Gateau Reine de Saba

Name: Gateau Reine de Saba
Total time: 55 min
Yield: One 9-inch cake (10 to 12 servings)
Cuisine: french
Ingredients: 12 tablespoons (1 1/2 sticks) butter, more for pan; 6 ounces bittersweet chocolate, chopped into small pieces; A few drops almond extract; 2 tablespoons strong coffee; 4 large eggs, separated; Pinch of salt; 1 cup sugar; 1 3/4 cups finely ground almonds; 2 tablespoons sugar; 1 tablespoon corn syrup; 4 ounces bittersweet chocolate, chopped into small pieces; 1 tablespoon butter

By Nigella Lawson

Updated May 1, 2024

Total Time: 55 minutes
Rating: 5(418)
Notes: Read community notes

Julia Child wrote that the Gateau Reine de Saba was the first French cake she ever ate. My version is a bit simpler to make than hers. I melt the chocolate with liquid, and I use all ground almonds rather than the traditional mixture of flour and almonds. I like my Reine de Saba to be slightly more like pudding and voluptuously melting. As "Reine de Saba" is French for Queen of Sheba, this seems entirely fitting. It also makes this cake eminently suitable for those who are gluten-intolerant. A little of this cake goes very far. You can easily get 12 slices out of this cake, so each person isn't consuming a huge amount of sugar. But to be defensive is to end on the wrong footing. A cake this good does you good, both body and soul.

Featured in: AT MY TABLE; In Defense Of Poor, Maligned Chocolate

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Ingredients

Yield:One 9-inch cake (10 to 12 servings)

For the Cake

12tablespoons (1½ sticks) butter, more for pan
6ounces bittersweet chocolate, chopped into small pieces
A few drops almond extract
2tablespoons strong coffee
4large eggs, separated
Pinch of salt
1cup sugar
1¾cups finely ground almonds

For the Glaze

2tablespoons sugar
1tablespoon corn syrup
4ounces bittersweet chocolate, chopped into small pieces
1tablespoon butter

Ingredient Substitution Guide

Preparation

Prepare Cake
1. Step 1
  Heat oven to 325 degrees. Butter a 9-inch springform pan, and line the side wall with parchment paper. In a heavy-bottomed pan, combine 12 tablespoons butter, 6 ounces chopped chocolate, almond extract and coffee. Melt over low heat, then transfer to a bowl and allow to cool.
2. Step 2
  With an electric mixer, whisk egg whites and salt until soft peaks form. Slowly add ½ cup sugar until thick and glossy. Set aside.
3. Step 3
  In a separate bowl, whisk together egg yolks with remaining ½ cup sugar until thick. Fold in the melted chocolate mixture. Add ground almonds and mix well. Whisk in a dollop of egg whites to lighten mixture. Using a rubber spatula, gently fold in the rest of egg whites, keeping batter airy.
4. Step 4
  Scrape batter into pan and bake until cake is dry on top and a bit gooey in center, 30 to 40 minutes. (After 30 minutes of baking, check center of cake with a tester or toothpick. If center seems very wet, continue baking.) Cool cake on a rack for 20 minutes, then remove side of pan. Allow to continue cooling. Top of cake may crack as it cools, but glaze will cover most cracking.
Prepare Glaze
1. Step 5
  In a small saucepan, combine 2 tablespoons sugar, the corn syrup and ¼ cup water. Bring to a boil, then remove from heat. Add 4 ounces chopped chocolate, swirl pan to mix, and allow to stand until melted, about 3 minutes.
2. Step 6
  Whisk 1 tablespoon butter into icing, then pour evenly over cake. Use a spatula to ease icing out to edges of cake. Allow icing to cool, and set before slicing.

Ratings

5 out of 5

418 user ratings

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Private Notes

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Cooking Notes

Amy6 years ago

I would think a good ganache (just chocolate and cream) for the glaze is better. I never use corn syrup.

Wes6 years ago

For the ground almonds, would almond flour work?

NinaL6 years ago

Almond flour and ground almonds are almost identical. Ground almonds is the term used in England.

kcranedreams6 years ago

I used ground almond flour from Trader Joe's. I realized I didn't have corn syrup on hand so I used a bit of raw honey in its place. Everything turned out great.

Fiona6 years ago

Totally tangential (and I know it's a US publication so I've no right) but do other non-US subscribers groan at the site of "X tablespoons of butter"? (Sticks are no better..)
Is it not just easier all round to measure butter by grams rather than tablespoons? Genuinely curious how it even works? Are you scooping spoonfuls out of the neat oblong block? (That aside, 12 tablespoons of butter is 170g give or take, and with that knowledge I can't wait to try this! :o) )

Karen6 years ago

I just made this cake and was unsure about the ground almonds. I used 1 1/4 cups of almond flour and 1/2 cup of almond meal, both from Trader Joe's, and the cake turned out great. It was moist adn chocolately. It's really nice to have a delicious and decadent gluten free cake in my repertoire.

Dal6 years ago

Made it without the glaze and it still lived up to my feverishly chocolate memories of the Queen of Sheba cake at the Commander's Palace.

jimstoic6 years ago

My cake was much higher and less even on top than the photo, but it was a big hit.

NinaL6 years ago

The corn syrup keeps the glaze glossy. I keep a small bottle just for glazing.

Ray6 years ago

Each year, I've made this cake for Passover (flour-free), & it always gets great praise. A few years back, I decided to spice it up: white chocolate instead of dark, & a layer of raspberry jam under the icing. I suppose that makes it no longer the same cake (it's a bit like a Linzer torte), but the praise is now raves.

One difficulty is that it tends to fall quickly after baking. On the other hand, I think it's even better when dense & chewy.

Holly6 years ago

I've made Julia's version of this cake many times, and consider this to be my favorite cake from scratch. I remember using rum instead of coffee as a flavoring.

I am delighted to see this version since I now live with someone who avoids gluten. Can't wait to try this for a special occasion.

Holly6 years ago

Dark rum IS better than coffee. Julia suggested coffee as an alternative for teetotalers, but rum is better.

Vesna6 years ago

Actually, almond flour, just like coconut flour, is made from almond/coconut solids left over from making almond/coconut milk so it does not contain fat. It is dryer than finely ground almonds/coconut. I would imagine that a mixture of flour and finely ground almonds would be the best combination.

Richard CDL6 years ago

Corn syrup keeps the ganache shiny. Or you could use a dab of butter.

lynn rogers6 years ago

yes. make variations of this all the time, using both almond flour (finely-ground from skinless almonds) and also ground almonds, from almonds that are ground w/skin on. One is faintly more coarsely-textured than the other and it is barely perceptible in the finished cake. They are functionally interchangeable.

K3 days ago

Used ground hazelnuts (Bobs Red Mill) with half Frangelico liquor and strong espresso.

Maire1 month ago

Thank you for this recipe, Every year I make this cake for my son and daughter's birthday and I knock myself outdoing it. This year I searched the recipe to see if there might be an easier take for an amateur baker and tonight I made this cake in 30 minutes (not including baking time) and it was DELICIOUS Thank you

Highlander Rob2 months ago

This was a "Showstopper" when I posted this chocolate iced cake on social media. Baked for a dear Friend in Happy Valley and will hopefully (hehe) share a piece with me the baker after dinner. The glaze alone can be an addition for any chocolate oriented dessert. This is a bona fide keeper in my recipe box. Cheers from the Laurel Highlands of Pennsylvania !

Annette4 months ago

Can this cake be frozen

NanB4 months ago

Corn syrup makes it shiny

Jodie Johnson4 months ago

Would this cake benefit from being frozen overnight?

Highlander Rob2 months ago

Personally Jodie, I left it at room temperature & covered in my portable cake box. Looks utterly delicious this morning as when I finished it at 9:30 last evening. Hopefully this answers your question. Cheers

Paul Marc5 months ago

Made this last night for a small dinner party. Absolutely fabulous. Followed recipe exactly. Parfait.

nut allergy5 months ago

Any ideas on almond substitute as we have a nut allergy in our family but love the idea of this cake ( we are watching the Netflix series and the cake looked fun to try!)

Max Powell1 year ago

Added some banana to the almond meal and used a ganache (with dark rum) instead. Rave reviews.

Neda Marie Marks1 year ago

Great Recipe. Traditional Ganache is just Chocolate, Butter (or heavy cream) and a little sugar if desired. I substitute rum for coffee and add 1/2 tsp vanilla and 1/2 teaspoon almond extract.

Sage571 year ago

Fantastic flourless cake. Will be my go to for party’s, Passover. I used Yacon syrup instead of corn syrup in the glaze and it still came out glossy. This is an excellent alternative to ganache for people who are lactose intolerant. I found it needed longer than 30-40 minutes at 325 and it still came out moist/gooey in the middle.

Dawn1 year ago

Hello on this 6th night of Hanukkah! Mine is not a note, but a question: I've never cooked this cake but want to serve on Christmas Day—has anyone ever made one in advance? Do you think I could make it on Saturday and serve Sunday? I'd appreciate any tips....

WashingtonNative1 year ago

Is it the same measurements for almond flour - 1 3/4 cups? Julia child's original recipe also used cake flour with the almond meal.

Rachel2 years ago

Texture improved enormously when cake was chilled

Judith Huck2 years ago

Followed the recipe as presented. Center was a little gooey even though we cooked it for 45 minutes. (will check our ovens temp) Center dripped through the cooling rack in a few blobs. Flavor was excellent. Blanched our own almonds (super easy). Glaze hid imperfections. Final presentation looked just like Julia's. :)

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