Almond macaroon cake

Step by step recipe:

  1. 5 min.Almond macaroon cake : Photo of step #1
    Melt 40 g butter on low heat, then leave to cool.
  2. 4 min.Almond macaroon cake : Photo of step #2
    Sieve into a bowl: 120 g caster sugar, 40 g ground almonds and 20 g flour. Mix well.
  3. 5 min.Almond macaroon cake : Photo of step #3
    Beat 100 g egg white to stiff peak stage and add 1 tablespoon caster sugar at the end.
  4. 1 min.Almond macaroon cake : Photo of step #4
    Tip the mixture from Step 2 into the beaten egg whites.
  5. 4 min.Almond macaroon cake : Photo of step #5
    Fold in gently with a soft spatula, tipping the bowl on its side.

    Don't overdo this - you need to keep the mixture as light and airy as possible.
  6. 3 min.Almond macaroon cake : Photo of step #6
    Take out a little of the mixture (about 3 tablespoonsful) and put this into the pan with the melted butter, which should be alomst cold.

    Mix well.
  7. 4 min.Almond macaroon cake : Photo of step #7
    Pour this butter mixture into the bowl and fold in gently.

    Mixing the butter in two stages like this helps to keep the mixture smooth and light without the butter causing it to "fall".
  8. 2 min.Almond macaroon cake : Photo of step #8
    Preheat the oven to 360°F (180°C).

    Put the mixture into a cake ring standing on a sheet of cooking parchment, or into a non-stick mould or tin.
  9. 30 min.Almond macaroon cake : Photo of step #9
    Bake for 30 minutes.
  10. Almond macaroon cake : Photo of step #10
    Leave to cool in the tin. Be very careful when handling, as this macaroon cake is very fragile.

Remarks:

You can vary the flavour of this cake by replacing some or all of the almonds with ground hazelnuts.

Source:

Home made.

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