Fondant Florentin - Almonds and Honey by @lesgourmandisesdeloubna

1h5

10 servings

🥚

200 g

Eggs

🍬

200 g

Sugar

🧂

1 g

Salt

🍦

5 ml

Vanilla caviar

🌰

250 g

Almond flour

🧈

200 g

Butter

🍯

15 ml

Honey

🥛

15 ml

Creme fraiche

🌰

100 g

Flaked almonds

  1. Preheat

    Preheat the oven to 180°C / 350°F and line the 22–24 cm round cake pan with parchment paper.

  2. Whisk
    • Eggs
    • Brown sugar
    • Salt

    Whisk the 4 eggs, 100 g brown sugar, and salt together until smooth and slightly foamy.

  3. Stir
    • Vanilla caviar
    • Almond flour
    • Eggs

    Stir the vanilla caviar and almond flour into the egg mixture until no dry flour remains.

  4. Fold
    • Butter

    Fold 100 g melted butter into the batter until evenly combined.

  5. Pour

    Pour the batter into the lined pan and bake for 25 min at 180°C / 350°F.

  6. Heat
    • Butter
    • Brown sugar
    • Honey

    Heat 50 g butter, 50 g brown sugar, honey, and crème fraîche in the saucepan over medium heat until gently simmering.

  7. Stir
    • Sliced almonds

    Remove the saucepan from the heat and stir in the sliced almonds until fully coated.

  8. Spread
    • Flaked almonds

    Spread the warm almond topping evenly over the baked cake.

  9. Return

    Return the cake to the oven and bake for 20 min until the topping is deeply golden and caramelized.

  10. Cool

    Loosen the cake edges from the pan immediately, then let the cake cool before slicing.

Fondant Florentin - Almonds and Honey by @lesgourmandisesdeloubna

1h5

10 servings

🥚

200 g

Eggs

🍬

200 g

Sugar

🧂

1 g

Salt

🍦

5 ml

Vanilla caviar

🌰

250 g

Almond flour

🧈

200 g

Butter

🍯

15 ml

Honey

🥛

15 ml

Creme fraiche

🌰

100 g

Flaked almonds

Preparation Steps

  1. Step 1/10

    Preheat the oven to 180°C / 350°F and line the 22–24 cm round cake pan with parchment paper.

    🍰22–24 cm round cake pan
    📜Parchment paper

  2. Step 2/10

    Whisk the 4 eggs, 100 g brown sugar, and salt together until smooth and slightly foamy.

    🥚Eggs
    🍬Brown sugar
    🧂Salt
    🥣Mixing bowl
    🥄Whisk

  3. Step 3/10

    Stir the vanilla caviar and almond flour into the egg mixture until no dry flour remains.

    🍦Vanilla caviar
    🌰Almond flour
    🥣Mixing bowl
    🥄Rubber spatula

  4. Step 4/10

    Fold 100 g melted butter into the batter until evenly combined.

    🧈Butter
    🥣Mixing bowl
    🥄Rubber spatula

  5. Step 5/10

    Pour the batter into the lined pan and bake for 25 min at 180°C / 350°F.

    🍰22–24 cm round cake pan
    🥄Rubber spatula

  6. Step 6/10

    Heat 50 g butter, 50 g brown sugar, honey, and crème fraîche in the saucepan over medium heat until gently simmering.

    🧈Butter
    🍬Brown sugar
    🍯Honey
    🥛Crème fraîche
    🍲Saucepan
    🥄Measuring spoon

  7. Step 7/10

    Remove the saucepan from the heat and stir in the sliced almonds until fully coated.

    🌰Sliced almonds
    🍲Saucepan
    🥄Rubber spatula

  8. Step 8/10

    Spread the warm almond topping evenly over the baked cake.

    🍰22–24 cm round cake pan
    🥄Rubber spatula

  9. Step 9/10

    Return the cake to the oven and bake for 20 min until the topping is deeply golden and caramelized.

    🍰22–24 cm round cake pan

  10. Step 10/10

    Loosen the cake edges from the pan immediately, then let the cake cool before slicing.

    🍰22–24 cm round cake pan

Composition

Ingredients

Types

Eggs, Seasonings, Flavorings, Nuts, Dairy, Sweeteners

Ingredients

Eggs, Sugar, Salt, Vanilla caviar, Almond flour, Butter, Honey, Creme fraiche, Flaked almonds

Notes

Sugar (brown sugar according to the voice-over), Vanilla caviar (a little, can be replaced with vanilla sugar, vanilla rum, or orange zest), Butter (melted), Honey (Provence honey used by the creator), Creme fraiche (thick creme fraiche)

Allergens

Eggs, Tree nuts, Milk

Dietetics

Dietary regimen

Gluten-free

Calories

410 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 32g, Sugars: 27g, Fat: 28g, Saturated fat: 9g, Fiber: 3g

Nutritional Information

Minerals

Calcium: 92mg, Iron: 1.4mg, Magnesium: 88mg, Potassium: 210mg

Vitamins

Vitamin E: 7.2mg, Vitamin B2: 0.19mg, Vitamin B12: 0.16µg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

22–24 cm round cake pan, Mixing bowl, Whisk, Rubber spatula, Saucepan, Measuring spoon, Parchment paper

Appliances

Oven, Stove

Type

Type

Type Of Dish

Dessert

Occasions

Eid al-Fitr, Celebration, Tea time

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French, Italian

Geographic

Morocco, North Africa

Various

Aspect

Texture

Moist, Tender, Crunchy, Caramelized

Flavors

Almond, Honey, Buttery, Vanilla, Sweet, Caramel

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep away from heat and humidity), fridge : 5 days (Store in an airtight container,Bring to room temperature before serving), freezer : 2 months (Wrap individual slices tightly,Thaw overnight in the refrigerator)