Almond cake

Moist almond cake from Provence, baked completely without flour

The almond cake from Biscuiterie de Provence is a gluten-free almond pastry made with 32 percent Mediterranean almonds, baked entirely without flour. Not a dry, mass-produced cake, but a moist and delicate original from Saint-Maurice-sur-Eygues that stays fresh for a long time in its tin.

The flourless almond cake is the gluten-free classic from Biscuiterie de Provence, a family bakery in Saint-Maurice-sur-Eygues in the Drôme Provençale region. Known by its French name, Délice de l'Amandier, it combines just five ingredients: almonds, sugar, free-range eggs, fresh churned butter, and a hint of real vanilla extract. It contains no flour at all, but all the more almonds.

The fork sinks softly into the crumb, which is fragrant with almond and vanilla. The texture is golden yellow, moist, and delicate, with a rich, nutty aroma—almost like fine marzipan. Because no flour is used to bulk out the batter, the cake’s flavor is more intense, yet it remains pleasantly light. It is a pastry that manages without any bells and whistles, which is exactly why it is so compelling. This is how the South tastes.

Delicate, moist, and full of almonds

The appeal of this cake lies in its simplicity. It is delicate, moist, and golden, with a rich flavor of almond and butter. Almonds, butter, eggs, and sugar—there isn't much else in the batter, and that is exactly what you taste in every single bite.

The 32 percent almonds come from the Mediterranean region, including France, Italy, and Spain. They give the cake its golden color, its full fragrance, and the moist tenderness that a good almond cake requires. That it succeeds entirely without flour is thanks solely to the finely ground almonds, which retain moisture in the batter. Fresh churned butter rounds it out, and the real vanilla extract adds a warm finishing touch. No artificial coloring, no preservatives—just good ingredients.

Served warm with a scoop of ice cream

You can enjoy this flourless almond cake on its own with coffee or warm it briefly in the oven, which makes it even more melt-in-the-mouth and fills the entire kitchen with the scent of almonds. In France, it is often served as part of a "café gourmand," a small espresso accompanied by something sweet.

When warm, it pairs beautifully with vanilla ice cream or a spoonful of crème fraîche; when cold, it goes well with sorbet, fruit salad, or a handful of fresh berries. A small espresso on the side and your afternoon is complete. A glass of dessert wine is also a lovely accompaniment, as almonds pair wonderfully with it.

The cake comes in a round tin that keeps it fresh for weeks and makes a lovely gift.

A tip for unpacking, as the cake can sometimes be stuck: A slice across the middle will loosen it, then turn the tin over and bend the rim slightly outward. If you tap the bottom, the cake usually slides out on its own. Finally, peel off the thin piece of parchment paper stuck to the bottom and cut the cake into bars or wedges.

If you prefer something fruitier, try the lemon version; if you love chocolate, go for the chocolate-almond cake from the same bakery.

Dedicated to the almond since 1833

Behind the cake is Biscuiterie de Provence, a family business now run by Frank Bédouin, his wife France, and his brother Victor. It all started in 1833, when their ancestor Joseph Bédouin began trading in almonds, apricot kernels, and linden blossoms in Visan.

For six generations, the almond has remained the family's crown jewel. In 1985, twins Jean-Paul and Jean-Louis purchased the recipe for the famous Croquette de Vinsobres, and ten years later, the Bédouins founded Biscuiterie de Provence. Today, the company is based in Saint-Maurice-sur-Eygues, with a view of Mont Ventoux. Year after year, it transforms around 60 tons of almonds into approximately 250 tons of cakes and pastries, spread across more than 150 sweet and savory recipes.

Discover more specialties from Biscuiterie de Provence or browse our French sweet pastries. A piece of Provence for your coffee table.