Gâteau aux amandes (amandier) sans gluten

Ingrédients

• 6 eggs (at room temperature (IMPORTANT))
• 1 tsp salt
• 250 g icing sugar
• 150 g unsalted butter (very soft at room temperature)
• 300 g almond flour
• 40 g sliced almonds (to garnish)

Préparation

1. 1

   Beat the eggs, salt and icing sugar in a handheld or stand mixer until they go light and fluffy and you can make a drawing on top by drizzling it and it takes a bit to go back into the mix. For further reference watch the video above.

2. 2

   Add the butter one tablespoon at a time with the mixer on low speed and mix until fully incorporated.

3. 3

   Take the bowl off the mixer and add the almond flour little by little, mixing in folding motions with a spatula, careful to not knock out the air we put into the eggs.

4. 4

   Pour into a buttered springform pan that has been fitted with baking paper at the base. You should also butter the sides and on top of the paper as well.

5. 5

   Decorate with sliced almonds on top or finely chopped. Don't toast them beforehand because the oven will do that for you.

6. 6

   Take it to a preheated oven at 170°C/340℉ for 30-40min or until it's golden on top. You should also be able to insert a skewer of a fine knife at the centre and it should come out clean.

7. 7

   Garnish with a bit of icing sugar once cold.