable oil
• Instead of White granulated sugar: coconut sugar, caster sugar
• Instead of Light brown sugar (cassonade): dark brown sugar, turbinado sugar
• Instead of Vanilla bean (Bourbon Gold, Madagascar): pure vanilla extract (1 tsp)
• Instead of Powdered sugar: icing sugar
• Instead of Whole almonds: toasted almond slivers

Equipment Needed

• Oven
• Mixing bowl
• Hand mixer or stand mixer
• Silicone baking mat (optional)
• Parchment paper
• 19 × 27 cm (7.5 × 10.5 in) rectangular cake pan
• Kitchen scale (optional)
• Microwave (optional)
• Spatula
• Knife
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Evenly toast almond flour to develop deep almond flavor.
• Whisk sugar and vanilla until the mixture triples in volume and becomes pale.
• Add melted butter slowly to keep the aerated structure intact.
• Bake until a knife comes out moist but clean; do not overbake.

Chef Tips from the Video

• Use high‑quality almond flour for the best texture and flavor.
• For extra aroma, toast the almond flour in a dry skillet before baking.
• A splash of almond extract (½ tsp) can boost almond flavor without extra flour.

Troubleshooting

Storage

Refrigerator: Store slices in an airtight container for up to 5 days.

Freezer: Freeze slices wrapped tightly in plastic wrap and a freezer bag for up to 2 months.

Room temperature: Can be kept at room temperature, covered, for up to 2 days.

Make-Ahead Tips

• Toast the almond flour a day ahead and store in an airtight jar.
• Prepare the batter and refrigerate for up to 2 hours before baking.
• Dust with powdered sugar just before serving for a fresh finish.