Love and Spices:
Flourless Almond Cake

This cake is naturally gluten-free and has a rich, moist almond texture and flavour

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Flourless Almond Cake

Exceptionally moist and dense, almost like a giant almond macaroon, this flourless almond cake is known as gateau de Visan, named after the Provençal village in France where it originated.

Preparation time: 40 min | Baking time: 35 to 40 min | Preheat oven to 325°F/160°C | Yields: 8 servings

Cake

• 6 eggs
• 2 cups / 190 g ground almonds, not almond flour
• 1/2 cup / 60 g icing sugar
• 1/4 cup / 30 g granulated sugar
• 3 tbsp orange blossom water
• 1 tsp almond extract
• 1 lemon, juiced
• 1 lemon zest
• 8-inch / 20 cm ring-shaped springform pan with removable bottom

Line the base of the 8-inch cake pan with parchment paper cut to fit the bottom of the pan and set aside.
Place egg whites into a separate bowl.
Beat the egg yolks with 1/2 cup / 60 g of sugar until pale yellow and fluffy.
Slowly add the almond extract and the orange blossom water, continuing to beat at low speed.
Mix in the ground almonds, the lemon juice and zest, and set aside.
Beat the egg whites with 1/4 cup / 30 g sugar until peaks form.
Slowly add the egg whites into the egg yolk mixture and fold, do not stir.
Pour into the prepared pan and bake for 35 to 40 minutes.
Remove from the oven and let cool.
Using a knife, cut around the pan.
Turn it onto a serving plate, then peel off the parchment paper.

Syrup and caramelized orange, optional

• 2 oranges
• 1 cup / 236 ml water
• 1 cup / 110 g sugar
• 1/4 cup / 60 ml freshly squeezed orange juice, or store-bought orange juice, no pulp
• 1/4 cup / 60 ml orange liqueur, optional

Cut an orange into very thin slices with a sharp knife and set aside.
In a small saucepan, place the slices into 1 cup of water, and simmer until softened.
Add the sugar and the orange juice.
Cook for about 20 minutes until thickened and bubbling.
Arrange the orange slices on top of the cake, then pour syrup over the top.

If not served with caramelized oranges, just dust with icing sugar.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn