Almond macaroon cake
This is a cake version of an almond meringue, moister and denser in texture.
This cake can be eaten on its own or made smaller, like finger biscuits. It can also be used as the base in a boozy dessert, such as a framboisier.
This cake can be eaten on its own or made smaller, like finger biscuits. It can also be used as the base in a boozy dessert, such as a framboisier.
58 K 4.3/5 (29 reviews)
60 min.
Easy
2 cakes
6 IngredientsLast modified on: December 30th 2019
For 2 cakes, you will need:
- 1
80 g butter - 2
240 g caster sugar - 3
80 g ground almonds - 4
40 g flour - 5
200 g egg white - 6 2 tablespoons caster sugar
- Total weight: 670 grams
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 35 min.
All in all: 60 min.
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Step by step recipe
Stage 1 - 5 min.
Melt 80 g butter on low heat, then leave to cool.
Stage 2 - 4 min.
Stage 3 - 5 min.
Stage 4 - 1 min.
Tip the mixture from stage 2 into the beaten egg whites.
Stage 5 - 4 min.
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.
Don't overdo this - you need to keep the mixture as light and airy as possible.
Stage 6 - 3 min.
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.
Mix well.
Stage 7 - 4 min.
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".
Mixing the butter in two stages like this helps to keep the mixture smooth and light without the butter causing it to "fall".
Stage 8 - 2 min.
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.
Put the mixture into a cake ring standing on a sheet of cooking parchment, or into a non-stick mould or tin.
Stage 9 - 30 min.
Bake for 30 minutes.
Stage 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.
Keeping: A few days in an airtight tin.
Source: From Gaston Lenôtre.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 310 RDI=30 % | 110 RDI=20 % | 2,380 RDI=120 % | 9,950 RDI: 120 % |
| Per 100 g | 4 RDI=2 % | 50 RDI=4 % | 20 RDI=3 % | 350 RDI=20 % | 1,490 RDI: 20 % |
| Per cake | 10 RDI=6 % | 160 RDI=20 % | 60 RDI=8 % | 1,190 RDI=60 % | 4,980 RDI: 60 % |
How much will it cost?
- For 2 cakes : 3.00 €
- Per cake : 1.50 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Caster sugar
Like these other recipes: Gâteau Nantais, Apricot blancmange, Elsa's Comtoise galette, Panettone, Soft chocolate-orange cake, ... See them all 356
Egg white
Like these other recipes: Coconut "croute à thé", Viennese Shortbread, Financier batter, Ice-cream Vacherin, Pistachio powder or paste, ... See them all 52
Ground almonds
Like these other recipes: Moist chocolate cake, Sicilian Epiphany Pie, Nanou's apple and almond cake, Apple and almond gratin, Moist cereal bars, ... See them all 45
Butter
Like these other recipes: Fillet of salmon meunière, Brioche galette, Corsican tarts, Tarte Normande, Coconut tuiles, ... See them all 461
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