Almond Flour Chocolate Cake (Gâteau Reine de Saba)
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5.0
15 reviews
Excellent
Almond Flour Chocolate Cake (Gâteau Reine de Saba)
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A gluten-free French almond flour chocolate cake, known as Queen of Sheba cake. Usually served at birthdays, Christmas and New Year. Top with a rum glaze and toasted flaked almonds.
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Ingredients
Reine de Saba Cake
- 125 g (4.5oz/¾ cup) Dark (bittersweet) chocolate (at least 64% cacao)
- 75 g (3oz/ ⅓ cup) butter unsalted, diced
- 3 large eggs separated (organic/free-range)
- 1 egg white
- 75 g (3oz/ ⅓ cup) sugar
- 75 g (3oz/ ¾ cup) almond flour (ground almonds)
- 1 tablespoon potato flour or cornflour (Maïzena)
- 2 drops vanilla extract (or ½ teaspoon vanilla powder)
- pinch salt (fleur de sel)
- 1 tablespoon dark rum optional
For the Glaze:
- 100 g (7 tbsp) icing (confectioner's) sugar
- 2 tablespoon dark rum see NOTES
- 1 tablespoon lemon juice
- 2 tablespoon flaked almonds
Instructions
To Make the Cake
- Weigh out the broken chocolate bits and the diced butter in a heatproof bowl and melt them over a pan of simmering water (double boiler or bain-marie). Ensure the water doesn't touch the bottom of the bowl so not to overcook the chocolate. Mix together until just melted and set aside.
- Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Either grease the cake tin with a little butter or line with parchment paper (see FAQ on how to line the tin).
- Separate the eggs: place the 4 egg whites in a large clean bowl to whip them later. In another bowl, place the 3 egg yolks and whisk together with the sugar until light and creamy. Add the cornflour, vanilla and stir in the ground almonds. Add in the melted chocolate, alcohol if using, and mix together. Set aside at room temperature.
- Whisk the egg whites with the salt in either a stand mixer or using an electric hand whisk. When the whites are whipped up and firm, gently fold into the chocolate and almond mixture.
- Pour the batter into the cake tin and bake for about 20 minutes (for 23cm/9" -otherwise slightly longer, about 25 minutes). Remove from the oven to cool then transfer to a wire rack to cool further.
Make the Glaze:
- Mix together the icing/powdered sugar with the rum and lemon juice until a spreadable consistency. Spread the glaze over the cooled cake using a warm palette knife or large flat knife. Dry fry to toast the flaked almonds. Leave to cool then sprinkle over the cake.
Notes
- To Serve: for special occasions such as birthdays or the holidays, serve the cake topped with edible gold dust or gold leaf. Delicious served with Chai crème anglaise or chestnut and vanilla ice cream
- Cake Glaze:
- Baking time: If using an 9 inch/23cm cake tin, bake no longer than 20 minutes. Any longer will dry up the cake and lessen the flavour of the chocolate. For a 8 inch/20cm cake tin, bake for about 25 minutes.
- This chocolate almond cake can be frozen. Place in a well sealed container without the glaze and store in the freezer for up to a month. Defrost thoroughly before eating and add the glaze.
- Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide.
- If you prefer without alcohol, replace with 2 tablespoons orange juice or 1 tablespoon water and an extra tablespoon lemon juice.
- Unlike Julia Child's recipe this glaze is without chocolate. If you prefer with, add 2 teaspoon of unsweetened cocoa powder or follow the glaze recipe for this Parisian layered chocolate cake.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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